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Moong dal payasam | Pasi paruppu payasam

By swasthi , on January 8, 2020, 32 Comments, Jump to Recipe

Moong dal payasam is a delicious sweet dish made with moong dal, jaggery, coconut milk, ghee and nuts. Kheer and payasam are the terms that refer to Indian puddings mostly cooked with milk. Moong dal payasam is a traditional South Indian variety & is also known as paruppu payasam or parippu payasam.

pasi paruppu payasam

Moong dal payasam tastes delicious with an unique aroma of the roasted moong dal, ghee and jaggery.

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It is a crowd-pleaser & making it is very easy. If making in large quantity then you can also dry roast dal the previous night as it saves some time.

We make moong dal payasam & sweet pongal during navratri to offer as naivedyam.

We also make this during summers as moong dal is considered to be cooling and is said to reduce the body heat.

Preparation

1. Dry roast half cup moong dal until aromatic. You can directly roast in pressure cooker or pot as well.

roasting moong dal to make paruppu payasam

2. Wash and cook with 1 & 1/4 cup water until soft.

cooking moong dal in pot

3. Skip this step if your jaggery is clean. If your jaggery is not clean then add the grated one to a bowl with 3 to 4 tbsps of water. Heat it until it melts & turns slightly thick. It should be still runny & of pouring consistency. Cool this if you are using normal milk.

dissolve jaggery to make pasi paruppu payasam

How to make moong dal payasam

4. When the pressure releases, check the dal. It should be cooked fully and turn soft. Mash it slightly.

cooked pasi paruppu

5. Add cardamom powder, ginger powder & the thin coconut milk or milk and stir well. Cook on a low flame for a while or until it begins to bubble.

Filter the jaggery syrup. Switch off the flame if you have used normal milk.

adding jaggery syrup
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6. Stir well. If using coconut milk only – bring it to a gentle boil. Then pour 1/4 cup of first extract or thick coconut milk. Turn off the stove.

pouring coconut milk

7. Fry nuts in ghee and garnish moong dal payasam.

frying nuts and raisins
moong dal payasam pasi paruppu payasam
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Tips

  • Roasting moong dal brings out an aroma. So do not skip that.
  • Use generous amount of ghee as it enhances the taste and aroma of the dish.
  • We usually do not cook the dal to mushy texture. So cook it according to your taste. It has to be soft cooked but must still hold shape partially.
  • If your jaggery is pure and has no impurities then you may add it directly without making the jaggery syrup.
  • You can also fry coconut slices in ghee until golden and garnish.
  • Use fresh good quality coconut milk. If you do not have coconut milk, you can also replace it with regular milk but with caution.

For more payasam recipes, you may like to check
Rice payasam
Semiya payasam
Javvarisi payasam
Chana dal payasam

You can also find more similar recipes,
moong dal halwa
moong dal laddu
instant moong dal dosa

Pasi paruppu payasam recipe

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Moong dal payasam (Paruppu payasam)

Pasi paruppu payasam is a traditional sweet dish made using moong dal, jaggery, ghee and coconut milk.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • ½ cup moong dal (pasi paruppu)
  • 1½ cup water
  • ½ to ¾ cup thin coconut milk (or regular milk) refer notes
  • ½ to ¾ cup jaggery or sugar
  • ½ teaspoon green cardamom powder
  • ¼ teaspoon dry ginger powder (optional)
  • 10 cashews
  • 10 raisins
  • 2 tablespoons dried coconut slices (optional)
  • 2 tablespoons Ghee as desired
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Instructions

Preparation

  • Add moong dal to a cooker or pot. Dry roast on a medium heat till you get a nice aroma.
  • Then rinse the dal very well and pour 1½ cup water. If cooking in a pot you may need to add more water.
  • Pressure cook on a medium flame until soft for 2 whistles.
  • Optional – Skip this step if the jaggery is clean. While the dal cooks, grate and add jaggery to a small pot with 3 to 4 tbsps of water. Boil it on a medium heat until slightly thick yet runny & of pouring consistency. When done set this aside.

Making moong dal payasam

  • When the pressure releases, mash the cooked dal slightly. If you prefer smooth payasam then mash it well.
  • Dal must be fully cooked and should not be even slightly hard. If it is aldente then cook for some more time until soft adding more water if needed.
  • Pour the thin coconut milk or milk to the dal and bring it to a gentle boil on a low flame.
  • Add cardamom powder & ginger powder (optional).
  • Place a filter over the pot and pour jaggery syrup through it to the payasam. Mix it well.
  • Bring the paruppu payasam to a gentle boil. Optionally pour ¼ cup thick coconut milk.
  • Turn off the stove. Do not boil any longer.
  • If using regular milk – Cool the jaggery syrup completely before you add here. If you pour the hot jaggery syrup to boiling payasam, it will curdle most of the times. So make sure you cool it. Also turn off the stove and cook no longer.

Frying nuts

  • Heat ghee in a small pan. Fry the cashews & coconut until slightly golden. Then add the raisins and stir until they become plump.
  • Pour this to the paruppu payasam.
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Notes

  • If you do not have coconut milk then use regular milk. But ensure you add only cooled jaggery syrup to the cooked moong dal payasam otherwise it will curdle.
  • You can directly add the grated jaggery and skip making the syrup if your jaggery is clean.
  • Traditionally only coconut milk is used to make paruppu payasam. First extract, second extract and third extracts of the fresh coconut are added at 2 different times.
  • If you prefer to make it that way, then blend half cup fresh coconut with 1/4 cup water and extract the thick coconut milk. Set this aside & pour this towards the end, just before you turn off the stove. Boiling paruppu payasam any longer after adding the first extract may curdle the payasam. So avoid boiling.
  • To make the second and third extracts, pour another half cup water to the same coconut and blend it. Extract the coconut milk and pour this just before adding the jaggery syrup.  
 

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Moong dal payasam (Paruppu payasam)
Amount Per Serving
Calories 450 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 14g88%
Cholesterol 26mg9%
Sodium 13mg1%
Potassium 435mg12%
Carbohydrates 57g19%
Fiber 10g42%
Sugar 35g39%
Protein 10g20%
Vitamin C 2mg2%
Calcium 36mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Meena says

    September 17, 2020

    5 stars
    I totally love Swasthi’s recipes very much. I have used several of Swasthi’s recipes over the years. This is one of my go-to sites for recipes. Almost everything turns out perfect and greatly enjoyed by my family. The steps are described in very simple terms. The photos provided are also very useful to see how my final product ends up being relative to the goal. Thanks for sharing these awesome recipes. Keep them coming.

    Reply
    • swasthi says

      September 19, 2020

      Hi Meena
      That’s great to hear. So glad to know the recipes worked out well for you. Thank you so much for leaving a comment.
      Yes sure will keep sharing.
      🙂

      Reply
  3. Hannah says

    September 4, 2020

    5 stars
    Tried the recipe using normal milk and it turned out well.

    Reply
    • swasthi says

      September 5, 2020

      Glad to know!
      Thank you

      Reply
  4. Meera Vasudevan says

    August 21, 2020

    Dear Swasthi,
    I love your website and your recipes because it’s user friendly and close to authentic without being too laborious. You’ve done a great job of taking traditional recipes we all used to enjoy and bringing it into our modern lives. Kudos on the remarkable efforts you’ve put into this… a labor of love.

    Reply
    • swasthi says

      August 23, 2020

      Hello Meera
      Thank you so much! Happy to hear that!!
      🙂

      Reply
  5. Sneha says

    June 12, 2020

    Hi Ma’am, I tried this recipe today, payasam was yummy, thank you for sharing this recipe.

    Reply
  6. Rupa says

    May 29, 2020

    5 stars
    Very tasty and easy recipe…I tried it today and it was awesome..Thank you….

    Reply
    • swasthi says

      May 31, 2020

      Welcome Rupa

      Reply
  7. Pritha Lobo says

    May 18, 2020

    5 stars
    Hi Swasthi
    Hw r u ? I tried this moong dhal kheer n it wz awesome . simple n easy for a beginner. One doubt is vn I roasted d dhal it turned a little brown but d taste didnt not change .
    Thank u dear. Kp posting simple recipes for beginners.

    Reply
    • swasthi says

      May 19, 2020

      Hi Pritha
      Doing good. Thanks for asking. Glad to know! Yes it has to turn golden only then the aroma will come out.
      🙂

      Reply
      • Pritha Lobo says

        May 19, 2020

        Hi swasthi
        Thanks a lot . Can I add more milk…
        Just one suggestion, I need recipes for kids/ toddlers coz I ve two boys who r v fussy eater. Ur recipe is v simple to make n to b honest I don’t like cooking but after I started ur recipes I m loving to cook. Plz can u post for kids n mention kids session .. Plz . God bless u. Luv u coz . Take cre

        Reply
        • swasthi says

          May 20, 2020

          Hi Pritha,
          You are welcome. Yes you can add more milk.
          You can check this link for kids recipes
          Thanks much for the wishes.

          Reply
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  9. Tanya Anuj says

    May 9, 2020

    5 stars
    Very easy recipe, yet authentic.

    Reply
    • swasthi says

      May 9, 2020

      Thank you Tanya

      Reply
  10. Sindhu says

    February 7, 2020

    HI, I Tried this payasam , but not in cooker or PAN.
    Just in vessel by adding water and low flame.
    After that is cooked, added jaggery directly to that.

    After all procedure, it is not coming up good.
    Feels, paruppu is settled at botto and milk and Jaggey up.

    Reply
    • swasthi says

      February 7, 2020

      Hi Sindhu,
      Which milk did you use? Coconut milk or regular milk?

      Reply
  11. Neeta pagarani says

    November 19, 2019

    Hi I want to make moong dal paysam but recipe is not clear as where to use ghee ? Ingredients there is ghee but in method it is said dry roast dal than wash and pressure cook .
    Please explain when to use ghee . Thanks neeta

    Reply
    • swasthi says

      November 20, 2019

      Hi Neeta,
      You are welcome. I think you missed reading the last step where I fry the nuts and raisins in ghee and then pour to the payasam.

      Reply
  12. Himadri Dutta says

    October 25, 2018

    5 stars
    Your all recipes are easy to follow and delicious. Ingredients are also usually available at home. So need not to think more to pick any of them. Instantly can prepare. Thanks for sharing such recipes

    Reply
    • swasthi says

      October 26, 2018

      Welcome Himadri
      Thanks for the comment. Happy to know the recipes turn out good.
      🙂

      Reply
  13. Pramod yadav says

    July 13, 2017

    5 stars
    Good

    Reply
    • swasthi says

      July 20, 2017

      Thank you

      Reply
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  15. JYOTHSNA KIRAN says

    August 26, 2014

    the dishes r superb and yummy toooooooooooo.i just luv to taste the moong dal and channa dalpayasam.

    Reply
    • JYOTHSNA KIRAN says

      August 26, 2014

      its amazing.special dishes for a special festival.

      Reply
      • swasthi says

        August 26, 2014

        Thank You Jyothsna

        Reply
  16. Chitz says

    June 15, 2013

    Yummy kheer 🙂 And well explained with neat step wise pics 🙂

    Reply
  17. Amrita Vishal says

    June 14, 2013

    I love moong dal halwa and this sounds equally yum

    Reply
  18. divya says

    June 13, 2013

    looks sooo delicious…

    Reply
  19. Manjula Bharath says

    June 13, 2013

    delicious looking kheer …

    Reply
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  21. Rafeeda AR says

    June 13, 2013

    this looks so yummy… please pass on that bowl…

    Reply
  22. Navaneetham Krishnan says

    June 13, 2013

    That typical taste for Indian desserts in me is so strong. Between all the different types of sweets and desserts, I will jump up for payasam. <br /><br />Its been ages since I made payasam and thanks so much for the recipe.

    Reply

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