Paruppu Payasam (Moong Dal Kheer)

  • on 13 August 2020
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This paruppu payasam is one of the easiest payasam recipes you’ll ever make! This creamy, delicious payasam is made on festivals and also served at temples as a prasad.

Payasam is the South Indian term for kheer (milk-based pudding-like dessert). Paruppu means lentils (we are using moong dal – yellow lentils). So it is also called moong dal kheer.

Paruppu payasam in a black bowl with garnish of fried cashew and raisin

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❤️Why I Love This Recipe

  • It is healthy sweet compared to other sugar-based desserts. Here jaggery is used for sweetness.
  • It is a nutritious and high protein dessert.
  • Plus, there no refined sugar in it, it is perfect for kids, toddlers
  • It is very light on stomach and easy to digest
  • It gets ready in 20 minutes only.
  • It is quick to make because this moong dal kheer is made in the pressure cooker. Yes, you can use your instant pot.

Because coconut milk is used in this paruppu payasam and coconut being auspicious, it is offered to the god at the temples and during festivals like Varalakshmi pooja, Pongal, Onam, Vinayaka Chavithi, etc.

🧾Ingredients

Here is the pic of ingredients used in making this creamy paruppu payasam (moong dal kheer). You’ll need total 8 ingredients (4 being main and 2 are for flavoring, 2 are for garnishing)

Ingredients used in paruppu payasam includes moong dal, ghee, coconut milk, cashews, raisins, saffron, cardamom

Ingredient Notes

Moong dal: I have used just this one. But you can use half moong dal and half chana dal as well. If using chana dal, cooking time will be increased.

Jaggery: Depending on the color of the jaggery, your payasam looks dark or light colored. You can use a block of jaggery (grated) or powdered jaggery.

Ghee: It imparts a nice flavor and aroma. So do not reduce its amount.

Coconut milk: Highly recommended to use regular coconut milk (Not light version). It gives beautiful flavor to the payasam and makes it creamy. You can use regular milk, but the flavor and taste will be different.

Cashews, raisins: You can add slivered almonds or coconut slices as well.

🍳Step By Step Photo Instructions 

1) Take jaggery in a bowl and add hot water.

2) Let the jaggery melt down completely and keep it aside.

3) Heat the ghee in a pressure cooker on medium-low heat. Once hot add raisins.

4) Within a few seconds, they will puff up. Drain the excess ghee and remove it to a plate.

5) In the same ghee, add cashews and fry till golden brown. 

6) Similarly, remove it to the same plate.

Collage of 6 images showing jaggery in a bowl, added water, raisins in ghee, puff up, cashews in ghee, fried nuts in a plate

7) In the remaining ghee, add dal.

8) Roast the dal with stirring constantly till it gets a nice golden brown color and it becomes aromatic. It takes around 3-4 minutes.

9) Now add 1 ¼ cup coconut milk and mix.

10) Cover the cooker with lid, put the weight on and cook on medium for 2 whistles. Let the pressure go down by itself and open the lid.

11) As you stir cooked dal, it will get semi-mushy (but not completely paste-like).

12) Now add jaggery water. (if your jaggery has impurities then strain and then add.)

Collage of 6 images showing moong dal in ghee, roasted dal, added coconut milk, cooked dal, mashed dal, added jaggery

13) Turn the heat back on medium-low and bring it to a simmer.

14) Add cardamom and saffron.

15) Also, add remaining ½ cup of coconut milk and as soon as it starts boiling turn off the stove.

16) Now add fried cashews, raisins. Mix well and serve.

Collage of 4 images showing simmering payasam, added cardamom, saffron, coconut milk, garnished with fried nuts, raisins

FAQs

How to make in instant pot?

Follow the same instructions in your instant pot. Cook on manual for 3 minutes only.

Can I use homemade fresh coconut milk?

Yes, that is the best if you can. I would use thin coconut milk (2nd or 3rd extract) while pressure cooking and add thick (1st extract) at the end after pressure cooking. 

Moong dal kheer taken from a bowl using a spoon ready to eat

Check Out Other Payasam Recipes

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📋 Recipe Card

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

Paruppu Payasam (Moong Dal Kheer)

Tried this recipe? Leave a comment and/or give ★ ratings

This paruppu payasam is one of the easiest payasam recipes you’ll ever make! This creamy, delicious payasam gets ready in 20 minutes only.

Course: Dessert

Cuisine: South Indian

Calories: 540kcal

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

US measuring cups are used (1 cup = 240 ml) See details

Instructions 

  • Take jaggery in a bowl and add hot water. Let the jaggery melt down completely and keep it aside.

  • Heat the ghee in a pressure cooker on medium-low heat. Once hot add raisins. Within a few seconds, they will puff up. Drain the excess ghee and remove it to a plate.

  • In the same ghee, add cashews and fry till golden brown. Similarly, remove it to the same plate.

  • In the remaining ghee, add dal. Roast the dal with stirring constantly till it gets a nice golden brown color and it becomes aromatic. It takes around 3-4 minutes.

  • Now add 1 ¼ cup coconut milk and mix.

  • Cover the cooker with lid, put the weight on and cook on medium for 2 whistles. Let the pressure go down by itself and open the lid. As you stir cooked dal, it will get semi-mushy (but not completely paste-like).

  • Now add jaggery water. (if your jaggery has impurities then strain and then add.)

  • Turn the heat back on medium-low and bring it to a simmer.

  • Add cardamom, saffron and remaining ½ cup of coconut milk. As soon as it starts boiling turn off the stove.

  • Now add fried cashews, raisins. Mix well and serve.

Notes

  • To make paruppu payasam in instant pot, please follow the same method. Just cook on manual (high pressure) for 3 minutes only.
  • If using fresh homemade coconut milk then use 1 ¼ cups of thin coconut milk (2nd or 3rd extract) while pressure cooking and add ¼ cup of thick (1st extract) at the end after pressure cooking.

Nutrition

Calories: 540kcal | Carbohydrates: 54g | Protein: 9g | Fat: 34g | Saturated Fat: 27g | Cholesterol: 13mg | Sodium: 28mg | Potassium: 331mg | Fiber: 2g | Sugar: 34g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 6mg

*Nutrition information is a rough estimate for 1 serving




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