Paruppu (Dhal) Payasam


  • Green Gram Dhal – 1 cup
  • Jaggery powdered – 1 cup
  • Coconut Milk – ½ cup
  • Cardamom powder – ½ teaspoon
  • Cashew Nuts – 5 to 6
  • Ghee – 1 teaspoon

Dry roast the green gram dhal till it become light brown. Add three cups water and pressure cook it for four to five whistles.  Open the cooker after the steam is subsidised and mash the dal.

In another thick bottomed vessel, put the jaggery and add 1/4 cup water and bring to boil. When it starts boiling, remove and strain it.   (This is to remove any impurities in the jaggery).

Add the jaggery water to the cooked dhal and put it on the stove.  Keep to flame to low and stir it till the jaggery is blended well to the dal. Add coconut milk and allow to cook on a low flame. Fry the cashew nuts in the ghee and add to the payasam. Add cardamom powder and mix well.

Note:  Instead of coconut milk, you can add ordinary milk also.

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