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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


  • 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


  • 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.



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.