Parappu Payasam

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Top Rated Recipe

CHEF PRANAV JOSHI

Last Updated: Sep 05, 2019

Parappu Payasam

About Parappu Payasam

Table of Contents

Moong dal kheer cooked in South Indian style

  • Split skinless green gram (dhuli moong dal) 1 cup
  • Jaggery 1½ cups
  • Coconut milk 1 cup
  • Ghee 1 tbsp
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  • Dry roast the split green gram in a non-stick pan till they get lightly coloured.
  • Transfer it into a pressure cooker, add 2½ cups water and cook under pressure till 2 whistles are given out.
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Ingredients

  • Split skinless green gram (dhuli moong dal) 1 cup
  • Jaggery 1½ cups
  • Coconut milk 1 cup
  • Ghee 1 tbsp
  • Cashewnuts, chopped 2 tbsps
  • Green cardamom powder 1 tsp

How to Make Parappu Payasam (Stepwise Photos)

Method

  1. Dry roast the split green gram in a non-stick pan till they get lightly coloured.
  2. Transfer it into a pressure cooker, add 2½ cups water and cook under pressure till 2 whistles are given out.
  3. Take the grated jaggery in a deep non-stick pan, add ½ cup water and cook on low heat till the jaggery dissolves completely and the mixture comes to a boil.
  4. Blend the cooked green gram with a hand blender, add 1 ltr water and keep blending till well mixed. Add this to the jaggery syrup and mix well and cook on low heat till the mixture comes to a boil again. Let it simmer for about 5 minutes
  5. And coconut milk and mix slowly so that there no lumps left. Take the pan off the heat.
  6. Heat ghee in a small non-stick pan, add cashewnuts and saute till golden. Add to the payasam and mix. Add green cardamom powder and mix well.
  7. Transfer into a serving bowl and serve hot or warm.

Additional Tips and Tricks

About chef

CHEF PRANAV JOSHI

CHEF PRANAV JOSHI

Host of the show Budget Kitchen.

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Key Details:

Prep:5 minutes

Cook time: 35 minutes

Difficulty Level: Easy

Course: Mithai

Cuisine: Roman

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