Low Carb Parupu Payasam
Indulge guilt-free in the exquisite flavors of South India with this Low Carb Parupu Payasam—an aromatic dessert crafted with wholesome moong dal, creamy coconut milk, and a sugar-free sweetener like erythritol. Perfect for those on a low-carb or keto diet, this rich, velvety payasam is infused with fragrant cardamom and topped with golden-roasted cashew nuts and lightly toasted coconut flakes in ghee, adding layers of texture and flavor to every bite. With just 10 minutes of prep time and straightforward cooking steps, this healthier twist on the traditional parupu payasam delivers the comforting essence of Indian festivals while remaining versatile enough to enjoy warm or chilled. Perfect for special occasions or everyday indulgence, this recipe redefines dessert for the health-conscious foodie.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Moong Dal (split yellow lentils)
- 400 ml Coconut Milk
- 250 ml Water
- 50 grams Erythritol (or any other sugar-free sweetener)
- 1 teaspoon Cardamom Powder
- 1 tablespoon Ghee
- 10 grams Cashew Nuts
- 2 tablespoons Coconut Flakes
Instructions
Wash the moong dal thoroughly under running water until the water runs clear.
In a heavy-bottomed pan, dry roast the moong dal on medium heat until it emits a nutty aroma and turns light golden brown. This should take about 5-7 minutes. Stir continuously to avoid burning.
Add the water to the pan and bring it to a boil. Reduce heat to low, cover, and let it simmer until the dal is fully cooked and mushy. This should take about 10-12 minutes.
Once the dal is cooked, mash it lightly with the back of a spoon or a masher to ensure there are no lumps.
Stir in the coconut milk and add the erythritol. Mix well and let it simmer on low heat. Continue stirring to avoid the mixture from sticking to the bottom of the pan.
Add the cardamom powder and mix well. Allow the payasam to thicken; this should take about 5-7 minutes.
In a small pan, heat ghee over medium heat. Add the cashew nuts and sauté until they are golden brown. Add the coconut flakes and sauté for another 1 minute until they turn light brown.
Pour the roasted cashews and coconut flakes with the ghee over the prepared payasam and mix well.
Serve the low-carb parupu payasam warm or chilled as desired. Enjoy this traditional dessert with a modern twist!
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 29.4 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2366 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
