Parappu Payasam

Parappu Payasam

From   Budget Kitchen

Prep: 5 minutes

Cook: 35 minutes

Method: Easy

Course: Mithai

Type: Roman

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
  • Cashewnuts, chopped 2 tbsps
  • Green cardamom powder 1 tsp


  • 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.
  • 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.
  • 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
  • And coconut milk and mix slowly so that there no lumps left. Take the pan off the heat.
  • 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.
  • Transfer into a serving bowl and serve hot or warm.