Paruppu payasam or pasi paruppu payasam is one of the famous desserts in south indian cuisine to make during navratri or any indian festivals.Let us see how to make moong dal payasam with stepwise pictures.
About paruppu payasam:
Paruppu payasam or pasi paruppu payasam or moong dal payasam or cherupayar payasam is a traditional south indian sweet recipe made with cherupayar(splitted yellow moong dal), jaggery, milk and coconut milk. And flavored with ghee, cardamom powder, cashews and raisins.This moong dal kheer tastes creamy and delicious when you have it hot or cold.
In indian festivals like navratri, pongal, vinayagar chathurthi, onam etc are some of the occasions pasi paruppu payasam holds a significant role.
Variations of paruppu payasam:
Using coconut milk: i made this payasam recipe using 1:1 ratio of cow milk and coconut milk. In Kerala or some other regions, they prepare only with coconut milk which gives a rich flavor and creamy texture that every individual will fall in love with. While using coconut milk, they separate the milk as thin and thick coconut milk. While cooking the dal they add thin milk. After turning off the flame, they add thick milk.
Chana dal(bengal gram) payasam: in place of moong dal, adding splitted Bengal gram is another variation. Remaining methods are the same like moong dal payasam. This chana dal payasam also tastes good with the flavor of bengal gram.
Tips:
Selection of ingredients: while choosing moong dal, jaggery and coconut milk , select good variety of moong dal, jaggery and coconut.
Roasting: Roasting the moong dal before making the payasam plays a unique role to enhance the flavor to payasam. So do not skip it.
Cooking the dal: cook the dal until mushy to get the creamier consistency. If the dal is not cooked well, you cannot get the even texture.
Flavors: Add cardamom powder, saffron and roasted cashews and raisins to increase the taste and flavor of payasam without fail.
Ingredients to make pasi paruppu payasam:
Moong dal : use a good variety of moong dal which is splitted and husk removed.
Jaggery: Any variety of jaggery works fine like urundai vellam or achu vellam etc.,
Milk + coconut milk : I have used the combination of cow milk and coconut milk for a creamier texture. You can either use cow milk or coconut milk.
For more ingredients and quantity check the “recipe card”
RECIPE CARD
Paruppu payasam | pasi paruppu payasam | indian festivals dessert
Recipe by Sivaranjani RajendranCourse: Festival recipes, sweets, dessertsDifficulty: EasyServings2
servingsPrep time10
minutesCooking time15
minutesTotal time25
minutesParuppu payasam or pasi paruppu payasam is one of the famous desserts in south indian cuisine to make during navratri or any indian festivals.Let us see how to make moong dal payasam with stepwise pictures.
Ingredients
Moong dal – 1 cup
Jaggery/Vellam – ¾ cup(Powdered)
Milk – ½ cup
Coconut Milk – ¼ cup
Ghee – 2 tbsp
Cashews & Raisins -1/4 cup
Cardamom powder – a pinch
Directions
- Dry roast Moong dal and pressure cook for 4 whistles(with 2 ½ cups of water)
- Mash the cooked dhal using a ladle. Keep it aside.
- Immerse jaggery in hot water for 10 mins.Then filter to remove the residues.
- Prepare ¼ cup of coconut milk from ½ cup of coconut.
- Heat a heavy bottomed pan,add 1 tbsp of ghee, roast the cashews and raisins in it.
- In the same pan, cook moong dhal+1/4 cup of water, once it starts boiling, add drained jaggery water and milk.Let it cook for 5 mins.
- Finally add coconut milk, Cardamom powder, cashews and raisins. Give a quick stir. Do not over cook after adding coconut milk. It will start to curdle. Now switch off the stove and add the remaining 1 tbsp of ghee.
How to make paruppu payasam:
- Dry roast Moong dal and pressure cook for 4 whistles(with 2 ½ cups of water)
- Mash the cooked dhal using a ladle. Keep it aside.
- Immerse jaggery in hot water for 10 mins.Then filter to remove the residues.
- Prepare ¼ cup of coconut milk from ½ cup of coconut.
- Heat a heavy bottomed pan,add 1 tbsp of ghee, roast the cashews and raisins in it.
- In the same pan, cook moong dhal+1/4 cup of water, once it starts boiling, add drained jaggery water and milk.Let it cook for 5 mins.
- Finally add coconut milk, Cardamom powder, cashews and raisins. Give a quick stir. Do not over cook after adding coconut milk. It will start to curdle. Now switch off the stove and add the remaining 1 tbsp of ghee.
FAQS:
What is the main ingredient in this paruppu payasam?
Moong dal(paasi paruppu) is the main ingredient to make this lentil kheer.
Can we use any other dal instead of moong dal?
Traditionally splitted moong dal is used in making this payasam. If you want to experiment with other dals, you can try. But the flavor and taste of the payasam differs depending on the dal we use.
What can I do the dal in my payasam is not completely mashed?
Use 2&1/2 cups of water for 1 cup of dal in a pressure cooker and pressure cook for 5 whistles to get the fully cooked dal. Also you can mash the dal using whisk or potato masher before adding the dal to payasam.
Can I make moong dal payasam as a choice of dessert for special occasions or parties?
Of Course you can plan this recipe as a dessert for any occasion. You can serve this delicious payasam as cold after refrigerating it tastes even more tastier.
Can we add any flavors to this moong dal kheer?
Yes you can customize the flavors as for your taste like cardamom powder, rose water or saffron strands.
What are the milks we can use in this payasam?
You can use coconut milk, cow milk, almond milk,soy milk or oats milk to make this kheer.
