Low Carb Parupu Payasam
Indulge in the timeless flavors of South Indian cuisine with a modern twist through this Low Carb Parupu Payasam! A deliciously creamy and aromatic dessert, this keto-friendly treat swaps traditional sweeteners for erythritol, making it perfect for those watching their carb intake. Moong dal is dry-roasted to enhance its nutty flavor, then simmered to perfection with rich coconut milk, a hint of cardamom, and your choice of sugar-free sweetener. The luscious payasam is elevated with a finishing touch of golden-brown cashews and toasted coconut flakes sautéed in ghee, adding layers of texture and taste. Whether served warm or chilled, this low-carb version of a beloved Indian classic offers all the comforting goodness of traditional payasam without the guilt. Perfect for festive occasions or as a delightful after-meal treat!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 150 grams Moong Dal (split yellow lentils)
- 400 ml Coconut Milk
- 250 ml Water
- 50 grams Erythritol (or any other sugar-free sweetener)
- 1 teaspoon Cardamom Powder
- 1 tablespoon Ghee
- 10 grams Cashew Nuts
- 2 tablespoons Coconut Flakes
Directions
Step 1
Wash the moong dal thoroughly under running water until the water runs clear.
Step 2
In a heavy-bottomed pan, dry roast the moong dal on medium heat until it emits a nutty aroma and turns light golden brown. This should take about 5-7 minutes. Stir continuously to avoid burning.
Step 3
Add the water to the pan and bring it to a boil. Reduce heat to low, cover, and let it simmer until the dal is fully cooked and mushy. This should take about 10-12 minutes.
Step 4
Once the dal is cooked, mash it lightly with the back of a spoon or a masher to ensure there are no lumps.
Step 5
Stir in the coconut milk and add the erythritol. Mix well and let it simmer on low heat. Continue stirring to avoid the mixture from sticking to the bottom of the pan.
Step 6
Add the cardamom powder and mix well. Allow the payasam to thicken; this should take about 5-7 minutes.
Step 7
In a small pan, heat ghee over medium heat. Add the cashew nuts and sauté until they are golden brown. Add the coconut flakes and sauté for another 1 minute until they turn light brown.
Step 8
Pour the roasted cashews and coconut flakes with the ghee over the prepared payasam and mix well.
Step 9
Serve the low-carb parupu payasam warm or chilled as desired. Enjoy this traditional dessert with a modern twist!
Nutrition Facts
| Serving size | (891.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 939.4 |
| Total Fat 28.3g | 0% |
| Saturated Fat 16.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 40mg | 0% |
| Sodium 163.2mg | 0% |
| Total Carbohydrate 183.1g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 29.4g | |
| Protein 39.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 166.2mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 2366.0mg | 0% |
Source of Calories