இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Paruppu Payasam is made with moong dal, jaggery and coconut milk. It can be served as neivedyam to God for all kinds of special occasions and it is special to make prasadam for occasions like Ganesha Chaturthi and Tamil New Year. It can be made very easily and quickly like a pal payasam and at the same time, it is loved by everyone.

Some tips for delicious paruppu payasam 

• You can rinse and drain moong dal before use.
• I have added 100g of jaggery to 100g of moong dal and you can add jaggery to your liking.
• To make coconut milk from scratch, you can grind the shredded coconut with the required amount of water, squeeze and filter it.
• You can also use store-bought coconut milk.
• Use thin milk if you are using homemade coconut milk, dilute it when using store-bought coconut milk and then use it.
• Instead of grating the coconut, you can chop it into small pieces and add it.
• I added ½ tsp as I added sugar while grinding the cardamom powder. If it is pure cardamom powder add ¼ tsp.
• Instead of boiling the lentils in a pan, you can pressure cook for 3 whistles.

Other Varieties –  Carrot Payasam, Caramel Payasam, Rava Payasam, Moong dal payasam, Sago payasam, Millet payasam, Wheat Rava Kesari, Chocolate Coffee, Bhapa Doi, Milk Cake, Motichur Laddu, Wheat Biscuit, Wheat Gulab Jamun, Rosbora, Ghee Mysore Pak, Eggless Rava Cake, Sago Kesari, Pal Kova.

Print

Paruppu Payasam

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Moong dal kheer

Course: Dessert

Cuisine: Indian

Keyword: paruppu payasam, pasiparuppu payasam

Author: Sivagami Meganathan

Ingredients

• Moong dal - ½ cup - 100g
• Jaggery - ¾ cup - 100g
• Coconut milk - ½ cup
• Ghee - 1tbsp
• Cashew nuts - 10
• Raisins - 10 - 15
• Cardamom powder - ½ tsp
• Grated coconut - ½ cup

Instructions

1. Add ½ cup moong dal to a pan.

2. Fry over medium heat for 4 - 5 minutes or until lightly browned. 

3. Then add 2 cups of water, cover and simmer over medium heat, stirring occasionally.

4. Add 3/4 cup of jaggery to a pan. 

5. Add ½  cup of water and boil till dissolved.

6. Once the moong dal is softly cooked, mash lightly with a spoon.

7. Then strain the jaggery syrup and add.

8. After mixing jaggery syrup and moong dal, add ½ cup of coconut milk.

9. Once the coconut milk is added, put the stove on low heat.

10. In a small pan add 1 tbsp ghee.

11. When the ghee is hot add 10 cashew nuts and fry till it gets a light golden colour.

12. Add 10 - 15 raisins and fry.

13. After frying, add ½  cup of coconut(shredded or chopped).

14. Roast it until a nice aroma comes out and mix it with the payasam.

15. Finally, add ½ tsp cardamom powder. 

16. Delicious paruppu payasam is ready to serve.

இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Method

Step by Step Pictures

1. Add ½ cup moong dal to a pan.

   

2. Fry over medium heat for 4 – 5 minutes or until lightly browned.

   

   

3. Then add 2 cups of water, cover and simmer over medium heat, stirring occasionally.

   

   

4. Add 3/4 cup of jaggery to a pan.

   

5. Add ½  cup of water and boil till dissolved.

   

   

6. Once the moong dal is softly cooked, mash lightly with a spoon.

   

   

7. Then strain the jaggery syrup and add.

   

8. After mixing jaggery syrup and moong dal, add ½ cup of coconut milk. Then keep the stove on low flame.

   

   

   

9. In a small pan add 1 tbsp ghee.

10. When the ghee is hot add 10 cashew nuts and fry till it gets a light golden colour.

    

11. Add 10 – 15 raisins and fry.

    

12. After frying, add ½  cup of coconut(shredded or chopped).

    

    

13. Roast it until a nice aroma comes out and mix it with the payasam.

    

14. Finally, add ½ tsp cardamom powder.

    

15. Delicious paruppu payasam is ready to serve.