Vegan Parupu Payasam
Indulge in the rich and creamy flavors of **Vegan Parupu Payasam**, a traditional South Indian dessert reimagined for plant-based diets. This wholesome recipe combines the earthy goodness of roasted moong dal (split mung beans) with the natural sweetness of jaggery, while creamy coconut milk creates a velvety texture. Aromatic cardamom elevates this dish, and the final touch of golden-fried cashews and plump raisins in fragrant coconut oil adds a delightful crunch and sweetness. Perfectly balanced with a hint of salt, this dairy-free payasam is both gluten-free and vegan, making it suitable for a variety of dietary needs. Whether served warm or chilled, this comforting dessert is a celebration-worthy treat for festive occasions or a satisfying end to any meal.
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Recipe Information
Ingredients
- 1 cup Moong dal (split mung beans)
- 3 cups Water
- 1 cup Thick coconut milk
- 2 cups Thin coconut milk
- 1 cup Grated jaggery
- 1 teaspoon Cardamom powder
- 2 tablespoons Cashew nuts
- 2 tablespoons Raisins
- 1 tablespoon Coconut oil
- 1 pinch Salt
Instructions
Rinse the moong dal thoroughly in cold water until the water runs clear. Drain and set aside.
In a heavy-bottomed pan, roast the moong dal on medium heat for about 5-7 minutes or until it turns golden brown and a nutty aroma emerges. Stir continuously to prevent burning.
Add 3 cups of water to the roasted moong dal and bring to a boil. Lower the heat, cover, and simmer for about 15-20 minutes until the dal is cooked thoroughly and turns soft.
In another pan, dissolve the grated jaggery in 1 cup of water over medium heat. Once the jaggery is fully melted, strain the syrup to remove any impurities and set aside.
To the cooked dal, add the thin coconut milk and bring to a gentle simmer. Cook for 5-10 minutes, stirring occasionally, until combined well.
Add the jaggery syrup to the dal and mix thoroughly. Let it simmer on low heat for another 5 minutes, allowing the flavors to meld together.
Stir in the thick coconut milk and cardamom powder, and let it heat for 2-3 minutes. Do not boil after adding the thick coconut milk, as it might curdle.
In a small pan, heat the coconut oil over medium heat. Add the cashew nuts and fry till they turn golden brown. Add the raisins and sauté until they puff up.
Immediately transfer the fried cashew nuts and raisins into the payasam and add a pinch of salt to balance the sweetness. Mix well.
Serve the Vegan Parupu Payasam warm or chilled as a delightful dessert.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 351 mg | 15% | |
| Total Carbohydrate | 419.0 g | 152% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 285.5 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 51.8 mg | 288% | |
| Potassium | 3925 mg | 84% | |
*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.
