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    You are here: Home / Recent Posts / Paruppu Payasam | Moong Dal Payasam

    Paruppu Payasam | Moong Dal Payasam

    Last Updated On: Jul 28, 2024 by Sharmilee J

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    Paruppu Payasam is a creamy and delicious dessert made by cooking dal with jaggery along with milk, coconut milk and finally garnished with nuts and flavorings. Paruppu Payasam also called Moong Dal Payasam is commonly made with meals and relished with papad and vada. Paruppu Payasam Recipe is explained in this post with step by step pictures and video.

    paruppu payasam served in  bowls

    Paruppu Payasam is a creamy and delicious payasam made with moong dal or paasi paruppu as we call it in tamil. It is one of the healthy payasam recipes that we can make for any occasion or festival.

    About Paruppu Payasam

    Paruppu Payasam or kheer is a popular payasam made during festivals. Moong Dal Payasam or Paasi Paruppu Payasam is a creamy and delicious payasam and is one of my favorites too. Amma usually insists to make dal payasam during festival times and its always a treat for me. Vadai and Payasam department always comes to me and I enjoy making it.

    This is my all time favorite payasam quite easy to make and gives good volume too. Check out for ulunthu vadai recipe here.

    paruppu payasam in a spoon with cashews

    You can make this Paruppu Payasam as an offering or prashad or for any special festivals. During festivals payasam is a must in most households especially in South India.

    This Paruppu Payasam is a very healthy and nutritious dessert that you can make often. This payasam can be made not only for occasions or festivals but also to serve it for family and friends. I am so fond of this payasam that I make it at least once in 2 months.

    Video

    Moong Dal Payasam Ingredients

    • Moong Dal – Split yellow moong dal is traditionally used for this payasam.
    • Jaggery – You can use powdered jaggery or block jaggery. I crushed block jaggery then used it. Always make sure to strain the syrup to remove impurities if any.
    • Milk, Coconut Milk – Fresh milk boiled should be used to avoid curdling. Also use thick coconut milk for a rich flavor.
    • Nuts – I have used just cashew nuts, you can use raisins too if you like.
    • Ghee – Use fresh homemade ghee for a rich taste and flavor.
    • Flavorings – Cardamom powder is the main flavoring here.

    Paruppu Payasam Recipe Step by Step

    1.Dry roast 1 cup moong dal till nice aroma comes. Do not wait till color change just roast until the aroma comes is slightly golden. You can even add 1/2 teaspoon to roast it.

    roast moong dal

    2.Rinse it once then transfer to cooker, add 2 cups water and pressure cook for 4 whistles or until dal is mushy,

    rinse and add it to vessel in cooker

    3.Let pressure release by itself then open.

    pressure cook for 4 whistles

    4.Mash the dal well with a ladle and transfer it to a pan.

    mash well and add to a pan

    5.Now add 1 cup jaggery and 1/2 cup water to a pan and melt it until jaggery completely dissolves.

    melt jaggery with water

    6.No syrup consistency needs to be checked just boil until jaggery melts completely and switch off.

    boil until jaggery dissolves completely

    7.Strain and add jaggery syrup to dal in the pan.

    strain and add it to moong dal

    8.Mix it well.

    mix it well

    9.Keep flame in low medium and boil it for 5-7 mins

    boil the mixture

    10.Add 1/2 teaspoon cardamom powder.

    add cardamom powder

    11.Mix it well.

    mix it well

    12.Add 1 cup milk (boiled and cooled).

    add milk

    13.Mix it well and let it boil for few minutes for until thick and creamy.

    mix well and let it boil

    14.Boil for few minutes until creamy and thick. Switch off when it is a little runny as the payasam thickens with time because of moong dal.

    boil until thick and creamy

    15.Add 1/2 cup thick coconut milk and mix well.

    add coconut milk

    16.Heat 1 tablespoon ghee add 1 tablespoon broken cashews fry until it is golden brown, Switch off.

    fry cashews in ghee until golden

    17.Add it to the payasam and switch off.

    add ghee fried cashews to the payasam

    18.Give a quick mix and Paruppu Payasam is ready!

    mix it well switch off

    Serve payasam hot or cold! I love it cold – thick and creamy payasam, yummm! Do give a try and enjoy!

    Expert Tips

    • Rinse dal before cooking. Either you can rinse it then roast or roast and rinse.
    • Keep in lowest flame or switch off while adding coconut milk. After adding coconut milk do not boil else there are chances for it to curdle.
    • Keep stirring every now and then to avoid burning at the bottom.
    • Always use a thick bottomed vessel or you can use your pressure cooker.
    • Add jaggery syrup only after moong dal is cooked well.
    • Dry roasting moong dal gives a nice flavor so don’t skip it.
    • You can skip milk and make it fully with coconut milk itself.
    • While switching off make sure it is slightly runny as the payasam thickens with time because of the dal.
    • You can skip coconut milk and add milk itself.
    • Add raisins and almonds while frying in ghee if you prefer.
    • You can even add 2 tablespoon fried grated coconut as garnish. Ghee fry grated coconut until golden brown then add it finally.

    Serving & Storing Suggestion

    Enjoy Moong Dal Payasam as a dessert after meal hot or cold as per your preference. Refrigerate for later use, keeps well for a day in room temperature and in fridge for 2-3 days.

    FAQS

    1.What is Paruppu Payasam made of?

    Paruppu Payasam is made by cooking using moong dal, jaggery, milk, coconut milk and finally garnished with nuts and flavorings.

    2.My Payasam is not creamy and thick.What can I do?

    Boil in low flame for 5-7 mins keep stirring to avoid burning at the bottom. It will thicken in few minutes.

    3.Can I add any other dal?

    This payasam is traditionally made only with moong dal so I would recommend to stick with it. Else you can add a mix of chana dal and moong dal.

    paruppu payasam served in  bowls

    If you have any more questions about this Paruppu Payasam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Paruppu Payasam Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    MoongDalPayasam4
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    Paruppu Payasam Recipe

    Paruppu Payasam is a creamy & delicious dessert made by cooking dal with jaggery and flavours. Paruppu Payasam also called Moong Dal Payasam is commonly made with rice meal and relished with papad, vada. Paruppu Payasam Recipe is explained in this post with step by step pictures.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Servings4
    AuthorSharmilee J

    Ingredients

    • 1 cup moong dal
    • 2 cups water (for cooking moong dal)

    For making jaggery syrup:

    • 1 cup jaggery
    • 1/3 cup water (for melting jaggery)

    Other ingredients:

    • 1 cup milk
    • 1/2 cup coconut milk
    • 1/2 teaspoon cardamom powder
    • 1 tablespoon ghee
    • 1 tablespoon broken cashews around 8-10 cashews broken

    Instructions

    • Dry roast 1 cup moong dal till nice aroma comes.
    • Rinse it once then transfer to cooker , add 2 cups water and pressure cook for 3-4 whistles or until dal is mushy,
    • Let pressure release by itself then open.
    • Transfer dal to a pan.
    • Now add 1 cup jaggery and 1/2 cup water to a pan and melt it until jaggery completely dissolves.
    • No syrup consistency needs to be checked just boil until jaggery melts completely and switch off.
    • Strain and add jaggery syrup.
    • Mix well and let it boil for a 5-7 mins
    • Keep flame in low medium and boil it.
    • Add 1/2 teaspoon cardamom powder.
    • Mix it well.
    • Add 1 cup milk(boiled and cooled).
    • Mix it well and let it boil for until thick and creamy.
    • Boil for few minutes until creamy and thick.
    • Add 1/2 cup coconut milk and mix well.
    • Heat 1 tablespoon ghee add 1 tablespoon broken cashews fry until it is golden brown, Switch off.
    • Add it to the payasam and switch off.
    • Give a quick mix and Moong Dal Payasam is ready!
    • Serve payasam hot or cold! I love it cold – thick and creamy payasam…yummm! Do give a try for urself and see.

    Video

    Notes

    • Rinse dal before cooking. Either you can rinse it then roast or roast and rinse.
    • Keep in lowest flame or switch off while adding coconut milk. After adding coconut milk do not boil else there are chances for it to curdle.
    • Keep stirring every now and then to avoid burning at the bottom.
    • Always use a thick bottomed vessel or you can use your pressure cooker.
    • Add jaggery syrup only after moong dal is cooked well.
    • Dry roasting moong dal gives a nice flavour so don’t skip it.
    • You can skip milk and make it fully with coconut milk itself.
    • While switching off make sure it is slightly runny as the payasam thickens with time because of the dal.
    • You can skip coconut milk and add milk itself.
    • Add raisins and almonds while frying in ghee if you prefer.
    • You can even add 2 tablespoon fried grated coconut as garnish. Ghee fry grated coconut until golden brown then add it finally.
    Nutrition Facts
    Paruppu Payasam Recipe
    Amount Per Serving (150 ml)
    Calories 531 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 9g56%
    Polyunsaturated Fat 0.5g
    Monounsaturated Fat 2g
    Cholesterol 17mg6%
    Sodium 49mg2%
    Potassium 173mg5%
    Carbohydrates 86g29%
    Fiber 5g21%
    Sugar 55g61%
    Protein 16g32%
    Vitamin A 199IU4%
    Vitamin C 0.3mg0%
    Calcium 123mg12%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Payasam/Kheer, RandomPosts, Recent Posts, Tamil New Year

    Reader Interactions

    Comments

    1. divya

      October 21, 2012 at 7:05 pm

      wow very nice n tempting…lovely clicks:)

      Reply
    2. Subhashini

      October 21, 2012 at 7:19 pm

      Even I do like payasam and at my home it is very common payasam. Yours look yummy

      Reply
    3. Torviewtoronto

      October 21, 2012 at 9:41 pm

      flavourful payasam

      Reply
    4. radha

      October 21, 2012 at 10:12 pm

      I love this payasam. We even boil the cashew along with the moong and the jaggery. So it is an almost fat-free payasam.

      Reply
    5. Spice up the Curry

      October 21, 2012 at 11:55 pm

      I have never tried this moong dal kheer. sounds really interesting and delicious. I will try it some time when time permits. and let you know. Thanks for the recipe. 🙂

      Reply
    6. Gauri

      October 22, 2012 at 2:01 am

      I love payasam too!! looks so tempting !

      Reply
    7. Vimitha Anand

      October 22, 2012 at 2:20 am

      Love moong dhal payasam.. Delicious one

      Reply
    8. Reshmi Mahesh

      October 22, 2012 at 3:00 am

      Love this payasam…I make it with just coconut milk…never added milk..Love the clicks..Beautiful color combo…

      Reply
    9. jeyashrisuresh

      October 22, 2012 at 3:29 am

      I am a huge fan of paruppu payasam, and addtion of coconut milk will give an awesome taste too. beautiful presentation

      Reply
    10. Farah Saleem azeez

      October 22, 2012 at 6:23 am

      yummy payasam with great pics!

      Reply
    11. GK Arusuvai

      October 22, 2012 at 10:06 am

      looks too good dear. im definitely gona make this one of these days!!

      Reply
    12. kalyani

      October 22, 2012 at 11:16 am

      looks delicious…:)I will definetly give a try..But I dont know how to prepare cocount milk:(

      Reply
    13. Suja Manoj

      October 22, 2012 at 1:40 pm

      Payasam looks divine,lovely pics..

      Reply
    14. Sharmilee! :)

      October 22, 2012 at 2:58 pm

      @kalyani : Making coconut milk is easy – just grind coconut with little water then strain to take the thick coconut milk.

      Reply
    15. Happy Cook / Finla

      October 22, 2012 at 3:35 pm

      This is my all time favourite payasom wish i had these.

      Reply
    16. Hari Chandana P

      October 22, 2012 at 4:30 pm

      Very tempting and delicious kheer.. Yummy Yummyyyy 😀
      Indian Cuisine

      Reply
    17. Priya

      October 23, 2012 at 8:16 am

      Yummy and super delicious kheer, love here the addition of coconut milk.

      Reply
    18. RAKS KITCHEN

      October 25, 2012 at 10:06 am

      Lovely clicks, looks bright and tempting 🙂

      Reply
    19. Diane Teo

      April 18, 2013 at 12:05 am

      What is jaggery?

      Reply
    20. Sangeetha Ravichandran

      April 13, 2014 at 11:01 am

      I add half cup of javarisi along with moong dal.It makes the payasam thicker and tastier.Give a try

      Reply
    21. vikkijeya

      August 01, 2014 at 6:33 pm

      Payasam and kheer, is there not any difference, can payasam be called kheer? Kheer is ubiquitous and while payasam is typically south indian , ofcourse now cannot be boxed

      Reply
    22. Suguna R

      January 01, 2015 at 7:19 am

      Its awesome I tried ds receipe..!!

      Reply
    23. Suguna R

      January 01, 2015 at 7:19 am

      Its awesome I tried ds receipe..!!

      Reply
    24. Preethicka Cs

      July 02, 2015 at 10:39 pm

      Sharmi I tried your moon dal payasam with a slight modification added channa dal 3 tbsp. It turned out to be delicious. Thanks for posting your recipes, it makes our lives easier.

      Reply
    25. Dheebika Natrajan

      July 17, 2015 at 8:23 am

      i tried it today for "aadi veli" (17/7/2015) for the 1st time…..it came out really well…….thank uuuuuuuuuu sooooooooo much……

      Reply
    26. Sowmya

      October 11, 2015 at 9:54 am

      Tried it today. Turnes out yumm! It's a keeper.

      Reply
    27. Sabeena Begum

      October 15, 2015 at 12:25 pm

      Hi Sharmi. If I want to make it with coconut milk only and skip milk, how much coconut milk should I add?

      Reply
      • SHARMILEE J

        October 15, 2015 at 2:03 pm

        You can add 1/2 cup thick coconut milk and 1/4 cup thin coconut milk

        Reply
    28. Sakthi

      March 21, 2016 at 8:52 am

      Taste was really nice, thanks for sharing!!

      Reply
    3.45 from 18 votes (18 ratings without comment)

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