Moong Dal Payasam Recipe with step by step pictures. Pasi paruppu payasam is made with roasted moong dal cooked in a jaggery syrup and finished with coconut milk and dried fruits.
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Moong Dal Payasam
Paruppu Payasam / Moong Dal Payasam is a rich and traditional South Indian dessert flavoured with moong dal, coconut, and appropriately sweetened with jaggery. Its ideal for any special occasion. Kerala cuisine takes great pride in its iconic dessert, payasam, which was once served in royal palaces.
Pasi paruppu /Mung beans are known as Moong Dal in India. Mung beans are also known as green gramme or moong. In Indian cooking, both whole and split lentils are used. Mung bean husks are green in colour. When the husks are removed, the beans become yellow.
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Ingredients for Pasi Paruppu Payasam
Yellow Moong Dal / Pasi Paruppu :
While moong dal melts away in the pot, mung beans retain their shape even when cooked to softness, making them ideal for saucy curries with vegetables or other larger legumes. They also have a more vegetal and beany flavour than buttery moong dal.
Jaggery :
Its a healthier natural alternative to refined sugar that tastes just as good. Though it has an earthy flavour, you won’t notice it in the cake. Depending on its composition, jaggery can taste like fresh cane juice, maple syrup, caramel, or molasses. The unrefined natural sweetener is available in a variety of colours, including light amber, golden brown, and dark brown. Jaggery is known by many different names, including gur in Urdu, gud in Hindi, and vellam in Tamil.
Coconut Milk :
Coconut milk is extremely versatile, and it can be used in both sweet and savoury dishes. Chongchitnant explains that in largely dairy-free Thai cuisine, its used to add creaminess and fat to a wide range of dishes, from sauces and dressings to curries and stews to puddings and dessert soups.
Moong Dal Payasam Recipe | Pasi Paruppu Payasam Recipe
Moong Dal Payasam Recipe with step by step pictures. Pasi paruppu payasam is made with roasted moong dal cooked in a jaggery syrup and finished with coconut milk and dried fruits.
Ingredients
Instructions
Video
Nutrition Facts
Moong Dal Payasam Recipe | Pasi Paruppu Payasam Recipe
Amount Per Serving (1 servings)
Calories 334
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 13mg4%
Sodium 11mg0%
Potassium 40mg1%
Carbohydrates 56g19%
Fiber 4g17%
Sugar 35g39%
Protein 10g20%
Vitamin A 67IU1%
Vitamin C 0.2mg0%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Moong Dal Payasam Recipe with step by step pictures
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| Take all your ingredients |
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| Heat half of the ghee |
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| add cashews and raisins |
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| fry till light golden |
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| remove it to a plate |
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| add moong dal in the remaining ghee |
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| and roast it |
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| till light golden |
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| add coconut milk (thin extract) |
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| and mix well |
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| add crushed cardamom |
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| bring it to a boil |
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| cover and simmer |
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| until dal is cooked |
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| now add in grated jaggery |
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| and mix well |
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| now let it cook for few more mins |
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| switch off the flame(IMP) and add in thick coconut milk |
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| and mix well |
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| add fried cashews and raisins |
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| and a tblspn of ghee |
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| and mix well |
Frequently Asked Questions
Is kheer and payasam same?
Kheer is known as payasam or payasa in southern India, which means milk. The difference between kheer and payasam is that payasam is typically made with jaggery and has a thinner consistency.
How is payasam served?
For centuries, payasam was served on a banana leaf as a side dish rather than at the end of a meal. Its still served just before the final course of curd in many homes.
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