Paruppu Payasam Recipe is a kheer made with Moong Dal, Chana Dal, Jaggery, Coconut and Ghee. This Kheer is the famous delicacy of Tamil Brahmin Cuisine and they like to serve it in various Indian Festivals, such as Ganesha Chaturthi, Karthigai deepam, Aavani Avittam, Pongal Festival and several other traditional Festivals.
Pasi Paruppu Payasam Recipe is special sweet dish is made from jaggery and hence it is loved by both, kids and adults. Some people use only moong dal for making it, but I like to add some chana dal as well, chana dal gives a nice texture to this Pudding recipe and it is one of my favorite among other Pudding Recipes.
South Indian desserts are considered among the most nutritious of all Desserts. Unrefined ingredients like Jaggery, wheat flour, nuts and cultured ghee are used in its preparations making it nutrition giving along with some good fats, and this dessert is one of them. For the celebration of various South Indian Festivals, this Paruppu Payasam Recipe is a must complimentary dish during festive occasions and it is all about simplicity made using Mung lentils, Jaggery and Milk with a hint of aromatic spice and nuts. No hard or fast rules. You use your palate as a guide to make this payasam. So without wasting much time, let’s just start making it. For complete list of ingredients along with method, please refer to Recipe Snippet bellow.
Roast both dals in a non-stick pan till it emits a nice aroma. Stir constantly so that dals should not get burnt.
Put roasted dals in a pressure cooker, add Water and Salt and pressure cook for about 4 whistles.
Melt Ghee in a pan and roast the Cashew Nuts, Raisins and Coconut bits and then keep them aside.
Now melt 3/4 cup of jaggery by adding few drops of water.
Boil the jaggery in another pan for few minutes on a low flame and then mix in boiled dals.
Stir in milk and 1/2 teaspoon of ghee and cook continue on low flame for 3-4 minutes. 
Finally garnish with roasted Cashews, Raisins, Cardamom Powder and Coconut Bits. 
How to make Paruppu Payasam Recipe:
Paruppu Payasam Recipe is a kheer made with Moong Dal, Chana Dal, Jaggery, Coconut and Ghee. It is the famous Pudding of Tamil Brahmin Cuisine and generally served on several Festivals.
Ingredients
- 1/2 cup moong dal
- 1/2 cup chana dal
- 3/4 cup jaggery (gud)
- Few cashew nuts (kaju)
- Few raisins (kishmish)
- Few fine bits of fresh coconut
- 1 cup water
- 1 cup milk
- 2 teaspoon ghee
- 1/2 teaspoon green cardamom powder (elaichi powder)
- A pinch of salt
Instructions
- Roast chana dal and moong dal in a non-stick pan till it emits a nice aroma. Stir continue and do not burn it.
- Now pressure cook dals by adding water and a pinch of salt.
- Melt about 2 teaspoon of ghee and roast few cashew nuts, raisins and coconut bits in it. Take them out and keep aside onto a plate.
- Now melt 3/4 cup of jaggery by adding few drops of water and then filter it very well to remove the impurities.
- Boil the jaggery in another pan for 5 minutes on a low flame and then mix in boiled dals.
- Stir in milk and 1/2 teaspoon of ghee and cook continue on simmer for 3-4 minutes.
- Switch off the flame and garnish with roasted cashews, raisins, cardamom powder and coconut bits.
Notes
If u want more sweetness add 1 cup of jaggery in this.The coconut bits in the payasam gives an awesome taste. You can add coconut milk instead of normal milk. If doing so, take a thick extract of coconut milk of 1/2 cup and add to the payasam after swtiching off the flame. You can use crushed cardamom too.
wow..super awesome..Looks very yummy and easy to make 🙂 I am going to try this weekend. Fan from new york 🙂
Looks Yummy
wow! you have published my favorite pudding. Thanks