Paruppu payasam recipe| Moong dal payasam

Paruppu payasam recipe| Moong dal payasam recipe with full video and detailed step-by-step pictures.

Paruppu payasam is one of the traditional Tamil brahmin style payasam, made in our home during festival times. During our childhood days, only when we have guests amma make milk-based payasam, that too mostly Semiya payasam. I never liked the jaggery-based payasam during my childhood days. But after I got married somehow I slowly started liking the Jaggery-based payasam more.

We make paruppu payasam with moong dal. In some houses, they add a little bit of chana dal to enhance the creaminess of the payasam. My mom adds a little bit of chana dal also in this moong dal payasam.

We make Moong dal payasam for Ganesh chaturti, Tamil new year, Varalakshmi nombu, Janmastami, Karthigai deepam, and also during small poojas performed at home.

I have shared this recipe in Jeyashris kitchen many years ago. This is updated with full video.

Also check out my Channa dal payasam, Sago moong dal payasam

Paruppu payasam recipe

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Paruppu payasam recipe

Traditional jaggery based Moong dal kheer

Course Festival recipes,, Sweet

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 cups

Author Jeyashri suresh

Ingredients

• ¼ cup Yellow moong dal
• 3 tbsp Chana dal
• ¾ cup Jaggery powder and measure
• 3 tsp ghee
• Few cashew nuts
• 2 tbsp coconut bits
• ¾ cup water
• 1 cup Milk
• 2 pinches cardamom powder

Instructions

• In a pan add 1 tsp ghee and add the moong dal and chana dal.
• Roast till nice aroma emits. Do in a low flame without burning the dals.
• Transfer this to a vessel and add ¾ cup water.
• Pressure cook till 3-4 whistles.
• You can soak this for 15 minutes and also cook.
• Roast the csahew nuts and coconut bits in 2 tsp ghee.
• Roast till golden brown and keep aside
• Let’s melt the jaggery now.
• In a pan add ¾ cup jaggery and 2 tbsp water.
• Melt the jaggery and keep it aside.
• No need to bring it to any string consistency.
• Now mash the cooked dal
• Filter the jaggery syrup to remove any impurities.
• Add the mashed dal to the jaggery syrup and mix well
• Let this boil for 3-4 mins. Stir well, else it will stick to the bottom.
• Switch off the stove.
• Bring this to room temperature.
• Now add the milk. Let this milk be at room temperature as well. Do not add hot milk.
• You can use raw milk or boiled cooled milk.
• Mix well.
• Add the cardamom powder and roasted cashew nuts and coconut bits.
• Mix well. Paruppu payasam is ready.

Video

Paruppu payasam recipe | Paasi paruppu payasam | பாசி பருப்பு பாயசம்

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Paruppu payasam recipe | Paasi paruppu payasam | பாசி பருப்பு பாயசம்

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Notes

1. You can replace coconut milk instead of milk.
2. If doing so, take a thick extract of coconut milk of 1/2 cup and add to the Paruppu payasam, after switching off the flame.
3. You can add some more milk if the consistency of the paruppu payasam is too thick.
4. Do not hot milk to the payasam, it will curdle.
5. Also when the jaggery paruppu mixture is hot, do not add milk.
6. Paruppu payasam tastes nice when chilled.

• In a pan add 1 tsp ghee and add the moong dal and chana dal.
• Roast till a nice aroma emits. Do it in a low flame without burning the dals.
• Transfer this to a vessel and add ¾ cup of water.
• Pressure cook till 3-4 whistles.
• You can soak this for 15 minutes and also cook it.

• Roast the cashew nuts and coconut bits in 2 tsp ghee till golden brown.
• Keep it aside.

• Let’s melt the jaggery now.
• In a pan add ¾ cup jaggery and 2 tbsp water.
• Melt the jaggery and keep it aside.
• No need to bring it to any string consistency.

• Now mash the cooked dal.

• Filter the jaggery syrup to remove any impurities.
• Add the mashed dal to the jaggery syrup and mix well

• Let this boil for 3-4 mins. Stir well, or else it will stick to the bottom.
• Switch off the stove.

• Bring this to room temperature.
• Now add the milk. Let this milk be at room temperature as well. Do not add hot milk.
• You can use raw milk or boiled cooled milk.
• Mix well.

• Add the cardamom powder and roasted cashew nuts and coconut bits.
• Mix well.

• Paruppu payasam is ready.

1. You can replace coconut milk instead of milk.
2. If doing so, take a thick extract of coconut milk of 1/2 cup and add to the Paruppu payasam, after switching off the flame.
3. You can add some more milk if the consistency of the paruppu payasam is too thick.
4. Do not hot milk to the payasam, it will curdle.
5. Also when the jaggery paruppu mixture is hot, do not add milk. 
6. Paruppu payasam tastes nice when chilled.