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A creamy, traditional South Indian dessert made with roasted moong dal, sweet jaggery, and rich coconut milk. This comforting kheer is delicately flavored with cardamom and garnished with ghee-fried nuts.
Roast and Cook the Dal
Prepare the Jaggery Syrup
Combine Dal and Jaggery
This recipe goes great with these complete meals
A creamy, traditional South Indian dessert made with roasted moong dal, sweet jaggery, and rich coconut milk. This comforting kheer is delicately flavored with cardamom and garnished with ghee-fried nuts.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 488.02 calories per serving with 8.67g of protein, it's a moderately challenging recipe perfect for dessert.
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Finish with Thick Coconut Milk
Prepare the Tempering (Garnish)
Serve
Replace moong dal with chana dal (kadalai paruppu) for a different texture and flavor. Note that the cooking time for chana dal will be longer.
Add a few strands of saffron soaked in warm milk along with the thick coconut milk for a beautiful color and royal aroma.
You can use palm jaggery (karupatti) for a deeper, more earthy flavor and a darker, richer color.
Add fried coconut slivers (thenga kothu) along with the cashews and raisins for an extra crunch and intense coconut flavor.
Moong dal is an excellent source of plant-based protein, which is essential for muscle repair, cell growth, and overall body function.
The fiber in moong dal aids in digestion and helps maintain a healthy gut. The optional addition of dry ginger powder can also help soothe the digestive system.
Jaggery is an unrefined sugar that retains more minerals like iron and magnesium compared to refined white sugar, contributing to better overall health.
One serving of Paruppu Payasam (approximately 1 cup or 300g) contains around 450-550 calories, depending on the exact amounts of jaggery, ghee, and coconut milk used.
Paruppu Payasam can be considered a healthier dessert option compared to those made with refined sugar and flour. It contains protein and fiber from moong dal and minerals from jaggery. However, it is high in calories and saturated fat from coconut milk and ghee, so it should be enjoyed in moderation as part of a balanced diet.
Yes, you can. After roasting the dal, add it to a heavy-bottomed pot with 3-4 cups of water. Bring to a boil, then reduce the heat and simmer, covered, for about 30-40 minutes or until the dal is completely soft and mashable. You may need to add more hot water as it cooks.
This is the most common issue. It happens when the payasam is boiled or heated at a high temperature after adding the thick coconut milk. Always add the thick coconut milk last, on the lowest possible heat, and warm it through for just a minute or two before turning off the stove.
While traditional Paruppu Payasam gets its signature flavor from coconut milk, you can substitute it with whole milk. Use about 2.5 cups of whole milk in place of both thin and thick coconut milk. Add it after the jaggery syrup and simmer until it thickens.
You can store it in an airtight container in the refrigerator for up to 2-3 days. The payasam will thicken considerably when chilled. To serve, gently reheat it on the stovetop, adding a splash of warm water or milk to reach your desired consistency.
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