Paruppu payasam is a traditional South Indian dessert made with lentils (paruppu), jaggery (a type of unrefined sugar), coconut milk, and flavored with cardamom and ghee. It is commonly prepared during festivals and special occasions in Tamil Nadu and Kerala. To make paruppu payasam, the lentils (usually split yellow moong dal) are cooked until soft and then mashed. Jaggery is melted in water and added to the cooked lentils along with coconut milk. The mixture is simmered until it thickens and reaches a creamy consistency. Finally, it is flavored with cardamom powder and garnished with roasted cashews and raisins fried in ghee. Paruppu payasam is typically served warm or chilled, and it can be enjoyed as a sweet ending to a meal or as a festive treat. The combination of the creamy lentils, sweet jaggery, and aromatic flavors makes it a delicious and comforting dessert.
Paruppu Payasam
Course: SweetsCuisine: Indian, TamilDifficulty: Medium5
servings10
minutes25
minutesLearn how to make a delicious and sweet Green Gram Dhal Payasam. This recipe includes step-by-step instructions and a substitute for coconut milk.
Ingredients
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
Directions
- Dry roast the green gram dal (moong dal) in a pan until it turns a light brown color. Then add three cups of water and pressure cook it for 4 to 5 whistles. Wait for the pressure to release naturally before opening the cooker, and then mash the dal thoroughly.
- Take a thick-bottomed vessel and combine the jaggery with 1/4 cup of water. Heat it until it comes to a boil. Once it starts boiling, take it off the heat and strain the liquid to remove any impurities from the jaggery.
- Pour the strained jaggery syrup into the vessel with the cooked and mashed dal. Place the vessel on the stove, set the flame to low, and keep stirring until the jaggery is fully incorporated into the dal. At this point, stir in the coconut milk and continue to simmer on low heat.
- In a separate pan, fry the cashew nuts in ghee until they are golden brown, then add them to the payasam. Sprinkle in the cardamom powder and mix everything together well.
- Note: You can use regular dairy milk as a substitute for coconut milk if you prefer.
NOTES