Paruppu Payasam Recipe - Stewed Dal Coconut Milk Payasam
Paruppu Payasam Recipe is a delicious payasam made with a blend of coconut milk and dal. This comforting dessert can be had any time of the day. Serve this payasam as a dessert for a party or any festival like Onam, Tamil New Years Day or Varamahalakshmi.
The Paruppu Payasam is a very traditional South Indian payasam/kheer recipe made from moong dal and chana dal, coconut milk,cardamom and dark jaggery. The coconut milk makes the payasam silky and creamy. The flavour combination of the payasam is so good that you cannot stop at just one bowl.
The Paruppu Payasam is a nutritious and a high protein dessert that can be served for parties or even as a snack for children. Since this payasam has coconut and coconut being auspicious, the payasam is served as an offering to the gods during the festivals like Onam and Tamil New Year.
Serve the Paruppu Payasam Recipe Recipe with an Onam Sadhya made of Chickpea Sundal, Cabbage Thoran/Poriyal, Kuruku Kaalan, Sadya Parippu, Steamed Rice and Elai Vadam.
Here are some other traditional Payasam/ Kheer Recipes that you can make at home:
10 M
40 M
50 M
4 Servings
Ingredients
- 1-1/2 cups Milk
- 1 cup Coconut milk
- 1/4 cup Yellow Moong Dal (Split) , washed and soaked
- 2 tablespoons Chana dal (Bengal Gram Dal) , washed and soaked
- 2 tablespoons Fresh coconut , grated
- 1/2 cup Jaggery
- 10 Cashew nuts , halved
- 1 teaspoon Cardamom Powder (Elaichi)
- 2 tablespoons Ghee
How to make Paruppu Payasam Recipe - Stewed Dal Coconut Milk Payasam
To begin making Paruppu Payasam, first heat ghee in a small pan on low heat, add in the cashew nuts and roast on low heat until golden and crisp. Turn off the heat and keep aside.
In a pressure cooker, combine the washed and drained chana dal and moong dal with 1 cup of water and pressure cook for 4 whistles. Turn off the heat and allow the pressure to release naturally. Mash the dals coarsely and keep aside.
Once done, transfer the dals to a heavy bottom pan, add in the milk, coconut milk, coconut, jaggery and cardamom powder.
Stir and simmer the dal mixture until the jaggery dissolves and bring the mixture to a brisk boil. Turn the heat to low immediately and simmer for a few more minutes till the payasam reaches the desired consistency.
Finally add in the roasted cashew nut and transfer the Paruppu Payasam into serving bowls and serve hot or cold.
Serve the Paruppu Payasam Recipe Recipe with an Onam Sadhya made of Chickpea Sundal, Cabbage Thoran/Poriyal, Kuruku Kaalan, Sadya Parippu, Steamed Rice and Elai Vadam.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
