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Mithai

Parappu Payasam

Top Rated Recipe

By CHEF PRANAV JOSHI From Budget Kitchen

Last Updated: Sep 05, 2019

Parappu Payasam

About Parappu Payasam

Table of Contents

1. About Parappu Payasam

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

3. How to Make Parappu Payasam (Stepwise Photos)

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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.

5. Additional Tips and Tricks

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

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.

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

Key Ingredients:

Split skinless green gram (dhuli moong dal)

Green cardamom powder

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