Parupu Payasam
Indulge in the rich, traditional flavors of South India with **Parupu Payasam**, a decadent moong dal dessert that's perfect for festive occasions or a comforting treat. This luscious sweet dish combines the wholesome goodness of roasted yellow split gram, the natural sweetness of jaggery, and the creamy richness of coconut milk, enhanced by the delicate aroma of cardamom. Garnished with golden-fried cashews, plump raisins, and fresh grated coconut, this payasam is a celebration of texture and taste. With every spoonful, you'll savor its velvety smoothness and the subtle nutty flavor imparted by the roasted dal. Ready in under an hour, this warm, soul-satisfying dessert is both nourishing and utterly irresistible. Perfect as a concluding note to any festive meal, **Parupu Payasam** is a must-try for lovers of authentic Indian sweets.
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Recipe Information
Ingredients
- 100 g Moong Dal (Yellow Split Gram)
- 150 g Jaggery
- 200 ml Thick Coconut Milk
- 400 ml Thin Coconut Milk
- 2 tbsp Ghee
- 2 tbsp Grated Coconut
- 10 pieces Cashew Nuts
- 10 pieces Raisins
- 1 tsp Cardamom Powder
- 500 ml Water
Instructions
Rinse the moong dal thoroughly under running water. Drain the water and keep it aside.
In a heavy-bottomed pan, dry roast the moong dal on medium heat until it emits a nutty aroma and turns golden brown. Be careful not to burn it.
Add 500 ml of water to the roasted moong dal and cook on medium heat until the dal becomes soft and mushy, stirring occasionally.
While the dal is cooking, in another pan, dissolve the jaggery in 100 ml of warm water. Heat gently until completely dissolved, then strain to remove impurities.
Once the dal is cooked, add the strained jaggery syrup to the dal. Mix well and allow it to simmer for 5 minutes, ensuring the mixture thickens slightly.
Add the thin coconut milk to the pan and bring to a gentle boil, stirring continuously.
Once it starts boiling, lower the heat and add the thick coconut milk. Stir well and cook on low heat for 5 minutes. Avoid boiling after adding thick coconut milk as it can curdle.
In a small pan, heat ghee on medium heat. Add cashew nuts and fry until golden brown. Remove and set aside.
In the same ghee, add raisins and fry until they puff up. Remove and set aside.
Add the fried cashew nuts, raisins, grated coconut, and cardamom powder to the payasam. Mix well and remove from heat.
Serve the parupu payasam warm or at room temperature as a delightful dessert.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 239.7 g | 87% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 163.2 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 2836 mg | 60% | |
*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.
