How to Best Tasty Parippu payasam(Dal kheer)

How to Best Tasty Parippu payasam(Dal kheer) Delicious, fresh and tasty.

Parippu payasam(Dal kheer). Moong dal payasam is a delicious sweet dish made with moong dal, jaggery, coconut milk, ghee and nuts. Kheer and payasam are the terms that refer to Indian puddings mostly cooked with milk. Moong dal payasam is a traditional South Indian variety & is also known as paruppu payasam or parippu payasam.

Cherupayar or yellow split dal payasam is rich, tasty, and is a great way of ending the elaborate feast.

Here is the recipe for yellow split dal payasam that can be the star of your Onasadya.

Watch video here Parippu payasam recipe with step by step instructions.

You can have Parippu payasam(Dal kheer) using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Parippu payasam(Dal kheer)

1. It’s 1 bowl of moong daal.

2. Prepare 1 big spoon of chana daal / bengal gram(optional).

3. You need 2-3 cups of second coconut milk(refer notes).

4. It’s 1 cup of first coconut milk(refer notes).

5. Prepare 200-250 grms of jaggery (more//less according to your sweetness).

6. You need pinch of salt.

7. Prepare 1/2 tsp of jeera powder /cumin powder.

8. You need 1/2 tsp of cardomom powder.

9. Prepare as needed of few cashews.

10. You need as needed of few raisins.

11. Prepare as needed of few coconut pieces.

12. You need 1 tbsp of ghee.

Traditional style Cheruparippu Pasayam in Coconut Milk recipe..

If there is some special day in kerala, definitely there will be a Payasam (kheer/ traditional dessert).

Today we are making Parippu Payasam or Cheruparippu Payasam or Moong Dal Payasam.

For the recipe we need some.

Parippu payasam(Dal kheer) instructions

1. Dry roast the dal till nice aroma comes and colour changes to golden brown. After roasting wash the dals (its roasted first to get a flavourfull taste).

2. Pressure cook the dals with coconut milk 2 cups and pinch of salt, on medium flame for 2-3 whistles. It should be cooked but not mushy (I like biting the dals)..

3. Melt jaggery in a glass of water,let it cool and strain it to remove the impurities and keep aside..

4. Pour the 2 and coconut milk (1 cup) and pour the jaggery water in the dal and let it boil, put the spices and let it boil for 5 mins. Add the first coconut milk and boil for a minute and switch off the flame..

5. Take a pan add ghee and roast the coconut pieces, cashews and raisins and pour over the paysam..

6. Mix well and enjoy..

7. Notes: Donot cook on high after 1 st coconut milk is added. just mix well for just a boil and switch off. 2) Take 1 1/2 coconut, grate it finely. In a processor or grinder add the coconut with a cup hot water and process for a minute,then squeeze it for milk. This gives you 1 cup thick milk. Return coconut to grinder with 2 cups hot water and again process for couple of minutes and squeeze again,this will give you 2 and milk..

8. It can be kept in fridge for 3-4 days. It tastes good as hot as well as cold. It tastes awesome after a day. The paysam gets thicker with time so switch off accordingly. If the paysam is thick add little hot water to thin it while serving..

The Paruppu Payasam is a very traditional South Indian payasam/kheer recipe made from moong dal and chana dal, coconut milk,cardamom and dark jaggery.

The coconut milk makes the payasam silky and creamy.

The flavour combination of the payasam is so good that you cannot stop at just one bowl.  The Paruppu Payasam is a nutritious and a high protein dessert  that can be served.

Parippu payasam / Moongdal Kheer is a traditional Kerala dessert made with coconut milk, jaggery and Moong dal for special occasions like Onam, Vishu etc.

Kerala Style Parippu Payasam has a special place in Onam Sadhya feast, it tastes so yummy with small bits of coconut bits.