Posted by Allrecipeshub on Sep - 18 - 2018 under Uncategorized
  • Moong dal / Pasi Paruppu - 1 cup
  • Sago / Tapioca Pearls / Sabudana - 1/2 cup
  • Jaggery - 2 1/2 cup
  • Thick Coconut Milk – 1
  • Thin Coconut Milk – 1
  • Dry ginger powder – ½ tsp
  • Caramom powder – 1tsp
  • Cashewsnuts
  • Dry grapes / Raisins
  • Coconut slices
  • Ghee
  • Cuisine: Cooking time: 30 mins Serving: 6 people

    Pasi Paruppu Payasam

    Paruppu Payasam| Pasi paruppu Payasam |Moong dal Kheer | karuppu payasam: One of the very popular payasam recipe is Pasi Paruppu payasam. It is very simple to prepare and it is a special dessert served in almost every wedding in kanyakumari . Moong dal is very good for health and also it taste absolutely delicious. Make this payasam at home and I am sure you will enjoy it.

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    • To Cook Dal and Sago: Wash Moong dal well and drain completely.
    • In a pan, heat a tbsp of ghee and fry the moong dal until you get a nice aroma of roasted dal.
    • To that, add sago / Javarasi and saute for about 2 mins.

    Pasi Paruppu Payasam Pasi Paruppu Payasam






    • Transfer to the pressure cooker.Add 3 Cups of water to it and cook for 2 whistles in medium high heat. Dont over cook the dal. The texture is very important .Keep it aside

    Pasi Paruppu Payasam Pasi Paruppu Payasam






    • To Make Jaggery Syrup: Add Jaggery to a pan with a cup of water and heat it
    • Allow it to dissolve completely. Keep it aside.

    Pasi Paruppu Payasam Pasi Paruppu Payasam






    • To Make Payasam: Transfer the  cooked dal and sago into a big pan.
    • To that strain and add the jaggery syrup(so that we can remove the impurities).

    Pasi Paruppu Payasam Pasi Paruppu Payasam






    • To that add thin coconut milk , dry ginger powder and cardamom powder .Mix well .

    Pasi Paruppu Payasam Pasi Paruppu Payasam






    • Allow it to boil until you get the desired consistency.
    • Switch off the heat and add a cup of thick coconut milk. Don’t boil after adding the thick coconut milk.
    • Heat ghee in another pan and fry cashewnuts, raisins and coconut slices and pour into the payasam

    Pasi Paruppu Payasam Pasi Paruppu Payasam






    • Delicious Pasi Paruppu Payasam is ready. Serve it hot / Cold.

    Pasi Paruppu Payasam


    • Moong dal texture is important for the payasam. It should not be completely mashed out.
    • The color of the payasam  depends on the color of the jaggery we use.

    To Make Coconut Milk

    • Thick Coconut Milk : In a blender , add coconut and a cup of warm water.Blend it and strain it .
    • Thin Coconut Milk : Again take the blended coconut into the blender and add a cup of warm water.Blend it and strain it .This is the second extract (thin Coconut milk).



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