Parupu Payasam

Indulge in the rich and comforting flavors of Parupu Payasam, a traditional South Indian dessert that blends the earthiness of roasted moong dal with the caramelized sweetness of jaggery and the creamy decadence of coconut milk. Perfect for festive occasions or as a soul-warming treat, this payasam is infused with aromatic cardamom and garnished with fried cashews, raisins, and grated coconut for a delectable texture in every bite. Carefully simmered to perfection, this lentil dessert achieves a luscious, velvety consistency that’s sure to impress. Serve it warm or at room temperature to savor the authentic taste of Indian cuisine. With its wholesome ingredients and straightforward preparation, Parupu Payasam is not only a feast for the palate but also a nutritious indulgence.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Rinse the moong dal thoroughly under running water. Drain the water and keep it aside.

Step 2

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.

Step 3

Add 500 ml of water to the roasted moong dal and cook on medium heat until the dal becomes soft and mushy, stirring occasionally.

Step 4

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.

Step 5

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.

Step 6

Add the thin coconut milk to the pan and bring to a gentle boil, stirring continuously.

Step 7

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.

Step 8

In a small pan, heat ghee on medium heat. Add cashew nuts and fry until golden brown. Remove and set aside.

Step 9

In the same ghee, add raisins and fry until they puff up. Remove and set aside.

Step 10

Add the fried cashew nuts, raisins, grated coconut, and cardamom powder to the payasam. Mix well and remove from heat.

Step 11

Serve the parupu payasam warm or at room temperature as a delightful dessert.

Nutrition Facts

Serving size	(1426.4g)

Amount per serving	% Daily Value*
Calories	1871.1

Total Fat 94.7g	0%
Saturated Fat 71.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 80mg	0%
Sodium 261.6mg	0%
Total Carbohydrate 239.7g	0%
Dietary Fiber 22.8g	0%
Total Sugars 163.2g
Protein 31.7g	0%

Vitamin D 0IU	0%
Calcium 532.7mg	0%
Iron 24.8mg	0%
Potassium 2836.5mg	0%

*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.

Source of Calories

Fat: 44.0%

Protein: 6.5%

Carbs: 49.5%