Nut-Free Parupu Payasam
Indulge in the comforting sweetness of Nut-Free Parupu Payasam, a traditional South Indian dessert that is as wholesome as it is delicious. Made with protein-rich moong dal, earthy jaggery, and creamy coconut milk, this recipe skips nuts while retaining all the flavor of the classic dish, making it perfect for those with nut allergies. The lentils are dry-roasted to bring out a rich, nutty aroma before being simmered to perfection with jaggery and aromatic cardamom. A hint of saffron elevates the dish, while ghee-toasted raisins add bursts of sweetness in every bite. Quick to prepare and naturally gluten-free, this luscious payasam is a delightful addition to festive spreads or a comforting treat to enjoy at home. Serve it warm or at room temperature and savor the authentic flavors of South Indian cuisine. Perfect for searches on "nut-free Indian desserts," "easy payasam recipes," and "moong dal sweets."
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Recipe Information
Ingredients
- 1 cup Moong Dal (Yellow Lentils)
- 1 cup Jaggery
- 2 cups Coconut Milk
- 2 tablespoons Ghee (Clarified Butter)
- 4 pods Cardamom Pods
- 1 pinch Saffron Strands
- 2 tablespoons Raisins
- 2 cups Water
Instructions
Wash the moong dal thoroughly in water until the water runs clear. Drain the excess water.
In a heavy-bottomed pan, dry roast the moong dal on low heat until it turns golden brown and releases a nutty aroma. This should take about 5-7 minutes.
Add 2 cups of water to the roasted moong dal. Cover and cook on medium heat until the dal becomes soft and mushy. You can also pressure cook the dal for faster cooking.
While the dal is cooking, crush the cardamom pods to a fine powder using a mortar and pestle. Set aside.
Once the dal is cooked, add the jaggery to the dal mixture and stir continuously until the jaggery dissolves completely. Make sure the flame is on low to prevent the mixture from sticking to the bottom.
Pour in the coconut milk and allow the mixture to simmer for 5-7 minutes, stirring occasionally.
In a small pan, heat the ghee and add the raisins. Sauté the raisins until they puff up. Remove from heat and add them to the payasam.
Add the crushed cardamom and a pinch of saffron strands to the payasam. Stir well to combine.
Let the payasam cook on low heat for another 5 minutes, allowing all the flavors to meld together.
Remove from heat and serve warm or at room temperature. Enjoy your delicious nut-free Parupu Payasam!
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 435.5 g | 158% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 308.1 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 687 mg | 53% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4471 mg | 95% | |
*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.
