Pasi paruppu payasam recipe or paruppu payasam or moong dal payasam is a light, creamy, scrumptious kheer, very common in South India prepared with yellow split moong dal, jaggery, and coconut milk.
Pasi paruppu means moong dal and Payasam is same as payesh or kheer. This payasam is a traditional South Indian dish, prepared in festive occasions and often served as prasad or an offering to deities. I used to make this whenever I crave for a simple, quick dessert. Serve this to your family or guests and everyone will love to relish this dessert for sure.
How to make this Pasi Paruppu Payasam Recipe
Making this moong dal payasam is simple and easy. No fancy ingredients are required to make this. The ingredients I have used here are yellow split moong dal, freshly made coconut milk, powdered organic jaggery for sweetener, freshly crushed green cardamom, and a pinch of grated nutmeg for flavor, ghee, cashews and raisins for tempering.
The cooking process starts by boiling the moong dal until mushy followed by cooking with thin coconut milk and jaggery. Then add thick coconut milk and flavoring ingredients followed by tempering with ghee and nuts.
Few tips and variations
- Firstly, for any dal recipe, I usually soak the dal for at least 20 minutes before cooking. If you are in a shortage of time you can skip this step.
- Secondly, for the traditional flavor, I have used freshly made coconut milk. You can also use store-bought ready-made coconut milk instead. Alternatively, you can use full fat cow’s milk or condensed milk to enhance the taste.
- Thirdly I have used organic powder jaggery. If your jaggery contains impurities. Boil the jaggery with a little amount of water. Once bubbles start to appear, strain it and wait until slightly cools down. Then pour the jaggery syrup in the dal. Alternatively, you can substitute jaggery with sugar if you like. Adjust the sweetness as per your requirement.
- Finally, I have used ghee while tempering. You can do it with coconut oil too.
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Pasi Paruppu Payasam Recipe | moong dal payasam
INGREDIENTS ( 1 CUP = 250 ML )
- 1/2 cup moong dal or 100 grams yellow split moong dal
- 3/4 cup grated coconut
- 1.5 cups warm water
- 3/4 cup powdered jaggery
- 1/2 tsp freshly crushed cardamom
- A pinch of grated nutmeg optional
- 2 tbsp ghee
- 8-10 cashew nuts
- 7-8 raisins
Extracting Coconut Milk
- For the 1st extract: Take the grated coconut in a blending jar by adding 1 cup of warm water and blend for a few seconds. Extract the thick milk in a bowl by squeezing with a hand. Then set aside.
- For the 2nd extract: For the thin coconut milk transfer the already ground coconut to the blender followed by ½ cup of warm water and blend for a few seconds. Again strain the milk in another bowl by squeezing with a hand and set aside for later use.
Cooking Moong Dal
- Rinse the moong dal well in running water. Then soak for ½ an hour.
- Pressure cook the dal with 1 cup and a little more water and cook over medium flame until 4-5 whistles. Let the pressure settles down on its own.
- Once done open the lid and check the moong dal. The dal should be cooked well.
Making Pasi Paruppu Payasam Recipe
- In the cooked moong dal add thin coconut milk. Mash the dal with a spoon.
- Add jaggery and stir continuously. Cook until mixture comes to semi-solid form. Make sure the dal doesn’t stick to the bottom.
- If your jaggery contains impurities. Just boil the jaggery with a little amount of water. Once bubbles start to appear, sieve it and let it slightly cools down. Then add the jaggery syrup to the dal.
- Add crushed cardamom, grated nutmeg, and thick coconut milk. Simmer the flame and cook for 5 minutes more. Then turn off the flame. Don’t overcook the dal after adding thick coconut milk. It can curdle.
- Heat ghee in a small pan. Add cashew nuts. Stir for a minute. Add raisins and stir until raisins swell and cashews turn golden.
- Then pour the ghee with cashews and raisins in the payasam and stir to mix.
- Pasi paruppu payasam is ready to serve. Serve hot, warm or chilled as you wish.
- Milk can be used instead of coconut milk.
- For tempering you can substitute ghee with coconut oil.
- Adjust sweetness according to your taste. And for sweetener sugar can also be used in place of jaggery.