Pasi Paruppu Payasam, a South Indian classic, is a creamy, melt-in-the-mouth dessert that graces festive tables, especially during Onam and Sankranti. Made from protein-rich moong dal, simmered in velvety coconut milk and sweetened naturally with jaggery, this payasam is both wholesome and indulgent. Each spoonful carries the warmth of roasted dal, the gentle sweetness of jaggery, and the fragrance of cardamom, crowned with golden-fried cashews and raisins—a celebration in every bite.
What makes pasi paruppu payasam irresistible is its simplicity and the speed at which it comes together. Moong dal cooks quickly, making this an ideal last-minute feast dessert or a surprise treat for guests. Using coconut milk gives the payasam a rich, creamy texture and elevates its traditional flavor. This recipe is adaptable—you can serve it warm or chilled, and enhance it further with a hint of condensed milk or even a scoop of vanilla ice cream. Whether after a hearty meal or as a festive offering, this payasam is sure to delight everyone at your table.
Pasi Paruppu Payasam Recipe
Print RecipeIngredients
- ¾ cup moong dal
- 2¼ cup water
- 1 tsp ghee / clarified butter
- 1 cup jaggery / gud
- ¼ cup water
- 1 cup thin coconut milk
- 1 tbsp ghee / clarified butter
- 10 cashew / kaju , halves
- 2 tbsp raisins / kishmish
- 2 tbsp dry coconut / kopra , chopped
- ¼ tsp cardamom powder
- ¼ cup thick coconut milk
Instructions
Dry roast moong dal in a pressure cooker on low heat until aromatic.
Add water and a teaspoon of ghee, then pressure cook for three whistles or until the dal is soft.
In a separate pan, dissolve jaggery in water over low heat and filter to remove impurities.
Stir the cooked moong dal into the jaggery syrup, bringing it to a gentle boil for two minutes.
Mix in the thin coconut milk and simmer for another two minutes, taking care not to let it boil vigorously.
Heat ghee in a small pan and fry the cashews, raisins, and dry coconut until golden; pour over the payasam.
Sprinkle cardamom powder and swirl in the thick coconut milk.
Remove from heat, mix well, and serve either warm or chilled as desired.
Notes
Tips:
Ensure moong dal is tender but not mushy after pressure cooking; this preserves texture in the payasam., For a traditional taste, opt for freshly extracted coconut milk; full cream dairy milk also works if preferred., Avoid boiling once coconut milk is added, as it may split and affect the creaminess., Serve immediately for a warm, comforting dessert or chill and add a dollop of condensed milk for richer flavor.