Moong Dal Payasam Recipe | Paruppu Payasam Recipe

Moong Dal Payasam is a creamy and delicious dessert made by cooking moong dal with jaggery along with milk, coconut milk flavoured with cardamom powder and finally garnishing with cashews. Moong Dal Payasam also called Paruppu Payasam is commonly made with full meals and relished with papad and vada. Recipe included with step by step pictures and video.

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. We can also have it guilt free yet tastes so delicious, rich and creamy.

Jump to:

• About Moong Dal Payasam
• Moong Dal Payasam Video
• Moong Dal Payasam Ingredients
• How to make Paruppu Payasam Recipe Step by Step
• Expert Tips
• Serving & Storage
• FAQS
• 📖 Recipe Card

About Moong Dal Payasam

Moong Dal Payasam or kheer is a popular payasam made during festivals or for special occasions. Moong Dal Payasam or Paasi Paruppu Payasam is a creamy and delicious payasam. This is my all time favourite payasam quite easy to make and gives good volume too so perfect to serve for a gathering.

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 during my initial days of cooking.

You can make this Paruppu Payasam as an offering or prasad or for any special festivals. During festivals, payasam is a must in most households especially in South India. You can serve it either hot, cold or even warm.

This 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 a month.

Now that gugu is so fond of this payasam I have another reason to make it often. He calls it dal sweet pudding and loves to have it chilled. You can even keep left overs in fridge and have it the next day, tastes best.

Moong Dal Payasam 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 - Fresh milk boiled should be used to avoid curdling.
• Coconut Milk - Also use thick coconut milk for a rich flavour.
• 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 flavour.
• Flavouring - Cardamom powder is the main flavouring here. You can add a pinch dry ginger powder too if you like the flavour.

Similar Recipes

• Paal payasam
• Gothambu Payasam
• Aval payasam
• Carrot payasam
• Nungu payasam

How to make Paruppu Payasam Recipe Step by Step

1.To a sauce pan add ½ cup crushed jaggery along with ½ cup water.

2.Let it melt completely, Switch off and set aside. Now jaggery syrup is ready.

3.Dry roast ½ cup moong dal till nice aroma comes and it turns slightly golden.

4.Rinse it well then transfer to cooker.

5.Add 1 cup water.

6.Pressure cook for 2 whistles. If you like smooth payasam then pressure cook for 3 whistles.

7.Let pressure release by itself then open and mash it with ladle.

8.Transfer mashed dal to a pan. Strain and add jaggery syrup.

9.Mix it well.

10.Keep flame in low medium and boil it for 5-7 minutes.

11.Add ¼ teaspoon cardamom powder and ½ cup milk.

12.Mix it well and boil for few minutes in low flame.

13.Finally add coconut milk.

14.Mix it well.

11.Add 1 and ½ tablespoon ghee, heat it. Add 2 tablespoon broken cashews.

12.Fry until golden brown. You can add raisins too if you like.

13. Add fried cashews to the payasam and switch off.

14.Mix it well. Moong dal payasam is ready.

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

Expert Tips

• Dal - Roast dal in medium flame, keep stirring. Rinse dal well then proceed. Dry roasting moong dal gives a nice flavour so don't skip it.
• Flame- Keep in lowest flame after milk is added. Also take care while adding coconut milk, do not boil after that.
• Stirring - Keep stirring every now and then to avoid burning at the bottom.
• Cookware used - Always use a thick bottomed vessel or you can use your pressure cooker.
• Jaggery syrup - Add jaggery syrup only after moong dal is cooked well.
• Milk - You can skip milk and make it fully with coconut milk itself.
• Consistency - While switching off make sure it is slightly runny as the payasam thickens with time because of the dal.
• Garnishing - You can even add raisins 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 & Storage

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 days.

FAQS

1.What is Paruppu Payasam made of?

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

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. Make sure not to over boil after milk is added as there are chances for it to curdle.

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.

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