Soy-Free Parupu Payasam

Indulge in the rich, creamy flavors of this Soy-Free Parupu Payasam, a traditional South Indian dessert that’s perfect for festive celebrations or as a comforting treat. Made with wholesome moong dal, jaggery, and the luscious creaminess of coconut milk, this payasam is a dairy-free delight that bursts with aromatic cardamom and toasted ghee-fried cashews and raisins. This recipe seamlessly blends the earthy sweetness of jaggery with the nutty aroma of roasted dal, creating a dessert that’s both satisfying and nutritious. Ready in under an hour and free of soy, it’s an ideal choice for those with dietary restrictions or anyone craving a delectable spoonful of soulful, homemade Indian decadence.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Rinse the moong dal under running water until the water runs clear to remove any dirt or debris.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Crush the cardamom pods slightly to release their flavor and add them to the simmering payasam.

Step 7

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.

Step 8

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

Step 9

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.

Step 10

Garnish the payasam with fried cashew nuts and raisins before serving.

Step 11

Serve hot or warm as a dessert or festive offering.

Nutrition Facts

Serving size	(1525.4g)

Amount per serving	% Daily Value*
Calories	1874.5

Total Fat 93.2g	0%
Saturated Fat 69.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 80mg	0%
Sodium 237.5mg	0%
Total Carbohydrate 242.2g	0%
Dietary Fiber 21.8g	0%
Total Sugars 164.5g
Protein 32.1g	0%

Vitamin D 0IU	0%
Calcium 354.5mg	0%
Iron 23.9mg	0%
Potassium 2295.0mg	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: 43.3%

Protein: 6.6%

Carbs: 50.0%