Paruppu Payasam Recipe (South Indian Lentil Kheer) – Easy Tamil New Year Dessert
Paruppu payasam is a traditional South Indian dessert made with lentils, jaggery, and coconut milk. This creamy, naturally sweetened payasam is especially popular during Tamil New Year (Puthandu) and other festive occasions.
Servings 4
Calories 434kcal
Ingredients
- 1/2 cup Moong dal split yellow lentils
- 3/4 to 1 cup Jaggery adjust to taste
- 1 cup Coconut milk thick or first milk
- 2 cups Water
- 2 Cardamom pods
- 2 tbsp Cashews
- 1 tbsp Raisins
- 1 tbsp Ghee or coconut oil for vegan
Instructions
- Roast & Cook Moong Dal: Dry roast the moong dal on low heat until aromatic and lightly golden. Wash it a couple of times, then pressure cook with cardamon pods with 3 cups of water for 3-4 whistles until soft and mushy.
- Prepare Jaggery Syrup: While the dal cooks, melt the jaggery in a pan with a little water. Strain it to remove impurities.
- Combine: Mash the cooked dal well. Add the strained jaggery syrup to the dal and cook on low heat for 5-7 minutes until they blend well.
- Add Coconut Milk: Turn the heat to very low flame, add the thick coconut milk, and combine well. Let the dal simmer for 2-3 minutes; do not let it boil vigorously to avoid curdling. If required add little water to adjust the thickness.
- Tempering: Heat ghee in a pan, fry the cashews and raisins until golden brown, and add them to the payasam.
Nutrition
Calories: 434kcal | Carbohydrates: 60g | Protein: 9g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 23mg | Potassium: 199mg | Fiber: 3g | Sugar: 39g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 4mg
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