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Paruppu Payasam Recipe

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

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

how 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
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.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 200
% Daily Value *
Total Fat 1g2%
Total Carbohydrate 40g14%
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.