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Paruppu payasam recipe| Moong dal payasam

by Jeyashri suresh
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Paruppu payasam recipe

Parruppu payasam recipe | Moong dal payasam, recipe with full video and detailed step by step pictures.

Paruppu payasam is one of the traditional Tamil brahmin style payasam, made in our home during festival times. During our childhood days, only when we have guests amma makes milk based paaysam, that too mostly Semiya payasam. I never liked the jaggery based payasam during my childhood days. But after I got married somehow I slowly started liking the Jaggery based payasams more.

We make paruppu payasam with moong dal. In some houses they add little bit chana dal to enhance the creaminess of the payasam. My mom adds a little bit of chana dal also in this moong dal payasam.

We make Moong dal payasam for Ganesh chaturti, Tamil new year, Varalakshmi nombu, Janmastami, Karthigai deepam and also during small poojas performed at home.

I have shared this recipe in Jeyashris kitchen many years ago. This updated with full video.

Also check out my Channa dal payasam, Sago moong dal payasam

Paruppu payasam recipe

Paruppu payasam
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Paruppu payasam recipe

Traditional jaggery based Moong dal kheer
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Festival recipes,, Sweet
Cuisine: Indian
Servings: 4 cups
Author: Jeyashri suresh

Ingredients

  • ¼ cup Yellow moong dal
  • 3 tbsp Chana dal
  • ¾ cup Jaggery
  • 3 tsp ghee
  • Few cashew nuts
  • 2 tbsp coconut bits
  • ¾ cup water
  • 1 cup Milk
  • 2 pinches cardamom powder

Instructions

  • In a pan add 1 tsp ghee and add the moong dal and chana dal.
  • Roast till nice aroma emits. Do in a low flame without burning the dals.
  • Transfer this to a vessel and add ¾ cup water.
  • Pressure cook till 3-4 whistles.
  • You can soak this for 15 minutes and also cook.
  • Roast the csahew nuts and coconut bits in 2 tsp ghee.
  • Roast till golden brown and keep aside
  • Let’s melt the jaggery now.
  • In a pan add ¾ cup jaggery and 2 tbsp water.
  • Melt the jaggery and keep it aside.
  • No need to bring it to any string consistency.
  • Now mash the cooked dal
  • Filter the jaggery syrup to remove any impurities.
  • Add the mashed dal to the jaggery syrup and mix well
  • Let this boil for 3-4 mins. Stir well, else it will stick to the bottom.
  • Switch off the stove.
  • Bring this to room temperature.
  • Now add the milk. Let this milk be at room temperature as well. Do not add hot milk.
  • You can use raw milk or boiled cooled milk.
  • Mix well.
  • Add the cardamom powder and roasted cashew nuts and coconut bits.
  • Mix well. Paruppu payasam is ready.

Video

Notes

1. You can replace coconut milk instead of milk.
2. If doing so, take a thick extract of coconut milk of 1/2 cup and add to the Paruppu payasam, after switching off the flame.
3. You can add some more milk if the consistency of the paruppu payasam is too thick.
4. Do not hot milk to the payasam, it will curdle.
5. Also when the jaggery paruppu mixture is hot, do not add milk.
6. Paruppu payasam tastes nice when chilled.
  • In a pan add 1 tsp ghee and add the moong dal and chana dal.
  • Roast till nice aroma emits. Do in a low flame without burning the dals.
  • Transfer this to a vessel and add ¾ cup water.
  • Pressure cook till 3-4 whistles.
  • You can soak this for 15 minutes and also cook.
  • Roast the cashew nuts and coconut bits in 2 tsp ghee till golden brown.
  • Keep it aside.
  • Let’s melt the jaggery now.
  • In a pan add ¾ cup jaggery and 2 tbsp water.
  • Melt the jaggery and keep it aside.
  • No need to bring it to any string consistency.
  • Now mash the cooked dal.
  • Filter the jaggery syrup to remove any impurities.
  • Add the mashed dal to the jaggery syrup and mix well
  • Let this boil for 3-4 mins. Stir well, else it will stick to the bottom.
  • Switch off the stove.
  • Bring this to room temperature.
  • Now add the milk. Let this milk be at room temperature as well. Do not add hot milk.
  • You can use raw milk or boiled cooled milk.
  • Mix well.
  • Add the cardamom powder and roasted cashew nuts and coconut bits.
  • Mix well.
  • Paruppu payasam is ready.
Paruppu payasam
  1. You can replace coconut milk instead of milk.
  2. If doing so, take a thick extract of coconut milk of 1/2 cup and add to the Paruppu payasam, after switching off the flame.
  3. You can add some more milk if the consistency of the paruppu payasam is too thick.
  4. Do not hot milk to the payasam, it will curdle.
  5. Also when the jaggery paruppu mixture is hot, do not add milk. 
  6. Paruppu payasam tastes nice when chilled.

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30 comments

Sharmilee! :) September 8, 2010 - 10:30 am

Looks so yum…luv the click. Havent tried this parupu payasam..looks so tempting

Reply
RAKS KITCHEN September 8, 2010 - 10:31 am

Yummy,I love this payasam,never added coconut bits though I have heard a lot,looks really tempting 🙂

Reply
Rachana September 8, 2010 - 11:04 am

A very healthy and delicious payasam.

Reply
Pavithra Srihari September 8, 2010 - 11:21 am

That coconut pieces attract me a lot Jeys .. Loved the first photograph..

of all payasams, this is my favourite ..but never added 2 dhals .. looks so very tempting …

Reply
Shama Nagarajan September 8, 2010 - 12:44 pm

delicious payasam

Reply
aipi September 8, 2010 - 12:48 pm

I have made moong dal halwa..never tried its payasam though..looks delish!!

US Masala

Reply
Satya September 8, 2010 - 1:35 pm

wow parrupu payasam looks delicious …very tempting click

Satya
http://www.superyummyrecipes.com

Reply
Home Cooked Oriya Food September 8, 2010 - 2:28 pm

awesome click!

Reply
Priya September 8, 2010 - 3:48 pm

This is my most fav payasam…but tried with chana dal…the recipe sounds kool

Reply
Sushma Mallya September 8, 2010 - 4:52 pm

Payasam looks yummy,loved the click..

Reply
Sadhana September 8, 2010 - 5:46 pm

Nice payasam with lovely presentation dear

Reply
kothiyavunu.com September 8, 2010 - 6:18 pm

This is really making drool 🙂
such a lovely & tasty payasam and great click dear:)

Reply
Gulmohar September 8, 2010 - 6:48 pm

Lovely…Very timely recipe for vinayaka chathurthi..

Reply
Shabitha Karthikeyan September 8, 2010 - 7:35 pm

My favorite payasam !!! Looks so perfect feel like taking a mouthful from the screen. Love it. Do check out my new event at

http://www.frommyhomekitchen.com/2010/09/event-announcement-virtual-party.html

Reply
Priya September 8, 2010 - 7:49 pm

Delicious and tempting payasam..makes me drool..

Reply
SpicyTasty September 8, 2010 - 9:53 pm

Lovely payasam.

Reply
Rekha shoban September 9, 2010 - 12:44 am

two different dals…really interesting…i used to do with moongal dal…but never tried with chenna dal….nice presentation and click!

Reply
Hema September 9, 2010 - 4:20 am

Hi.. Wonderful payasam.. It was last skanda shasti I made this payasam.. Looks very tempting.. Will make it for vinayagar chaturthi.. Nice step by step photos..

Reply
PriyaVaasu September 9, 2010 - 8:14 am

Looks yummy!!! Awesome Clicks!!! 🙂

Reply
Suja Sugathan September 9, 2010 - 1:29 pm

Delicious payasam..yummy.

Reply
Akila September 10, 2010 - 2:39 am Reply
Sandhya Hariharan September 10, 2010 - 4:06 am

Very nice Jeyshri.. Ur cooking seem to have lot of Iyer touch..

Reply
Padhu September 10, 2010 - 2:38 pm

I make this payasam but I use only channa dal .Very nice Jayashree .Have a nice Vinayagar chathurti tomorrow

Reply
Mano Saminathan September 11, 2010 - 3:08 am

A very delicious and nutritious payasam! Looks great and tempting!

Reply
Vidhya September 11, 2010 - 10:38 am

payasam has come out really good Jeyashri.

Reply
momsnetwork March 23, 2011 - 10:42 am

bookmarked. Pics are so inviting
_______________________________
Good Gynecologist in Velachery

Reply
KavyaNaimish May 24, 2013 - 12:50 pm

Upto How many whistles Do I pressure cook the dal mixture?
BTW u have a wonderful space…love all the recipe and the detailed recipes along with the pics.This helps a lot to try the new dishes even 🙂
–KavyaNaimish
http://www.kavyanaimish.com

Reply
admin May 25, 2013 - 11:43 pm

I generally pressure cook this for 3-4 whistles. Thank you so much for the nice words

Reply
Unknown July 13, 2013 - 9:16 am

Hi Jeyashri,

I tried it, tasted awesome.
Thanks for wonderful recipe. I have tried alot of ur recipes like rava pongal, pulli upma… loved every bit of it. I hope u will post even more recipes.

Reply
Sujatha Jha November 27, 2018 - 4:04 am

Hi Jeyashri, I made this payasam on Karthigai Deepam and it was very tasty. Thanks for the recipe and for an excellent site!

Reply

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