Soy-Free Parupu Payasam
Indulge in the creamy decadence of Soy-Free Parupu Payasam, a traditional South Indian dessert that beautifully combines simplicity with rich flavors. Made with roasted moong dal, naturally sweet jaggery, and the velvety richness of both thick and thin coconut milk, this soy-free recipe is perfect for those with dietary restrictions or searching for wholesome alternatives. Enhanced with fragrant cardamom and garnished with golden-fried cashews and raisins, this payasam is a treat for the senses. Whether served warm during celebrations or enjoyed as a comforting dessert, Soy-Free Parupu Payasam is a heartwarming dish that reflects the essence of Indian culinary tradition. Ready in under an hour, this gluten-free pudding makes for a perfect festive offering or anytime indulgence.
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Recipe Information
Ingredients
- 100 grams Moong dal (yellow split gram)
- 200 ml Thick coconut milk
- 500 ml Thin coconut milk
- 150 grams Jaggery, grated
- 4 pieces Cardamom pods
- 10 pieces Cashew nuts
- 1 tablespoon Raisins
- 2 tablespoons Ghee
- 500 ml Water
Instructions
Rinse the moong dal under running water until the water runs clear to remove any dirt or debris.
In a heavy-bottomed pan, dry roast the moong dal over medium heat for 5-6 minutes, stirring continuously until it turns lightly golden and aromatic.
Add the water to the roasted moong dal and bring it to a boil. Once boiling, reduce the heat to a simmer and cook until the dal is soft and fully cooked, about 15-20 minutes.
While the dal is cooking, dissolve the grated jaggery in a small saucepan with a little water and heat it until it melts completely. Strain the jaggery syrup using a fine sieve to remove any impurities.
Once the dal is cooked, add the thin coconut milk and the jaggery syrup to the dal. Stir well and let it simmer for about 5-7 minutes.
Crush the cardamom pods slightly to release their flavor and add them to the simmering payasam.
In a separate small pan, heat ghee over low heat. Once hot, add cashew nuts and fry until they are golden brown. Remove them and set aside.
In the same ghee, fry the raisins until they puff up. Remove and set aside.
Add the thick coconut milk to the dal mixture and stir well. Cook the payasam for an additional 3-5 minutes without boiling to prevent the coconut milk from curdling.
Garnish the payasam with fried cashew nuts and raisins before serving.
Serve hot or warm as a dessert or festive offering.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 242.2 g | 88% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 164.5 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2295 mg | 49% | |
*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.
