Paruppu Payasam is a creamy & delicious dessert made by cooking dal with jaggery along with milk,coconut milk and finally garnished with nuts and flavourings. 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 and video.
Moong Dal 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 occassion 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 favourites 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.
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 should be used to avoid curdling. Also use thick coconut milk for a rich flavour.
- Nuts – I have used just cashewnuts, you can use raisins too if you like.
- Ghee – Use fresh homemade ghee for a great flavour.
- Flavorings – Cardamom powder is the main flavouring here.
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📖 Recipe Card
Paruppu Payasam | Moong Dal Payasam
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
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 and 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 it will 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.
Paruppu Payasam Recipe Step by Step
1.Dry roast 1 cup moong dal till nice aroma comes.
2.Rinse it once then transfer to cooker , add 2 cups water and pressure cook for 3-4 whistles or until dal is mushy,
3.Let pressure release by itself then open.
4.Transfer dal to a pan.
5.Now add 1 cup jaggery and 1/2 cup water to a pan and melt it until jaggery completely dissolves.
6.No syrup consistency needs to be checked just boil until jaggery melts completely and switch off.
7.Strain and add jaggery syrup.
8.Mix well and let it boil for 5-7 mins
9.Keep flame in low medium and boil it.
10.Add 1/2 teaspoon cardamom powder.
11.Mix it well.
12.Add 1 cup milk(boiled and cooled).
13.Mix it well and let it boil for until thick and creamy.
14.Boil for few minutes until creamy and thick.
15.Add 1/2 cup coconut milk and mix well.
16.Heat 1 tablespoon ghee add 1 tablespoon broken cashews fry until it is golden brown, Switch off.
17.Add it to the payasam and switch off.
18.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.
Expert Tips
- Rinse dal before cooking. Either you can rinse it and 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 it will 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.
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.
Variations
- 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.
FAQS
1.What is Paruppu Payasam made of?
Paruppu Payasam is a creamy & delicious dessert made by cooking dal with jaggery along with milk, coconut milk and finally garnished with nuts and flavourings.
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 the roots.
Nivedhanams Sowmya
we make this with normal milk instead of coconut milk!! coconut milk should add an interesting taste!!! will try next time!!
Sowmya
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divya
wow very nice n tempting…lovely clicks:)
Subhashini
Even I do like payasam and at my home it is very common payasam. Yours look yummy
Torviewtoronto
flavourful payasam
Vardhini
Looks inviting. My MIL makes this.
Vardhini
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radha
I love this payasam. We even boil the cashew along with the moong and the jaggery. So it is an almost fat-free payasam.
Spice up the Curry
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. 🙂
Gauri
I love payasam too!! looks so tempting !
Vimitha Anand
Love moong dhal payasam.. Delicious one
Veena Theagarajan
very yummy! I love this
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DivyaGCP
Delicious kheer.. This is hubby's favorite..
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Mythreyi
looks yummm, never tried payasam with moong dall..
-Mythreyi
Yum! Yum! Yum!
Reshmi Mahesh
Love this payasam…I make it with just coconut milk…never added milk..Love the clicks..Beautiful color combo…
jeyashrisuresh
I am a huge fan of paruppu payasam, and addtion of coconut milk will give an awesome taste too. beautiful presentation
Sangeetha Priya
All time favorite…delicious!!!
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Farah Saleem azeez
yummy payasam with great pics!
GK Arusuvai
looks too good dear. im definitely gona make this one of these days!!
kalyani
looks delicious…:)I will definetly give a try..But I dont know how to prepare cocount milk:(
Suja Manoj
Payasam looks divine,lovely pics..
Sharmilee! :)
@kalyani : Making coconut milk is easy – just grind coconut with little water then strain to take the thick coconut milk.
Happy Cook / Finla
This is my all time favourite payasom wish i had these.
En Samaiyal
Nice recipe. I make it the same way as well
http://kaathodupesava.blogspot.co.uk/2011/07/moong-dal-payasam.html
Hari Chandana P
Very tempting and delicious kheer.. Yummy Yummyyyy 😀
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Vijayalakshmi Dharmaraj
yummy dear… so so tempting me…
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Preeti Nambiar
Hi
very tempting!!!!!!!!!!!!!!!!!!!!
This one of the favourites of my husband. Will try your version as my we prepare it in a different way.
http://weliciousdelicious.blogspot.com
Preeti Nambiar
Hi
It looks so tempting. This is one of the favourites of my husband. Will try the way you have prpeared it, although I make it a bit different. Will share to same.
http://weliciousdelicious.blogspot.com
Preeti
Priya
Yummy and super delicious kheer, love here the addition of coconut milk.
ANU
awesome payasam and lovely clicks
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Lovely clicks, looks bright and tempting 🙂
Diane Teo
What is jaggery?
Sharmilee! :)
It is coarse dark sugar we get here in india for making many traditional sweets/desserts.You can check here for more info : http://en.wikipedia.org/wiki/Jaggery
Sangeetha Ravichandran
I add half cup of javarisi along with moong dal.It makes the payasam thicker and tastier.Give a try
vikkijeya
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
Suguna R
Its awesome I tried ds receipe..!!
Suguna R
Its awesome I tried ds receipe..!!
Preethicka Cs
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.
Dheebika Natrajan
i tried it today for "aadi veli" (17/7/2015) for the 1st time…..it came out really well…….thank uuuuuuuuuu sooooooooo much……
Sowmya
Tried it today. Turnes out yumm! It's a keeper.
Sabeena Begum
Hi Sharmi. If I want to make it with coconut milk only and skip milk, how much coconut milk should I add?
SHARMILEE J
You can add 1/2 cup thick coconut milk and 1/4 cup thin coconut milk
Sakthi
Taste was really nice, thanks for sharing!!