pasi paruppu payasam recipe with step by step photos – creamy and a delicious payasam made with yellow mung lentils, jaggery and coconut milk.

sharing one more sweet recipe for ganesh chaturthi. during festive occasions, payasam is one dish that is made in most households. what is payasam in south india, is called as kheer in north india. there are many recipes of kheer or payasams and this recipe in one such recipe. payasams are also served in temples as prashad.

not only i make kheer, but i also make payasam on occasions. this moong dal payasam is a lovely dessert that can be made not only during festive occasions but also on special occasions or for guests. you can also make moong dal payasam as an offering to the deities or you can make it for your family.

i have kept the paruppu payasam recipe simple and easy for everyone to follow. if preparing for ganesh chaturthi or as an offering to lord ganesha or any diety, then use homemade coconut milk. you can check this method on how to make coconut milk. if making for your family or guests, then you can use either homemade coconut milk or store brought coconut milk.

if you are looking for similar recipes then do check:

• seviyan kheer
• moong dal ladoo
• semiya payasam
• javvarisi payasam
• rice payasam

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

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pasi paruppu payasam

4 from 1 vote

delicious creamy moong dal payasam made with yellow moong lentils, jaggery and coconut milk.

Author:Dassana Amit

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Course:sweets

Cuisine:south indian

Servings (change the number to scale):3 to 4

(1 CUP = 250 ML)

INGREDIENTS

for cooking moong lentils

• ½ cup moong dal or 100 grams moong dal (pasi paruppu)
• 1 cup water to be added in the pan containing moong dal
• 1.5 cups water to be added in pressure cooker

other ingredients

• ½ cup thin coconut milk or second or third extract or water, add as required
• ¾ cup jaggery powder or grated jaggery
• 1 cup thick coconut milk or first extract, 250 ml
• 2 tablespoons coconut oil
• ½ teaspoon cardamom powder or seeds of 4 to 5 green cardamons, crushed in a mortar-pestle
• 12 to 15 cashews
• 1 tablespoons raisins

INSTRUCTIONS

cooking moong dal

• rinse 1/2 cup moong dal a couple of times. take the moong dal and 1 cup water in a small pan. 
• place this pan in a pressure cooker. add 1.5 cups water in the pressure cooker. pressure cook moong dal for 5 to 6 whistles on medium flame or for 9 to 10 minutes. you can also cook the lentils directly in the cooker. in this case, you can add 1.5 cups water to the lentils and then pressure cook.
• when the pressure settles down on its own, remove the lid and check the dal. the lentils should be cooked well.

making paruppu payasam

• pour the entire contents of the small pan (cooked moong dal + water) in another pan or a kadai.
• mash the moong dal with a spoon.
• add 1/2 cup thin coconut milk or water and mix well.
• add 3/4 cup jaggery powder. for a less sweet taste, you can add 1/2 cup jaggery powder or grated jaggery.
• keep the pan or kadai on stove top and on a low flame heat this mixture.
• keep on stirring so that the jaggery dissolves.
• once all the jaggery dissolves, then add 1 cup thick coconut milk.
• mix very well and just gently heat through for a minute or two. switch off the flame and keep aside. do not over heat or boil as the coconut milk can curdle.

frying dry fruits

• in a small pan or tadka pan, heat 2 tablespoons coconut oil. add 12 to 15 cashews.
• fry till the cashews begin to get golden.
• once the cashews start becoming golden, add 1 tablespoon raisins and and ½ teaspoon cardamom powder.
• fry the raisins till they become plump and swell.
• now pour the entire content of the tadka pan (coconut oil + cashews + raisins) in the payasam.
• mix very well and serve pasi paruppu payasam hot or warm. refrigerate the paruppu payasam as soon as it comes to room temperature.

NOTES

1. instead of coconut milk you can use milk also. when you add milk then it should be at room temperature and simmer for just 1-2 minutes only. otherwise it can curdle.

NUTRITION INFO (approximate values)

Nutrition Facts

pasi paruppu payasam

Amount Per Serving

Calories 646 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 26g163%

Sodium 29mg1%

Potassium 713mg20%

Carbohydrates 80g27%

Fiber 6g25%

Sugar 56g62%

Protein 11g22%

Vitamin A 40IU1%

Vitamin C 2.4mg3%

Calcium 83mg8%

Iron 6.4mg36%

* Percent Daily Values are based on a 2000 calorie diet.

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preparation to make pasi paruppu payasam

1. rinse ½ cup moong dal (pasi paruppu) a couple of times. take the moong dal and 1 cup water in a small pan. place this pan in a pressure cooker. add 1.5 cups water in the pressure cooker. pressure cook moong dal for 5 to 6 whistles on medium flame or for 9 to 10 minutes. you can also cook the lentils directly in the cooker. in this case, you can add 1.5 cups water to the lentils and then pressure cook. the lentils can cooked in a pan too.

2. when the pressure settles down on its own, remove the lid and check the dal. the lentils should be cooked well. they should not be too pasty or lumpy.

3. pour the entire contents of the small pan (cooked moong dal + water) in another pan or a kadai.

4. mash the moong dal with a spoon.

making pasi paruppu payasam

5. add ½ cup thin coconut milk or water. and mix well.

6. add ¾ cup jaggery powder. for a less sweet taste, you can add ½ cup jaggery powder or grated jaggery. if the jaggery you use has a lot of impurities, the heat the jaggery in ⅓ cup water on a low flame. stir till the jaggery melts. then filter and use this syrup.

7. keep the pan or kadai on stove top and on a low flame heat this mixture.

8. keep on stirring so that the jaggery dissolves.

9. once all the jaggery dissolves, then add 1 cup thick coconut milk.

10. mix very well and just gently heat through for a minute or two. switch off the flame and keep aside. do not over heat or boil as the coconut milk can curdle.

frying dry fruits for paruppu payasam

11. in a small pan or tadka pan, heat 2 tablespoons coconut oil. add 12 to 15 cashews. instead of coconut oil, you can also use ghee.

12. fry till the cashews begin to get golden.

13. once the cashews start becoming golden, add 1 tablespoon raisins and ½ teaspoon cardamom powder.

14. fry the raisins till they become plump and swell.

15. now pour the entire content of the tadka pan (coconut oil + cashews + raisins) in the payasam.

16. mix very well.

17. serve pasi paruppu payasam hot or warm. on cooling the paruppu payasam will thicken. refrigerate the payasam as soon as it comes to room temperature.