Paruppu payasam recipe with step-by-step pictures. This can be a creamy and a scrumptious payasam made with yellow mung lentils, jaggery and coconut milk. You’ll be able to even make this payasam as an providing to deities or for your loved ones and associates.
Sharing yet one more candy recipe for Ganesh Chaturthi. Throughout festive events, payasam is one dish that’s made in most households. What’s payasam in south India, is known as as kheer in North India. There are numerous recipes of kheer or payasams and this recipe in a single such recipe. Payasams are additionally served in temples as prashad.
Not solely I make Kheer, however I additionally make payasam on events. This moong dal payasam is a stunning dessert that may be made not solely throughout festive events but in addition on particular events or for friends. You can even make moong dal payasam as an providing to the deities or you may make it for your loved ones.
I’ve stored the paruppu payasam recipe easy and simple for everybody to comply with. If making ready for Ganesh Chaturthi or as an providing to Lord Ganesha or any diety, then use home made coconut milk. You’ll be able to examine this technique on Find out how to make coconut milk.
If making for your loved ones or friends, then you should use both home made coconut milk or retailer introduced coconut milk.
Step-by-Step Information
Find out how to make Paruppu Payasam
1. Rinse ½ cup moong dal (pasi paruppu) in contemporary water a few occasions. Take the moong dal and 1 cup of water in a small pan. Place this pan in a stovetop strain cooker. Add 1.5 cups water within the strain cooker.
Strain prepare dinner moong dal for five to six whistles on medium warmth or for 9 to 10 minutes. You can even prepare dinner the lentils straight within the cooker. On this case, you’ll be able to add 1.5 cups water to the lentils after which strain prepare dinner.
The lentils could be cooked in a pan or Instantaneous pot additionally including water as wanted.
2. When the strain settles down by itself, then solely take away the lid and examine the dal. The lentils must be cooked nicely. They shouldn’t be too pasty or lumpy.
3. Pour your entire contents of the small pan (cooked moong dal + water) in one other pan or a kadai.
4. Mash the moong dal with a spoon.
Making pasi paruppu payasam
5. Add ½ cup skinny coconut milk or water. Stir and blend nicely.
6. Add ¾ cup jaggery powder. For a much less candy style, you’ll be able to add ½ cup jaggery powder or grated jaggery.
If the jaggery you employ has lots of impurities, then warmth the jaggery in ⅓ cup water on a low warmth. Stir until the jaggery melts. Then filter and use this syrup.
7. Preserve the pan or kadai on range high and on a low flame warmth this combination.
8. Carry on stirring in order that the jaggery dissolves.
9. As soon as all of the jaggery dissolves, then add 1 cup of thick coconut milk.
10. Combine very nicely and simply gently warmth by for a minute or two. Swap off the warmth and hold it apart. Don’t over warmth or boil because the coconut milk can curdle.
11. In a small pan or tadka pan, warmth 2 tablespoons of coconut oil. Add 12 to fifteen cashews. As an alternative of coconut oil, you can too use ghee.
12. Fry until the cashews start to get golden.
13. As soon as the cashews begin changing into golden, add 1 tablespoon of raisins and ½ teaspoon of cardamom powder.
14. Fry the raisins until they turn into plump and swell.
15. Now pour your entire content material of the tadka pan (coconut oil + cashews + raisins) within the payasam.
16. Combine very nicely.
17. Serve pasi paruppu payasam sizzling or heat. On cooling the paruppu payasam will thicken. Refrigerate the payasam as quickly because it involves room temperature.
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Paruppu Payasam
Scrumptious creamy moong dal payasam made with yellow moong lentils, jaggery and coconut milk.
Prep Time 15 minutes
Prepare dinner Time 5 minutes
Complete Time 20 minutes
for cooking moong lentils
Stop your display from going darkish whereas making the recipe
cooking moong dal
Rinse 1/2 cup moong dal a few occasions. Take the moong dal and 1 cup water in a small pan.
Place this pan in a strain cooker. Add 1.5 cups water within the strain cooker. Strain prepare dinner moong dal for five to six whistles on medium flame or for 9 to 10 minutes. You can even prepare dinner the lentils straight within the cooker. On this case, you’ll be able to add 1.5 cups water to the lentils after which strain prepare dinner.
When the strain settles down by itself, take away the lid and examine the dal. The lentils must be cooked nicely.
making paruppu payasam
Pour your entire contents of the small pan (cooked moong dal + water) in one other pan or a kadai.
Mash the moong dal with a spoon.
Add 1/2 cup skinny coconut milk or water and blend nicely.
Add 3/4 cup jaggery powder. For a much less candy style, you’ll be able to add 1/2 cup jaggery powder or grated jaggery.
Preserve the pan or kadai on range high and on a low flame warmth this combination.
Carry on stirring in order that the jaggery dissolves.
As soon as all of the jaggery dissolves, then add 1 cup thick coconut milk.
Combine very nicely and simply gently warmth by for a minute or two. Swap off the flame and hold apart. Don’t over warmth or boil because the coconut milk can curdle.
frying dry fruits
In a small pan or tadka pan, warmth 2 tablespoons coconut oil. Add 12 to fifteen cashews.
Fry until the cashews start to get golden.
As soon as the cashews begin changing into golden, add 1 tablespoon raisins and and ½ teaspoon cardamom powder.
Fry the raisins until they turn into plump and swell.
Now pour your entire content material of the tadka pan (coconut oil + cashews + raisins) within the payasam.
Combine very nicely and serve pasi paruppu payasam sizzling or heat. Refrigerate the paruppu payasam as quickly because it involves room temperature.
1. As an alternative of coconut milk you should use milk additionally. While you add milk then it must be at room temperature and simmer for simply 1-2 minutes solely. In any other case it could curdle.
Diet Information
Paruppu Payasam
Quantity Per Serving
Energy 646 Energy from Fats 288
% Each day Worth*
Fats 32g49%
Saturated Fats 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%
* % Each day Values are primarily based on a 2000 calorie weight loss program.
This Paruppu Payasam put up from the archives, initially revealed in August 2016 has been up to date and republished on January 2023.
