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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
Cook Time20 minutes
Total Time35 minutes
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:

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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