paruppu payasam | moong dal payasam | pasi paruppu payasam recipe

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

moong dal payasam, paruppu payasam, pasi paruppu payasam recipe

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:

pasi paruppu payasam recipe

4 from 1 vote
Author:Dassana Amit
Prep Time:15 mins
Cook Time:5 mins
Total Time:20 mins
Course:sweets
Cuisine:south indian
Calories: 646kcal
Servings (change the number to scale):3 to 4
moong dal payasam recipe - delicious creamy moong dal payasam made with yellow moong lentils, jaggery and coconut milk.

INGREDIENTS FOR pasi paruppu payasam recipe

(1 CUP = 250 ML)

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 for moong dal payasam

  • 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 (kaju)
  • 1 tablespoons raisins

HOW TO MAKE pasi paruppu payasam recipe

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 for paruppu payasam

  • 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 paruppu 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.
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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.

moong dal for paruppu payasam recipe

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.

moong dal for moong dal payasam recipe

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

moong dal for moong dal payasam recipe

4. mash the moong dal with a spoon.

moong dal for moong dal payasam recipe

making pasi paruppu payasam

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

making moong dal payasam recipe

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.

jaggery for making moong dal payasam recipe

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

making moong dal payasam recipe

8. keep on stirring so that the jaggery dissolves.

making moong dal payasam recipe

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

making pasi paruppu payasam recipe

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.

making pasi paruppu payasam recipe

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.

making pasi paruppu payasam recipe

12. fry till the cashews begin to get golden.

making pasi paruppu payasam recipe

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

making pasi paruppu payasam recipe

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

moong dal payasam recipe, pasi paruppu payasam recipe

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

moong dal payasam recipe, pasi paruppu payasam recipe

16. mix very well.

moong dal payasam, paruppu payasam recipe, pasi paruppu payasam recipe

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.

moong dal payasam recipe, pasi paruppu payasam recipe, paruppu payasam

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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10 comments/reviews

  1. Can I use normal milk ? How wil that affect the taste and can you please advise me when should we add jaggery in normal milk because the milk curdles sometimes.

    • you can add milk. taste will change with milk but will taste good. when jaggery and milk is cooked together, one should be at room temperature. if both are hot, then the milk will curdle. in this recipe, follow till step 8. when all jaggery is dissolved, then add milk which is at room temperature. mix and cook for about 2 to 3 minutes on a low flame. other way you can do is add milk first to the cooked moong dal. simmer till it comes to a boil. add jaggery. mix well and switch off the flame.

    • cardamom powder is added when raisins are added while frying cashews. i have forgotten to add this point in the post. thanks lizanne. i will update in the post.