Payasam is the South Indian term for kheer (milk-based pudding-like dessert). Paruppu means lentils (we are using moong dal – yellow lentils). So it is also called moong dal kheer.

❤️ You’ll Love This Paruppu Payasam Recipe

Paruppu payasam is healthy sweet compared to other sugar-based desserts. Here jaggery is used for sweetness. It is a nutritious and high protein dessert. Plus, there no refined sugar in it, it is perfect for kids, toddlers.  It is very light on stomach and easy to digest.  Moong dal kheer gets ready in 20 minutes only. It is quick to make because this moong dal kheer is made in the pressure cooker. Yes, you can use your instant pot.

Because coconut milk is used in this paruppu payasam and coconut being auspicious, it is offered to the god at the temples and during festivals like Varalakshmi pooja, Pongal, Onam, Vinayaka Chavithi, etc.

🧾 Ingredients For Moong Dal Kheer

Here is the pic of ingredients used in making this creamy paruppu payasam (moong dal kheer). You’ll need total 8 ingredients (4 being main and 2 are for flavoring, 2 are for garnishing)

Moong dal: I have used just this one. But you can use half moong dal and half chana dal as well. If using chana dal, cooking time will be increased. Jaggery: Depending on the color of the jaggery, your paruppu payasam looks dark or light colored. You can use a block of jaggery (grated) or powdered jaggery. Ghee: It imparts a nice flavor and aroma. So do not reduce its amount. Coconut milk: Highly recommended to use regular coconut milk (Not light version). It gives beautiful flavor to the payasam and makes it creamy. You can use regular milk, but the flavor and taste will be different. Cashews, raisins: You can add slivered almonds or coconut slices as well.

How To Make Paruppu Payasam? (Pics)

  1. Take jaggery in a bowl and add hot water.
  2. Let the jaggery melt down completely and keep it aside.
  3. Heat the ghee in a pressure cooker on medium-low heat. Once hot add raisins.
  4. Within a few seconds, they will puff up. Drain the excess ghee and remove it to a plate.
  5. In the same ghee, add cashews and fry till golden brown. 
  6. Similarly, remove it to the same plate.
  7. In the remaining ghee, add dal.
  8. Roast the dal with stirring constantly till it gets a nice golden brown color and it becomes aromatic. It takes around 3-4 minutes.
  9. Now add 1 ¼ cup coconut milk and mix.
  10. Cover the cooker with lid, put the weight on and cook on medium for 2 whistles. Let the pressure go down by itself and open the lid.
  11. As you stir cooked dal, it will get semi-mushy (but not completely paste-like).
  12. Now add jaggery water. (if your jaggery has impurities then strain and then add.)
  13. Turn the heat back on medium-low and bring it to a simmer.
  14. Add cardamom and saffron.
  15. Also, add remaining ½ cup of coconut milk and as soon as it starts boiling turn off the stove.
  16. Now add fried cashews, raisins. Mix well and paruppu payasam is ready to serve. PS Tried this moong dal kheer recipe (Paruppu Payasam)? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

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