This paruppu payasam is one of the easiest payasam recipes you’ll ever make! This creamy, delicious payasam is made on festivals and also served at temples as a prasad.
Payasam is the South Indian term for kheer (milk-based pudding-like dessert). Paruppu means lentils (we are using moong dal - yellow lentils). So it is also called moong dal kheer.
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❤️Why I Love This Recipe
- It is healthy sweet compared to other sugar-based desserts. Here jaggery is used for sweetness.
- It is a nutritious and high protein dessert.
- Plus, there no refined sugar in it, it is perfect for kids, toddlers.
- It is very light on stomach and easy to digest.
- It gets ready in 20 minutes only.
- It is quick to make because this moong dal kheer is made in the pressure cooker. Yes, you can use your instant pot.
Because coconut milk is used in this paruppu payasam and coconut being auspicious, it is offered to the god at the temples and during festivals like Varalakshmi pooja, Pongal, Onam, Vinayaka Chavithi, etc.
🧾Ingredients
Here is the pic of ingredients used in making this creamy paruppu payasam (moong dal kheer). You’ll need total 8 ingredients (4 being main and 2 are for flavoring, 2 are for garnishing)
Ingredient Notes
Moong dal: I have used just this one. But you can use half moong dal and half chana dal as well. If using chana dal, cooking time will be increased.
Jaggery: Depending on the color of the jaggery, your payasam looks dark or light colored. You can use a block of jaggery (grated) or powdered jaggery.
Ghee: It imparts a nice flavor and aroma. So do not reduce its amount.
Coconut milk: Highly recommended to use regular coconut milk (Not light version). It gives beautiful flavor to the payasam and makes it creamy. You can use regular milk, but the flavor and taste will be different.
Cashews, raisins: You can add slivered almonds or coconut slices as well.
🍳Step By Step Photo Instructions
1) Take jaggery in a bowl and add hot water.
2) Let the jaggery melt down completely and keep it aside.
3) Heat the ghee in a pressure cooker on medium-low heat. Once hot add raisins.
4) Within a few seconds, they will puff up. Drain the excess ghee and remove it to a plate.
5) In the same ghee, add cashews and fry till golden brown.
6) Similarly, remove it to the same plate.
7) In the remaining ghee, add dal.
8) Roast the dal with stirring constantly till it gets a nice golden brown color and it becomes aromatic. It takes around 3-4 minutes.
9) Now add 1 ¼ cup coconut milk and mix.
10) Cover the cooker with lid, put the weight on and cook on medium for 2 whistles. Let the pressure go down by itself and open the lid.
11) As you stir cooked dal, it will get semi-mushy (but not completely paste-like).
12) Now add jaggery water. (if your jaggery has impurities then strain and then add.)
13) Turn the heat back on medium-low and bring it to a simmer.
14) Add cardamom and saffron.
15) Also, add remaining ½ cup of coconut milk and as soon as it starts boiling turn off the stove.
16) Now add fried cashews, raisins. Mix well and serve.
FAQs
Follow the same instructions in your instant pot. Cook on manual for 3 minutes only.
Yes, that is the best if you can. I would use thin coconut milk (2nd or 3rd extract) while pressure cooking and add thick (1st extract) at the end after pressure cooking.
Check Out Other Payasam Recipes
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📋 Recipe Card
Paruppu Payasam (Moong Dal Kheer)
Ingredients
- 1 tablespoon Ghee (Clarified butter)
- 5-6 Cashew nuts broken
- 8-10 Raisins
- ½ cup Yellow moong dal (split and skinless) (Pasi paruppu or Pesara pappu)
- 1 (13.5 oz) can Coconut milk *See notes if using fresh homemade one
- ½ cup Jaggery (Gur)
- ⅓ cup Water
- 6 strands Saffron lightly crushed
- ¼ teaspoon Green cardamom seeds powder
Instructions
- Take jaggery in a bowl and add hot water. Let the jaggery melt down completely and keep it aside.
- Heat the ghee in a pressure cooker on medium-low heat. Once hot add raisins. Within a few seconds, they will puff up. Drain the excess ghee and remove it to a plate.
- In the same ghee, add cashews and fry till golden brown. Similarly, remove it to the same plate.
- In the remaining ghee, add dal. Roast the dal with stirring constantly till it gets a nice golden brown color and it becomes aromatic. It takes around 3-4 minutes.
- Now add 1 ¼ cup coconut milk and mix.
- Cover the cooker with lid, put the weight on and cook on medium for 2 whistles. Let the pressure go down by itself and open the lid. As you stir cooked dal, it will get semi-mushy (but not completely paste-like).
- Now add jaggery water. (if your jaggery has impurities then strain and then add.)
- Turn the heat back on medium-low and bring it to a simmer.
- Add cardamom, saffron and remaining ½ cup of coconut milk. As soon as it starts boiling turn off the stove.
- Now add fried cashews, raisins. Mix well and serve.
Notes
- To make paruppu payasam in instant pot, please follow the same method. Just cook on manual (high pressure) for 3 minutes only.
- If using fresh homemade coconut milk then use 1 ¼ cups of thin coconut milk (2nd or 3rd extract) while pressure cooking and add ¼ cup of thick (1st extract) at the end after pressure cooking.
Nilesh
Nice recipe. I like moong dal. Specially fried one. Did you ever tried moong dal pakora or vada? My Mother makes these pakoras many times. And these are one of my favorite pakoras. But it needs soaking and grinding dal apart from regular pakora stuff; so she doesn't make these often. I also tried vada once in travelling. It was good. they added cabbage and little bit veggies in mixture. Anyway thanks for the recipe.
Kanan
yes I do make dal vada using chilka moong dal and serve with sliced onions, lemon wedges and fried green chili.
I do not add vegetables in it. But I like the idea of adding them in.
Nilesh
nice to know you liked the idea. 😀 🙂