April 10, 2017 paruppu payasam

Paruppu Payasam | Indian semiya payasam in Tamilnadu cuisine

Paruppu Payasam is the sweet treat from Tamil Nadu cuisine treasure. This is a simple recipe to cook a perfect Paruppu Payasam, which is basically a dessert made of Moong dal.


  • 2 1/4 cup of Milk
  • 1/3 cup Pasi of paruppu/Moong dal
  • 1 1/2 -2 tbspKadalai paruppu/channa dal  (optional)
  • 3/4 cup Jaggery
  • 1/4 cup Grated coconut
  • 2 tsp Rice flour
  • 1/4 tsp Cardamom powder
  • 6-7 Cashew nuts

Paruppu Payasam Process

  1. Take some warm water then dissolve jaggery to remove any impurities.
  2. In a cooking pan heat a tsp of ghee and roast the cashew nuts.
  3. In the same pan add pasi paruppu and kadalai paruppu (if using) separately and roast until you get a nice aroma of roasted dal. Just after that add water to the daal. Drain that water.
  4. Grate the coconut and grind it and add little rice flour.But the mixture should not be very lumpy or dry.
  5. Now pressure cook the daal with water, keeping the coconut and rice flour mixture in a cup for 3-4 whistles.
  6. Once the pressure is completely out , open the cooker and mash the daal well.
  7. Now the 3 main ingredients, mashed daal, coconut and the fried cashew nuts are ready.
  8. Now add the all three items, along with cardamom powder to the jaggery and mix it well then in low flame cook until everything gets blended nicely.
  9. Take a heavy bottom pan and boil milk in medium flame until it reduces a little.
  10. Now simmer the heat and add the daal mixture into the milk, but be very careful with the temperature of the jaggery, that should be at room temperature.
  11.  After that add fried cashew nuts and boil this for 2-3 minutes.
  12. Remove from the heat , let it be cool then garnish with chopped cashew, you can add pista too.

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