Siru Paruppu Payasam (Moong Dal Payasam)
Authentic South Indian Food Creator · Home Chef
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Siru Paruppu Payasam, also known as Moong Dal Payasam or Paruppu Kheer, is a beloved traditional sweet from Tamil Nadu. Made with split yellow moong dal, jaggery, and coconut milk, this creamy dessert has been gracing Tamil households for generations. The word 'payasam' comes from the Sanskrit word 'payasa' meaning milk, and this dish holds deep roots in South Indian culinary traditions, often prepared as an offering to the gods during puja rituals and temple festivals across Tamil Nadu and Kerala.
Tamil families absolutely adore Siru Paruppu Payasam because it brings together simplicity, nutrition, and incredible flavour in one beautiful bowl. This payasam is a staple during festivals like Pongal, Diwali, Karthigai Deepam, and Navratri. It is also lovingly prepared for family gatherings, birthdays, and special pooja days at home. The gentle sweetness of jaggery combined with the richness of coconut milk makes this a dessert that grandmothers have passed down to their grandchildren, keeping the tradition alive and warm.
What makes this recipe truly special is how wholesome and nutritious it is compared to other sweets. Moong dal is light on the stomach, rich in protein, and easy to digest, making this payasam perfect even for young children and elderly family members. The key to the best result is roasting the moong dal until golden and fragrant before cooking, which adds a beautiful nutty depth to the payasam. Using fresh thick coconut milk at the very end and avoiding boiling after adding it will give you a perfectly creamy, luscious payasam every single time.
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Ingredients(11 items)
Instructions
💡 Tap a step to mark it doneHeat a heavy-bottomed pan or kadai over medium flame. Add the split yellow moong dal and dry roast it without any oil, stirring continuously, for about 4 to 5 minutes until the dal turns golden yellow and gives off a lovely nutty aroma. Be careful not to burn it. Remove from heat and set aside.
Wash the roasted moong dal thoroughly under running water two to three times. Drain and transfer to a pressure cooker. Add 1 cup of water and pressure cook on medium flame for 3 to 4 whistles until the dal is completely soft and mushy. Allow the pressure to release naturally before opening the lid.
While the dal is cooking, prepare the jaggery syrup. In a small saucepan, add the powdered jaggery and about 1/4 cup of water. Heat on low flame, stirring until the jaggery dissolves completely. Once dissolved, strain the syrup through a fine sieve to remove any impurities or sand. Set aside.
Open the pressure cooker and mash the cooked moong dal well using the back of a ladle or a potato masher until it becomes a smooth, thick paste. If it looks too thick, you can add a little warm water to loosen it slightly.
Transfer the mashed dal to a heavy-bottomed pan and place it on medium-low flame. Pour the strained jaggery syrup into the dal and mix well. Stir continuously and cook for 3 to 4 minutes until the jaggery is fully incorporated into the dal and the mixture thickens slightly.
Now add the thin coconut milk (second extract) to the jaggery-dal mixture. Stir well and cook on low flame for another 4 to 5 minutes, allowing the payasam to come together. Do not let it boil vigorously at this stage as it may split. Keep stirring gently.
Add the cardamom powder and dry ginger powder to the payasam and mix well. These spices not only enhance the flavour but also aid in digestion. If using edible camphor, add just a tiny pinch at this stage for that authentic temple-style fragrance.
Reduce the flame to the lowest setting and pour in the thick coconut milk (first extract). Stir gently to combine. Do NOT boil the payasam after adding thick coconut milk as it will curdle and lose its creamy texture. Simply warm it through for about 1 minute and switch off the flame.
In a small tadka pan, heat the ghee over medium flame. Add the cashew nuts and fry until they turn golden brown, then add the raisins and fry until they puff up. Pour the entire ghee tempering along with the fried cashews and raisins into the payasam and mix gently.
Your Siru Paruppu Payasam is now ready to serve. Ladle it into serving bowls and enjoy it warm. This payasam can also be served at room temperature or slightly chilled. It thickens as it cools, so you may add a little warm milk or coconut milk to adjust the consistency before serving.
Tips and Tricks
- Always roast the moong dal before cooking — this is the most important step. Roasting removes the raw smell and adds a deep nutty flavour that makes the payasam taste truly authentic and special.
- Never boil the payasam after adding thick coconut milk. Always add it at the very end on the lowest flame and switch off immediately. Boiling thick coconut milk causes it to curdle and the payasam will lose its creamy, smooth texture.
- Use good quality palm jaggery (karupatti) instead of regular jaggery for an even more traditional and flavourful payasam. Palm jaggery adds a unique smoky-sweet depth that pairs beautifully with the coconut milk and moong dal.
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