Easy and delicious Paruppu Payasam, Moong Dal Kheer – a vegan sweet recipe that is perfect for festivals, Pooja or as any day dessert! Made with jaggery and coconut milk, it is healthy too.
Paruppu Payasam is one of my most favorite payasams recipes from South India. It is just as quick as Semiya Payasam but is all natural and made at home. There are so many varieties of Payasam or Kheer recipes – Apple Kheer, Gasagasa Kheer, Nungu Payasam, Badam Kheer and so on. This Paruppu Payasam uses Moong Dal and it is so thick, delicious and super simple to make.
There are multiple versions to make Pasi Paruppu Payasam and as is with many common recipes, there is no one right or wrong way. Also, almost every household has their own recipe. This version is something my mom prepares and believe me, it is quite different from how my mother-in-law makes. The core ingredients remain the same – Moong Dal, Jaggery and Cardamom Powder. Multiple alterations are possible – with milk, coconut milk, grated coconut, coconut pieces and so on.
I have made this Paruppu Payasam vegan, I used coconut milk to make this creamy. Apart from that, I also love adding roasted coconut pieces. The key to getting right color of Paruppu Payasam is to use the right kind of jaggery. I usually make this as a simple dessert for a complete meal on weekends and it is perfect for festivals as well as for any celebrations at home. It is easy to make this in bulk and it tastes amazing both cold and warm. I made it for Ganesh Chaturthi yesterday 🙂
How to make Paruppu Payasam | Moong Dal Kheer –
Detailed step-wise picture recipe of making Paruppu Payasam | Moong Dal Kheer –
1. Heat Ghee in a pan and fry cashews/raisins until golden, set them aside.
2. If using coconut pieces, fry them in the remaining ghee until golden and set them aside.
3. In the remaining ghee, fry the moong dal until it is nutty and fragrant, color slightly changed to golden.
4. Add water enough to immerse the dal and pressure cook it for 2-3 whistles.
5. Once the pressure drops, open the lid and roughly mash the cooked dal.
6. Meanwhile, make jaggery syrup by adding jaggery to a pan and sprinkle some water just to cover the jaggery.
7. When the jaggery begins to foam a lot and coats the back of the spoon, making a sticky mixture – remove from heat. Filter it to remove any sediments.
8. Add the jaggery syrup to the cooked dal and let it boil on low flame for 5-7 mins.
8. Add cardamom powder.
9. Add thick coconut milk and mix it well.
10. Let it come to a single boil and switch off the heat. Add roasted cashews, raisins and coconut pieces.
11. Serve hot, warm or cold.
Adjust the amount of jaggery as per sweet preference.
Instead of coconut milk, regular milk can be used.
Instead of coconut pieces, add grated coconut while adding the milk.
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