Vegan Parupu Payasam

Indulge in the creamy, aromatic delight of Vegan Parupu Payasam, a South Indian-inspired dessert that’s as wholesome as it is decadent. This plant-based recipe uses roasted moong dal (split mung beans) for a nutty, protein-packed base, simmered in rich coconut milk for an irresistibly velvety texture. Sweetened with earthy jaggery and infused with the warm fragrance of cardamom, this payasam is a perfect blend of traditional flavors and modern, dairy-free appeal. Topped with golden-fried cashews and plump raisins sautéed in coconut oil, this comforting treat is a celebration of taste and texture in every spoonful. Ready in under an hour, it’s ideal for festive occasions or as a sweet ending to a cozy homemade meal. Serve it warm for ultimate comfort or chilled for a refreshing twist!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Rinse the moong dal thoroughly in cold water until the water runs clear. Drain and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Immediately transfer the fried cashew nuts and raisins into the payasam and add a pinch of salt to balance the sweetness. Mix well.

Step 10

Serve the Vegan Parupu Payasam warm or chilled as a delightful dessert.

Nutrition Facts

Serving size	(1952.7g)

Amount per serving	% Daily Value*
Calories	2610.5

Total Fat 89.9g	0%
Saturated Fat 71.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 451.0mg	0%
Total Carbohydrate 419.7g	0%
Dietary Fiber 39.9g	0%
Total Sugars 285.3g
Protein 58.3g	0%

Vitamin D 0IU	0%
Calcium 600.8mg	0%
Iron 51.7mg	0%
Potassium 3910.5mg	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: 29.7%

Protein: 8.6%

Carbs: 61.7%