Can I use canned coconut milk instead of fresh?

Yes, use 1 cup thick and 1 cup thin (watered-down) canned coconut milk for convenience.

How do I prevent the coconut milk from curdling?

Always add thick coconut milk after removing the pan from the heat, and avoid stirring while it's boiling.

The payasam is too thick after cooling. How do I fix it?

Thin it with a little warm water or milk while stirring gently over low heat until the desired consistency returns.

Can I make paruppu payasam without jaggery?

Yes, swap jaggery with coconut sugar or brown sugar for a similar caramel-like sweetness.

Is it necessary to remove the skin from the moong dal?

No, split yellow moong dal without skin is standard; removing skin is unnecessary and will alter the texture.

How long can I store leftover payasam?

Store in a sealed container in the refrigerator for up to 3 days; the flavors deepen and it tastes excellent chilled.

Home / Recipes / south_indian / Paruppu Payasam

south_indianEasyvegetariangluten freesoy free

Paruppu Payasam

RATING

4.6/5(98)

TASTE SCORE

8/10

A creamy, comforting South Indian dessert made with roasted moong dal slow-cooked in jaggery-sweetened coconut milk. Fragrant with cardamom and topped with golden cashews and raisins fried in ghee, this payasam is a temple-style festive treat served warm or chilled.

PREP

10m

COOK

30m

SERVES

1 KATORI

398 cal

SERVINGS

INGREDIENTS

For 4 servings

½ cupmoong dal · yellow split, without skin¾ cupjaggery · grated or powdered1 cupcoconut · fresh grated, packed3 cupwater · hot, for extracting coconut milk2 tbspghee10 pcscashew · split or whole2 tbspraisins3 pcsgreen cardamom · crushed or powdered1 pinchsalt

NUTRITION · PER SERVING

398

CALORIES · 1 KATORI

Protein8g · 8%

Carbs62g · 62%

Fat15g · 34%

Fiber6g

Sugar42g

Saturated fat10g

Cholesterol17mg

Sodium58mg

Potassium852mg

Phosphorus153mg

How we calculate →

METHOD · 7 STEPS

prep · ~5 min
Extract the coconut milk.
1.Blend grated coconut with 1 cup hot water until smooth.
2.Strain through a nut-milk bag or fine sieve, pressing to extract thick milk. Set aside.
3.Return coconut pulp to blender, add 2 cups hot water, and blend again.
4.Strain to get thin coconut milk. Keep thick and thin milk separate.
saute · ~4 min
Dry-roast the moong dal.
1.Heat 1 tbsp ghee in a heavy-bottom pan over low-medium heat.
2.Add moong dal and roast, stirring constantly, until golden and aromatic (3-4 min).
3.The dal should turn a shade darker and smell nutty — don't let it burn.
TIPRoasting the dal is key for flavour. Keep the heat low and stir continuously to avoid scorching.
simmer · ~25 min
Cook the dal until soft.
1.Add 2.5 cups water and a pinch of salt to the roasted dal.
2.Bring to a boil, then reduce heat and simmer until dal is soft and mushy (20-25 min).
3.Stir occasionally and mash the dal lightly with the back of the spoon.
TIPCook dal fully before adding jaggery; otherwise the dal hardens and won't soften further.
simmer · ~8 min
Melt jaggery and combine with dal.
1.Add grated jaggery to the cooked dal with 2 tbsp water.
2.Stir on low heat until jaggery dissolves completely (2-3 min).
3.Pour in the thin coconut milk, mix well, and simmer for 5 minutes.
TIPStir gently so the payasam doesn't catch at the bottom.
mix · ~1 min
Add cardamom and thick coconut milk.
1.Remove pan from heat.
2.Stir in the thick coconut milk and crushed cardamom.
3.Mix well. The payasam will thicken as it cools slightly.
TIPAlways add thick coconut milk off the heat — boiling it will cause the milk to split.
temper · ~2 min
Fry the garnish in ghee.
1.In a small pan, heat the remaining 1 tbsp ghee over medium heat.
2.Add cashews and fry until golden (1-2 min).
3.Add raisins and fry until they puff up (30 sec).
4.Pour the ghee, cashews, and raisins over the payasam.
serve
Serve warm or chilled in small bowls.
Ladle the Paruppu Payasam into small katoris. It can be enjoyed warm right away or refrigerated and served chilled as the flavours deepen.
TIPThe payasam thickens as it sits. If reheating, add a splash of warm water or milk to loosen.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the moong dal on low heat until fragrant and golden to unlock its nutty aroma.
2
Always add jaggery only after the dal is fully cooked, or it will harden and stay grainy.
3
Never boil the thick coconut milk; add it off the heat to prevent curdling.
4
Stir the payasam gently when simmering with thin milk to avoid scorching the bottom.
5
If reheating leftovers, thin with a splash of warm water or milk as it thickens when chilled.
6
For a richer texture, use full-fat coconut milk in place of freshly extracted thin milk.

RECIPE VARIATIONS