Paruppu Payasam, also known as Moong Dal Payasam, is a mouthwatering dessert that involves cooking dal and jaggery with milk and coconut milk. The finishing touch includes garnishing with nuts and flavorings. It is a popular dish to accompany meals, often enjoyed with papad and vada. This recipe for Paruppu Payasam will be detailed with step by step photos and a video tutorial in this post.

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

Kheer, also known as Paruppu Payasam, is a well-liked dessert often prepared during festivals. Moong Dal Payasam, also called Paasi Paruppu Payasam, is a delectable and rich variation that happens to be one of my personal favorites. My mother usually insists on making this type of payasam during festive occasions and I always look forward to it as a special treat. The responsibility of making vadai and payasam always falls on me, which I thoroughly enjoy.

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

This Paruppu Payasam can be prepared as an offering or prashad, or for any special festivals. In many households, especially in South India, payasam is a must-have during festivals.

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

Ingredients for Moong Dal Payasam:

• Traditionally, split yellow moong dal is the preferred ingredient for this payasam.
• Jaggery can be used in either powdered or block form. I crushed a block of jaggery and used it. Be sure to strain the syrup to remove any impurities.
• Freshly boiled milk should be used to prevent curdling when using coconut milk. Additionally, for a more flavorful taste, thick coconut milk should be used.
• I have utilized cashew nuts, but raisins can also be used if desired.
• For a delicious and flavorful result, opt for freshly made ghee.
• Cardamom powder is the primary flavoring used in this recipe.

Paruppu Payasam Recipe Step by Step

Toast 1 cup of moong dal until a pleasant scent is detected. Avoid overcooking and simply continue until the aroma is slightly golden. You may also add 1/2 teaspoon for optimal roasting.

After rinsing the dal once, place it in a cooker and add 2 cups of water. Cook under pressure for 4 whistles or until the dal is soft and mushy.

Allow pressure to release naturally before opening.

Use a ladle to mash the dal and then transfer it to a pan.

Next, combine 1 cup of jaggery and 1/2 cup of water in a pan and heat until the jaggery is fully dissolved.

The syrup does not need to be checked for consistency. Simply boil until the jaggery is completely melted and then turn off the heat.

Add the jaggery syrup to the dal in the pan and mix well.

8.Mix it well.

Reduce the heat to medium-low and let the mixture boil for 5-7 minutes.

Add half a teaspoon of cardamom powder.

11.Mix it well.

Mix in 1 cup of cooled boiled milk.

Blend thoroughly and allow to simmer for a few minutes until a rich and velvety texture is achieved.

Heat and simmer for a few minutes until the mixture becomes creamy and thick. Turn off the heat when it is slightly runny, as the payasam will continue to thicken due to the moong dal.

Mix in 1/2 cup of thick coconut milk thoroughly.

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

Add the ingredient to the payasam and turn off the heat.

Mix quickly and your Paruppu Payasam is ready!

Enjoy payasam either hot or cold! I personally prefer it chilled – thick and luscious, yummm! Give it a try and savor the deliciousness!

Expert Tips

• Wash the lentils before cooking. You can either wash them and then roast, or roast and then wash.
• Reduce the heat or turn it off completely when adding coconut milk. Do not allow the milk to boil after adding it, as this could cause it to curdle.
• Be sure to periodically stir to prevent burning on the bottom.
• It is advisable to use a pot with a sturdy base or a pressure cooker.
• Once the moong dal is fully cooked, add the jaggery syrup.
• Roasting moong dal without oil adds a pleasant taste, so do not omit this step.
• You have the option to omit regular milk and use only coconut milk for a complete substitution.
• When turning off, ensure that the consistency is slightly runny as the payasam will thicken over time due to the dal.
• You may choose to exclude coconut milk and use regular milk instead.
• If you would like, you can include raisins and almonds in the ghee while frying.
• You have the option to include 2 tablespoons of fried grated coconut as a topping. Fry grated coconut in ghee until it turns golden brown, then add it at the end.

Serving & Storing Suggestion

Savor a serving of Moong Dal Payasam for dessert, either hot or cold according to your taste. Store in the refrigerator for future consumption; it stays fresh for up to 24 hours at room temperature and up to 2-3 days in the fridge.

FAQS

What are the ingredients in Paruppu Payasam?

Paruppu Payasam is prepared by simmering moong dal, jaggery, milk, and coconut milk, and then topped with nuts and flavorings.

How can I make my Payasam thicker and creamier?

Simmer on low heat for 5-7 minutes, continuously stirring to prevent the bottom from burning. It should thicken in a matter of minutes.

Is it possible to include a different type of lentil?

I suggest using only moong dal for this payasam, as it is traditionally made. However, if desired, a combination of chana dal and moong dal can also be used.

For any further inquiries regarding the Paruppu Payasam Recipe, please contact me at [email protected]. Additionally, you can stay updated by following me on Instagram, Facebook, Pinterest, Youtube, and Twitter.

Have you tried making Paruppu Payasam using this recipe? Please share your thoughts on it and tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.

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Paruppu Payasam Recipe

Paruppu Payasam is a scrumptious and velvety sweet dish created by simmering lentils with jaggery and spices. Also known as Moong Dal Payasam, it is typically served with rice and enjoyed with papad and vada. This post provides a detailed recipe for Paruppu Payasam, complete with accompanying images.

Course Dessert

Cuisine Indian

Keyword dal recipes, dessert recipes, Festival, legumes recipes, milk recipes, payasam, sweet recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 531kcal

Author Sharmilee J

Ingredients

• 1 cup moong dal
• 2 cups water To prepare moong dal, follow these steps:

To create 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

• Toast 1 cup of moong dal until fragrant.
• Rinse it once then transfer to cooker , add 2 cups water and pressure cook for 3-4 whistles or until dal is mushy,
• Allow the pressure to naturally release before opening.
• Move the dal to a pan.
• Next, combine 1 cup of jaggery and 1/2 cup of water in a saucepan and heat until the jaggery is fully dissolved.
• There is no need to check the syrup consistency. Simply boil until the jaggery has completely melted, then turn off the heat.
• Mix in the jaggery syrup.
• Stir thoroughly and allow to simmer for 5-7 minutes.
• Lower the flame to medium and bring it to a boil.
• Mix in 1/2 teaspoon of cardamom powder.
• Mix it well.
• Include 1 cup of milk that has been boiled and then allowed to cool.
• Thoroughly blend the mixture and allow it to simmer until it reaches a thick and creamy consistency.
• Cook for a brief period of time until the mixture becomes smooth and viscous.
• Mix in 1/2 cup of coconut milk thoroughly.
• Melt 1 tablespoon of ghee in a pan, then add 1 tablespoon of chopped cashews and fry until they turn golden brown. Turn off the heat.
• Mix it into the payasam and turn off the heat.
• Mix quickly and your Moong Dal Payasam will be ready!
• You can serve payasam either hot or cold. Personally, I prefer it cold – thick and creamy, it’s absolutely delicious! I highly recommend trying it for yourself.

Video

Notes

• Wash the lentils before cooking. You can either rinse them before roasting or roast them and then rinse.
• Reduce heat or turn off burner when adding coconut milk. Do not bring to a boil after adding coconut milk to avoid curdling.
• Remember to stir occasionally to prevent the bottom from burning.
• It is recommended to use a vessel with a thick bottom, or a pressure cooker.
• Wait until the moong dal is fully cooked before adding the jaggery syrup.
• Roasting moong dal without any liquid enhances its flavor, so it is recommended not to skip this step.
• You have the option to omit regular milk and use only coconut milk for a complete substitution.
• Before turning off the heat, ensure that the payasam is slightly runny as it will thicken over time due to the dal.
• Instead of using coconut milk, you have the option to use regular milk.
• If you like, you can include raisins and almonds in the ghee while frying.
• A possible rewording could be: “For added flavor, you may include 2 tablespoons of fried, shredded coconut as a garnish. Simply fry the coconut in ghee until it turns golden brown, then add it as a finishing touch.”

Nutrition

Serving: 150ml | Calories: 531kcal | Carbohydrates: 86g | Protein: 16g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 49mg | Potassium: 173mg | Fiber: 5g | Sugar: 55g | Vitamin A: 199IU | Vitamin C: 0.3mg | Calcium: 123mg | Iron: 3mg

The post Paruppu Payasam | Moong Dal Payasam appeared first on Sharmis Passions.