Paruppu payasam is a traditional South Indian dessert made with lentils, jaggery, and coconut milk. This creamy, naturally sweetened payasam is especially popular during Tamil New Year (Puthandu) and other festive occasions.
Unlike regular kheer, this version uses moong dal (split yellow lentils), giving it a rich, nutty flavor and protein boost. It's simple, comforting, and deeply rooted in Tamil cuisine.
Jump to:
- About this recipe and some memories!
- Save this Paruppu Payasam for Later!
- What is Paruppu Payasam?
- Why You'll Love This Paruppu Payasam
- Ingredients You'll Need
- How to Make Paruppu Payasam (Step-by-Step)
- Tips for Perfect Payasam
- Variations You Can Try
- Serving Suggestions
- Storage & Reheating
- FAQs
- More Payasams Recipes you will love!
- Recipe
About this recipe and some memories!
With Tamil Puthandu just round the corner I decided I should make the traditional Paruppu Payasam or Moong Dal Payasam for the occasion. Hubby Dear loves both chana dal payasam and moong dal payasam.
I have already share both the versions previously and wanted to make one with coconut milk. We do make it differently with different ingredients. Today's version is a must as part of the tamil new year recipes.
Save this Paruppu Payasam for Later!
What is Paruppu Payasam?
Paruppu Payasam is a traditional South Indian dessert, made with lentils, jaggery, coconut milk. We can make using cow milk as well. Though for a vegan version you can go with coconut milk. This indian festive dessert is popular during Tamil New Year (Puthandu).
Paruppu Payasam usually refers to Moong Dal Payasam, where Paruppu refers to dal in Tamil. However, we do have Chana dal Payasam as well, thats made for festivals as well.
Why You'll Love This Paruppu Payasam
- Authentic temple-style taste at home
- Naturally sweetened with jaggery (refined sugar-free option)
- Vegan-friendly when made with coconut milk
- Quick and easy - ready in under 30 minutes
- Perfect festive dessert for Tamil New Year
Ingredients You'll Need
- Moong dal (split yellow lentils)
- Jaggery / brown sugar
- Thick Coconut milk
- Cardamom
- Cashews & raisins
How to Make Paruppu Payasam (Step-by-Step)
- Roast & Cook Moong Dal: Dry roast the mung bean/ yellow split lentil on low heat until aromatic and lightly golden. Wash it a couple of times, then pressure cook with cardamon pods with 3 cups of water for 3-4 whistles until soft and mushy.
- Prepare Jaggery Syrup: While the dal cooks, melt the jaggery in a pan with a little water. Strain it to remove impurities.
- Combine: Mash the cooked dal well. Add the strained jaggery syrup to the dal and cook on low heat for 5-7 minutes until they blend well.
- Add Coconut Milk: Turn the heat to very low flame, add the thick coconut milk, and combine well. Let the dal simmer for 2-3 minutes; do not let it boil vigorously to avoid curdling. If required add little water to adjust the thickness.
- Tempering: Heat ghee in a pan, fry the cashews and raisins until golden brown, and add them to the payasam.
Tips for Perfect Payasam
- Don't boil after adding coconut milk
- Use fresh jaggery for best flavor
- Adjust consistency with water or milk (for non vegan version)
Variations You Can Try
- Chana dal payasam: Slightly firmer texture and richer taste
- Milk-Based Version: Replace coconut milk with whole milk
- Instant pot method: For faster dal preparation
- Vegan Version: Use coconut oil instead of ghee
Serving Suggestions
- Serve warm or chilled
- You can serve this as part of Tamil New Year feast
- Garnish with ghee-roasted nuts and raisins for non vegan version.
Storage & Reheating
- Refrigerate up to 2-3 days
- Reheat gently, add water/milk
Substitutions
- Replace jaggery with brown sugar or coconut sugar
- Use canned coconut milk for convenience
- Add a splash of maple syrup for flavor depth
FAQs
Yes! You can substitute with whole milk for a richer, creamier version.
The most common are Chana dal and Moong dal, while Moong dal is most common for Puthandu.
Yes, it's protein-rich and naturally sweetened.
Absolutely. It stores well and tastes even better the next day. Though when it is offered for pooja, it is prepared fresh.
More Payasams Recipes you will love!
Recipe
Paruppu Payasam Recipe (South Indian Lentil Kheer) - Easy Tamil New Year Dessert
Ingredients
- 1/2 cup Moong dal split yellow lentils
- 3/4 to 1 cup Jaggery adjust to taste
- 1 cup Coconut milk thick or first milk
- 2 cups Water
- 2 Cardamom pods
- 2 tbsp Cashews
- 1 tbsp Raisins
- 1 tbsp Ghee or coconut oil for vegan
Instructions
- Roast & Cook Moong Dal: Dry roast the moong dal on low heat until aromatic and lightly golden. Wash it a couple of times, then pressure cook with cardamon pods with 3 cups of water for 3-4 whistles until soft and mushy.
- Prepare Jaggery Syrup: While the dal cooks, melt the jaggery in a pan with a little water. Strain it to remove impurities.
- Combine: Mash the cooked dal well. Add the strained jaggery syrup to the dal and cook on low heat for 5-7 minutes until they blend well.
- Add Coconut Milk: Turn the heat to very low flame, add the thick coconut milk, and combine well. Let the dal simmer for 2-3 minutes; do not let it boil vigorously to avoid curdling. If required add little water to adjust the thickness.
- Tempering: Heat ghee in a pan, fry the cashews and raisins until golden brown, and add them to the payasam.
Nutrition
Paruppu payasam is more than just a dessert-it's a celebration of tradition, simplicity, and flavor. Whether you're making it for Tamil New Year or just craving a comforting sweet, this recipe delivers authentic taste with minimal effort.
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