Paruppu payasam is a healthy and tasty traditional sweet dish made with moong dal, jaggery, milk/coconut milk. In general, it is made on pooja days or special occasions. It is a good prasadam/naivedyam to God. Especially for Thaipoosam, Panguni Uthiram and Tamil new year. It is good to serve the guests and the perfect choice for the festivals and family get-together too. There are different varieties of payasam/kheers in south India like paal payasam (most popular payasam of TamilNadu), Semiya payasam (vermicelli kheer), javvarisi payasam (sago kheer), sirudhanya payasam (millet kheer), paruppu payasam (moong dal kheer), the best part is there is no white sugar in this payasam. Instead, we add jaggery it is better than granulated sugar.

You can replace Jaggery with Palm Jaggery or brown sugar. Coconut milk is another good thing about this payasam, coconut milk is good for the stomach ulcer and boosts the immune system. It is recommended to use homemade coconut milk from the freshly shredded coconut. In case if you have no time or no required ingredient you can use store-bought coconut milk which rich and creamy. Moongdal is a healthy dal and it is recommended to use it for making payasam. If you wish, you can try with some other dal too. Similarly, you can use milk or coconut milk. You can make coconut milk in the traditional way or store-bought it. You can replace Jaggery with Palm Jaggery or brown sugar.

While making paruppu payasam cook the moong dal nice and soft if the moong dal is not cooked well, kheer will not be tasty. You can replace the jaggery with palm sugar, coconut sugar or palm jaggery. Try to use freshly squeezed homemade coconut milk or you can use cows milk of the same quantity. You can also add roasted almond, pista along with cashew nuts.

Other varieties – Pasiparuppu urundai, badam kheer, rava Kesari, badusha, mango Kesari, carrot halwa, wheat halwa, motichoor ladoo, Asoka halwa, sweet pongal, milk peda, sweet bonda, millet payasam,sakkarai pongal,  nei appam, pidi kozhukattai, badam halwa, moongdal laddu, halwa, boondi laddu.

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Paruppu payasam

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

South Indian traditional sweet

Course: Dessert, Drinks

Cuisine: Indian

Keyword: dessert, kheer, payasam, Sweet

Servings: 4

Author: Sivagami Meganathan

Ingredients

Coconut Milk

• 1/4 cup Shredded coconut
• Required water

Garnishing

• 3 tsp Ghee
• 10 Chopped cashews
• 10 Raisins
• 1/4 cup Shredded coconut

Jaggery syrup

• 1 cup Jaggery
• Required water

Other ingredients

• 1 cup Moong dal
• 1/2 tsp Cardamom powder
• 500 ml Water

Instructions

Coconut Milk

1. In a mixer jar, add 1/4 cup of shredded coconut, and add required water.

2. Make it a fine paste.

3. Now squeeze the coconut to take milk with a strainer (to avoid coconut solids).

Garnishing

1. In a small pan, heat 3 tsp of ghee.

2. Add 10 chopped cashew nuts and few raisins.

3. Cook till light brown.

4. Now add 1/4 cup of shredded coconut.

5. Cook till the cashews, raisins, and coconut becomes golden brown.

Jaggery syrup

1. In a pan add 1 cup jaggery and required water for jaggery syrup.

2. Cook till the jaggery melts and keep it aside.

Kheer/Payasam

1. In a pan add 1 cup of moong dal, roast till nice aroma comes out.

2. Once done, add 500 ml of water and bring it to boil.

3. Cook covered till the moong dal becomes soft (15 minutes) or pressure cook for 3 whistles.

4. Once done, strain and add jaggery syrup.

5. Add prepared coconut milk and combine everything well and cook for a minute.

6. Add 1/2 tsp of cardamom powder, and roasted coconut, cashews, and raisins.

7. Mix well and turn off the flame.

8. Serve hot or chilled.

Recipe Notes

• If you want the payasam to be thick, reduce the water while cooking moong dal.
• Apart from cashew nuts and almonds, you can add pista chaos/walnuts.
• You can make the payasam with some other dal too, like toor dal/masoor dal. 

Method

Step by Step Pictures