Paruppu Payasam (Moong Dal Payasam)
Paruppu Payasam, also known as Moong Dal Payasam, is a classic South Indian dessert that holds a special place in festive celebrations and family gatherings. Made from moong dal (paasi paruppu), jaggery, and coconut milk, this sweet dish is creamy, rich, and aromatic. Its simplicity and wholesome ingredients make it a favourite across generations, combining nutrition with indulgence. Whether you are preparing it for Onam, Pongal, Vishu, or any special occasion, Paruppu Payasam is a comforting dessert that everyone loves.
Ingredients That Make Paruppu Payasam Special
The magic of Paruppu Payasam lies in its carefully balanced ingredients. Moong dal provides a soft, creamy texture when cooked, forming the base of the dessert. Jaggery, instead of sugar, gives a deep, caramel-like sweetness along with a unique earthy flavour. Coconut milk adds richness and a silky consistency, while cardamom powder brings in the signature aroma that makes this payasam irresistible. Finally, add ghee-fried cashews and raisins to enhance the taste and presentation, giving a crunchy and sweet contrast to the smooth payasam.
Simple Cooking Method
Cooking Paruppu Payasam is straightforward but requires attention to detail for the best results. First, dry-roast the moong dal to enhance its aroma, then cook it with water until it becomes soft and mushy. Next, you add jaggery syrup, followed by thin coconut milk, and gently boil it to blend the flavours. Finally, you add thick coconut milk and carefully mix it without boiling to ensure a creamy texture. Tempering with ghee, cashews, and raisins adds the final touch. With these simple steps, even beginners can prepare a dessert that tastes like it came straight from a South Indian kitchen.
Pairing with Other Traditional Desserts
Enjoy Paruppu Payasam as a standalone dessert, but it can also be part of a traditional South Indian feast. It pairs beautifully with rice-based dishes, idlis, and dosas, and you can serve it alongside other sweet treats like Ada Pradaman, a similar Kerala dessert made with rice flakes, jaggery, and coconut milk. Ada Pradaman adds variety and a slightly different texture, giving your festive spread a perfect balance of flavours.
Paruppu Payasam is more than just a dessert. It celebrates South Indian culinary tradition. Simple ingredients come together to create a sweet, creamy, and aromatic dish. It is easy to prepare and rich in taste. This wholesome dessert is loved across generations and is a staple at festive occasions.
Paruppu Payasam (Moong Dal Payasam)
Ingredients
- ½ cup 100g Moong dal (paasi paruppu)
- 1 cup 150g Jaggery (powdered or grated) (adjust sweetness)
- 1 ½ cups Water for cooking dal
- ¼ cup Water for melting the jaggery
- ¾ cup to 1cup Thin coconut milk adjust based on the consistency
- ½ cup Thick coconut milk
- ½ tsp Cardamom powder
- ⅛ tsp Dry ginger powder optional
Tempering
- 2-3 tbsp Ghee
- 1 tbsp sliced coconut pieces optional
- 8-10 Cashew nuts broken
- 1 ½ tbsp Raisins
Instructions
Roast & cook the dal
- Dry-roast moong dal on low flame until aromatic and lightly golden.½ cup 100g Moong dal (paasi paruppu)
- Wash and pressure cook with 1 ½ cups water for 3 whistles. Mash little.1 ½ cups Water
Prepare jaggery syrup
- Heat jaggery with ¼ cup water until dissolved.1 cup 150g Jaggery (powdered or grated) (adjust sweetness), 1/4 cup Water
- Strain to remove impurities.
Combine dal & jaggery
- Add jaggery syrup to cooked dal.
- Simmer until slightly thickened, stirring well in between.
- Add cardamom powder and dry ginger powder.½ tsp Cardamom powder, 1/8 tsp Dry ginger powder
Add coconut milk
- Pour in the thin coconut milk, mixing continuously.¾ cup to 1cup Thin coconut milk
- Boil on medium flame for 5 minutes until raw smell disappears.
- Lower the flame and add the thick coconut milk
- Add the thick coconut milk and mix gently.½ cup Thick coconut milk
- Do not boil after this step.
Tempering
- Heat ghee, fry the coconut pieces until golden brown.2-3 tbsp Ghee, 1 tbsp sliced coconut pieces
- Add the cashews till golden, add raisins till puffed.8-10 Cashew nuts, 1 ½ tbsp Raisins
- Pour over the payasam and mix.
- Payasam thickens as it cools.
- Add a little warm thin coconut milk or milk if needed.
Notes
Frequently Asked Questions
Moong dal (paasi paruppu) is best because it cooks soft and gives a creamy texture.
Yes, but jaggery gives the traditional flavour and colour; sugar will change the taste.
Boiling thick coconut milk can cause it to curdle and lose its rich flavour.
Add a little warm thin coconut milk or hot milk and mix well.
Yes, it can be made a few hours ahead and gently reheated without boiling.
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