Parippu Payasam

Parippu Payasam, also known as Cherupayar Parippu Payasam, is a rich and traditional Kerala dessert made with moong dal (split yellow gram), jaggery, and coconut milk. It is one of the most loved payasams served at the end of a sadya. Thick, sweet, and full of flavour, parippu payasam brings a perfect finish to the grand banana leaf feast.

The dish is made by roasting the moong dal until it gives a nice aroma, then cooking it soft. Jaggery is melted and strained, then mixed with the dal, and finally, thick and thin coconut milk is added in stages. The payasam is slow-cooked until it thickens and becomes creamy. A final garnish of ghee-fried coconut bits, cashews, and a pinch of dry ginger or cardamom adds a lovely taste and aroma.

Personally, this is one of my favourite payasams. In a sadya, I love to have it with papadam. Just crush a bit of papadam into the payasam, mix it, and enjoy that sweet and slightly salty combination – it tastes amazing! The crispy papadam with the creamy, jaggery-rich payasam creates a contrast that makes the last part of the sadya even more special. If you haven’t tried it yet, do it next time – you’ll thank me later!

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Parippu Payasam

Author: Ushadevi Cooking Method: Boiling, Roasting Cuisine: Kerala Courses: Sweets & Desserts, Vegan, Vegetarian

Difficulty: Intermediate Prep Time 20 mins Cook Time 20 mins Total Time 40 mins

Servings: 6

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Cherupayar parippu (Moong Dal)
• 2 cup Jaggery
• 2 Medium Coconut (for Coconut Milk)
• ¹⁄₂ cup Coconut Strips
• 1 teaspoon Cardamom powder
• 3-4 teaspoon Ghee

Instructions

1. 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
2. For the recipe we need some preparations. First of all clean the moong dal, dry roast till its crisp enough
3. Grate coconut. We have to extract Milk from it. In kerala its called Thenga pal ( Coconut Milk)
4. We need three types of coconut milk based on its thickness .
5. Onnam Pal / Thala Pal (primary Milk) is extracted by grinding the coconut and squeeze in a thick cloth. It will be thickest milk
6. Randam Pal ( Secondady milk) is extracted from the coconut which is used to extract Primary milk. Add some hot water and grind once more and squeeze like the same way and extract the milk. It will be the thin milk compared to Primary one
7. Moonam Pal is made from same coconut which is used to extract Primary and Secondary Milk, Add more hot water, grind it once more and squeeze maximum . The milk will be the thinnest milk. Now we have completed all preparations.
8. Cook the Moong dal with enough water . Don’t get it cooked completely.
9. Next we will melt Jaggery with a tablespoon water. Strain for impurities and transfer for Final preparations
10. Add cooked Moong Dal to the Jaggery syrup and mx thoroughly
11. Cook it for some time and let the the water content become less than half.
12. Add a teaspoon Ghee, You can add more ghee if you wish , combine well
13. Its the time to add Third Milk (Mo0nam Pal). Mix well and stir continuously.
14. Let the water content reach half , add Ghee if you want, mix well, Add Second Milk (Randam Pal)
15. Stir continuously, like earlier, let the water content reduced to half.
16. Add Ghee, mix well, Add the Primary Milk ( Onnam Pal) and Cardamom powder, Flame off and mix well
17. In a pan Heat some Ghee, Add Coconut Strips and roast it to light brown colour.
18. Add the mix to the Payasam and Mix well.
19. If you want, you could add ghee roasted Cashew nuts and Raisins with Payasam.
20. Parippu Payasam is ready