Wednesday, February 4, 2015

Paruppu Payasam | Moong Dal Kheer | Payasam Recipe

Parrupu Payasam, a delicious jaggery based kheer prepared from moong dal and javvarisi/sago. It's one of my favorite payasam since childhood, Amma makes this often at our home while we grew up and in our home we like this payasam more than the semiya/paal payasam

Using moong dal/ Pasi Paruppu gives such a creamy consistency to this payasam and also adding ghee roasted coconut bits really enriches the payasam flavor. While having this payasam, bite of coconuts and nuts in betweens makes it totally scrumptious !!! 

In this Paruppu Payasam, Amma always add few ghee roasted peanuts in addition to the coconuts and cashews, don't know whether it's authentic or not, but we kind of liked it that way, so now a days, even i too prefer adding peanuts in this payasam. 

But if you are skeptical about adding peanuts in payasam, i totally understand that, you can skip that and make it. But trust me, the nutty taste from the peanuts goes really well with the dal,so give it a try once.

Paruppu Payasam | Moong Dal Kheer

Preparation Time : 5 mins | Cooking Time : 20 minsServes :
Recipe Category: Sweet | Recipe Cuisine: Indian
Paruppu Payasam, Moong dal Kheer,Payasam, Javvarisi Paruppu Payasam Parrupu Payasam, a delicious jaggery based kheer prepared from moong dal and javvarisi/sago.
Moong dal/ Paasi Paruppu - 1/4 cup
Tapioca/Javvarisi -2 tbsp
Jaggery - 1/4 cup +2 tbsp 
Cardamom - 2
Cashew - 1 tsp
Peanuts - 1 tsp
Coconut  bits - 1 tbsp
Ghee - 1/2 tbsp
Milk - 1/2 cup


In a pressure cooker add dal and sado,wash it well then add water enough to cover them and pressure cook it for 2-3 whistle.
In a sauce pan, add the jaggery and water, put in on flame, let the jaggery melts completely, filter it once to remove the impurities and keep it ready.
Mix the cooked dal sago mixture with the jaggery syrup and again put it on flame and bring into boil for few mins, until all blends well.
Add the crushed cardamon into it and then add the boiled milk and give a good mix. Switch off the flame.
In a another pan, heat the ghee, add the cashew,peanuts and sliced coconut bits, roasted them till all are golden brown, remove from the flame and add into the payasam.
Scrumptious Paruppu Payasam is ready to serve. Serve it warm or cold as you wish. For more sweet recipe, check my sweet collections.
For quick video , check out this Paruppu Payasam IG Reel

  • Dont over cook the moong dal.If it's too mushy, it won't taste good.
  • You can add whatever nuts you want.
  • I highly recommend to add coconut bits, it gives nice crunchiness to the payasam and also tastes great with moong dal.
  • Add more or less of milk as per the consistency you like

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