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Traditional South Indian Sweet | Pasi Paruppu Payasam

Traditional South Indian Sweet | Pasi Paruppu Payasam

Master a quick 15-minute pressure cooker Pasi Paruppu Payasam recipe with jaggery and thick coconut milk. Rich, creamy, and authentic South Indian sweet.
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Total Time 4 hours 25 minutes
Servings: 4
Course: Dessert, sweet
Cuisine: SouthIndian
Ingredients Method Notes

Ingredients
  

Pasi Paruppu / Yellow Moong Dal – ½ cup / 100 g

Water for Moong dal to cook - 2 cups

Jaggery – 1 cup / 200 g

Water – for jaggery 1/2 cup

Cardamom Powder – 1 tsp

Ghee – 2 tbsp

Cashews – 2 tbsp

Raisins – 1 tbsp

Coconut Chunks – 4 tbsp

Thick Coconut Milk – 1 to 1½ cups

Method
 

  1. 1.First wash moong dal add it to cooker fry till aromatic & changer colour.
    2.Add 2 cups water & cook for 4-5 whistles switch off let the pressure subside.
    3.Now take a pan with 1/2 cup Water & 1 cup Jaggery let it dissolve.
    4.When pressure subsides Open it should be well cooked add 1 cup more water & let it boil.
    5.Filter Jaggery syrup directly to the Moong dal boiling let it boil.
    6.In between keep a pan with 2 tbsp ghee add coconut chunks & let them brown take out.
    7.Add the coconut chunks.
    8.To the same ghee add Cashews to be golden then add Raisins to push up.
    9.Add this to the boiling payasam mix.
    10.Finally add first thick coconut milk taken Switch off & serve hot.
    Traditional South Indian Sweet | Pasi Paruppu Payasam

Notes

  • Roast the pasi paruppu lightly until aromatic and slightly golden for better flavour.
  • Do not over-roast the dal, as it can make the payasam taste bitter.
  • Cook the moong dal until it is very soft and mushy for a smooth, creamy texture.
  • Use good-quality jaggery and always strain the melted jaggery to remove impurities.
  • Adjust the jaggery according to your preferred sweetness.
  • Add cardamom powder toward the end so its aroma stays fresh.
  • Fry the coconut pieces in ghee until golden for a richer traditional flavour.
  • Fry cashews first and raisins afterward; remove the raisins as soon as they puff up.
  • Use thick, freshly extracted coconut milk for the best taste and richness.
  • Add the thick coconut milk only at the end and do not boil it for a long time.
  • After adding coconut milk, keep the flame low and switch off once the payasam is heated through.
  • Remember that payasam thickens as it cools, so keep the consistency slightly thinner while cooking.
  • For extra richness, add a little more ghee just before serving.
  • Serve warm with roasted cashews, raisins and coconut pieces for the best flavour.