Paruppu Payasam Recipe

Paruppu Payasam Recipe - How To Make Paruppu Payasam

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Paruppu Payasam Recipe An Outlook :

 Paruppu payasam recipe is popular in the states of Kerala, Tamil Nadu, Karnataka and Andra Pradesh. It is a traditional festive sweet and it is always associated with cultural celebrations in the Southern India. It is one of the ancient recipes that has been passed on to generations with fondness and fervor.

   The blend of roasted moong dhal with fresh coconut and ghee give an alluring aroma to the paruppu payasam recipe. Unlike other varieties of payasam which is generally elaborate, this one is an instant pot payasam made of roasted moong  dhal mixed up with fresh coconut milk doused in a layer of ghee. The aroma of this paruppu payasam will tantalize your taste buds to a greater extent and you would want to devour this dainty delight in one single slurp.

   Festivals and paruppu payasam are always closely associated with each other because this delicacy has been prepared as offerings to God for many auspicious occasions and in some temples it is also given as prasad. Moreover, a south Indian fest is never complete without a dessert and this exotic paruppu pasayam always comes in hand for the occasion. Either a family get together or a religious ceremony, this delectable dessert shows up as a royal delicacy which not only satisfies your taste buds but also your soul.

     As the paruppu payasam recipe contains moong dhal, jaggery and milk it is a power packed sweet dish with protein, iron and calcium. The nuts, dry fruits  and saffron added in the payasam make it all the more rich and healthy. As India is a country of diversified cuisines, you have a lot of variants of this delicious paruppu payasam and each one is unique and exotic in its own way. For example, Kerala has its own style of paruppu payasam and Tamil nadu and Karnataka has its own exclusive versions. In some regions they use coconut milk instead of grated coconut and some other regions use palm sugar instead of jaggery.

   Let us see the method of preparing this dainty delight of paruppu payasam recipe within minutes with available lentils and condiments at home.

Paruppu payasam recipe is a classic delicacy from the South India and it is known for its authentic taste and rich flavor.

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how to make paruppu payasam recipe
Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients Required To Make Paruppu Payasam Recipe

Key Ingredients Required To Make Paruppu Payasam Recipe
 200 g Moong Dhal
 ¾ cup Jaggery
 1 cup Milk
 ½ cup Grated coconut
 2 tsp Ghee
Other Ingredients
 6 Nos Cardamom
 5 Nos Raisins
 6 Nos Cashew Nuts
 6 Nos Almonds
 5 Strand Saffron
 Nutmeg A Tiny But

How To Make Paruppu Payasam Recipe

Initial Arrangements :
1

Powder the cardamom: drop in the cardamoms with two teaspoons of sugar in a blender and make a fine powder out of it and keep it aside.

2

Make the nutmeg powder: place a small pan in the stove and just drop in a tiny piece of nutmeg to it with a few drops of ghee.

3

Roast it until its aroma comes out and switch the stove off. While it is still hot, just drop it inside a small mortar and pestle and crush it into a fine powder by adding a little sugar in it.

Roast The Lentil To Make Paruppu Payasam Recipe :
4

take a cup of moong dhal in a thick bottomed wok and keep the flame in medium mode. Roast it plain until the aroma comes and switch the stove off. Transfer it to a plate and let it cool for a while.

Cook The Dhal :
5

After a few minutes, transfer the roasted moong dhal to a vessel and rinse it in tap water once and pour in two cups of fresh water to it and place it in a pressure cooker with the lid on and keep the flame in high mode.

6

Let it pressure cook for three whistles at least so that you get a mushy consistency. After three or four whistles switch off the stove and let it cool.

Clean The Jaggery For Paruppu Payasam Recipe :
7

take ¾ th cup of jaggery in a vessel and pour some water to it and keep it in the stove in medium flame.

8

When it melts and when it is still dilute take it off from the stove and using a tea filter, just strain it in a vessel to get the impurities out of it. Keep the filtered jaggery water aside.

Make The Payasam :
9

Place the wok again in the stove and switch it on. when it is heated, add the cooked dhal to it while mashing it well before dropping in.

10

Pour in a little water to make it more squishy and stir well with a thick ladle.Let it cook for two to three minutes and after a while, just splash in a cup of coconut milk or ordinary milk while stirring continuously. Simmer the flame and let it boil for some time.

11

At this stage, pour over the filtered jaggery water and give it a good stir.

12

Alter the flame to medium mode and let the paruppupayasam come to a gentle boil.

13

After a while, toss over some freshly grated coconut along with a teaspoon of cardamom powder, while stirring continuously. After a few seconds just switch off the stove because you should not overboil it.

14

Roast the dry fruits: heat two tablespoons of ghee in a small pan and drop in the cashews and almonds into the pan.

15

let them get roasted in low flame while you tip in the raisins and when they pop up just toss over a few pinches of nutmeg powder to it.

Garnish With The Roasted Nuts :
16

Add in all the roasted nuts to the payasam and finally sprinkle a few strands of saffron and stir in. now the delicious aromatic paruppupayasam is ready.

17

Serve it either hot or cool according to your preference along with a South Indian special savoury like bhajji or pakora to tantalize your taste buds with a sizzling hot cup of filter coffee.

Some Tips And Tricks Required To Make Paruppu Payasam Recipe

  • Always cook the moong dhal in a mashy consistency because half the work is done if the dhal is cooked up well.
  • If you want the task to be less laborious you can add regular milk or tinned coconut milk. Either way it tastes good.
  • But as much as possible try making fresh coconut milk for a rich flavor and nourishment.
  • You have to add the jaggery water only when it is cooled in order to avoid curdling of the payasam.
  • Do not skip the filtering process of jaggery as it is always safe to do so.
  • Nutmeg has been added in the Indian delicacies since ages not only for added flavor but also for health reasons. So do add nutmeg in the paruppu Payasam recipe without fail and same is the case with saffron strands. Saffron has an umpteen number of health benefits and it occupies an important place in India’s culinary heritage and has been added since ancient times and therefore enjoy the delicacies with their authentic condiments.

Ingredients

Key Ingredients Required To Make Paruppu Payasam Recipe
 200 g Moong Dhal
 ¾ cup Jaggery
 1 cup Milk
 ½ cup Grated coconut
 2 tsp Ghee
Other Ingredients
 6 Nos Cardamom
 5 Nos Raisins
 6 Nos Cashew Nuts
 6 Nos Almonds
 5 Strand Saffron
 Nutmeg A Tiny But

Directions

Initial Arrangements :
1

Powder the cardamom: drop in the cardamoms with two teaspoons of sugar in a blender and make a fine powder out of it and keep it aside.

2

Make the nutmeg powder: place a small pan in the stove and just drop in a tiny piece of nutmeg to it with a few drops of ghee.

3

Roast it until its aroma comes out and switch the stove off. While it is still hot, just drop it inside a small mortar and pestle and crush it into a fine powder by adding a little sugar in it.

Roast The Lentil To Make Paruppu Payasam Recipe :
4

take a cup of moong dhal in a thick bottomed wok and keep the flame in medium mode. Roast it plain until the aroma comes and switch the stove off. Transfer it to a plate and let it cool for a while.

Cook The Dhal :
5

After a few minutes, transfer the roasted moong dhal to a vessel and rinse it in tap water once and pour in two cups of fresh water to it and place it in a pressure cooker with the lid on and keep the flame in high mode.

6

Let it pressure cook for three whistles at least so that you get a mushy consistency. After three or four whistles switch off the stove and let it cool.

Clean The Jaggery For Paruppu Payasam Recipe :
7

take ¾ th cup of jaggery in a vessel and pour some water to it and keep it in the stove in medium flame.

8

When it melts and when it is still dilute take it off from the stove and using a tea filter, just strain it in a vessel to get the impurities out of it. Keep the filtered jaggery water aside.

Make The Payasam :
9

Place the wok again in the stove and switch it on. when it is heated, add the cooked dhal to it while mashing it well before dropping in.

10

Pour in a little water to make it more squishy and stir well with a thick ladle.Let it cook for two to three minutes and after a while, just splash in a cup of coconut milk or ordinary milk while stirring continuously. Simmer the flame and let it boil for some time.

11

At this stage, pour over the filtered jaggery water and give it a good stir.

12

Alter the flame to medium mode and let the paruppupayasam come to a gentle boil.

13

After a while, toss over some freshly grated coconut along with a teaspoon of cardamom powder, while stirring continuously. After a few seconds just switch off the stove because you should not overboil it.

14

Roast the dry fruits: heat two tablespoons of ghee in a small pan and drop in the cashews and almonds into the pan.

15

let them get roasted in low flame while you tip in the raisins and when they pop up just toss over a few pinches of nutmeg powder to it.

Garnish With The Roasted Nuts :
16

Add in all the roasted nuts to the payasam and finally sprinkle a few strands of saffron and stir in. now the delicious aromatic paruppupayasam is ready.

17

Serve it either hot or cool according to your preference along with a South Indian special savoury like bhajji or pakora to tantalize your taste buds with a sizzling hot cup of filter coffee.

Paruppu Payasam Recipe

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