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Paruppu Payasam

  • Duration: 40 minutes
  • Serves: 4 people

Authenticity Slice

A dash of ghee will give an authentic flavour to this festive delicacy. For a rich and creamy texture, you can also add milk.

Trivia Tadka

The word ‘payasam’ is derived from the Tamil word ‘peeyusham’ meaning ‘nectar’. This dish is associated with ceremonies, celebrations, festivals and is often offered as ‘prashad’ in temples.



  • Yellow gram (moong dal) (1 cup)
  • Jaggery (gud) (1 1/2 cup)
  • Water (3 cups)
  • Sugar (2 tsp)
  • Clarified butter (ghee) (2 tsp)
  • Fresh coconut (nariyal), grated (2 tsp)
  • Saffron strands (kesar) (4–5)
  • Cardamom (elaichi) powder (1/2 tsp)
  • Cashews (kajoo) (5–6, for garnish)


  • In a kadhai, dry-roast moong dal till it is fragrant.
  • Once cool, pressure-cook it till soft.
  • Melt jaggery in 3 cups of water. Filter to remove impurities, if any.
  • Boil jaggery water for 10 mins and then add the boiled and mashed dal to it. Keep stirring over low flame.
  • When the payasam thickens, switch off the flame.
  • Heat ghee in a small pan and sauté cashews in it. Once cool, add them to the payasam.
  • Now add saffron strands. Adding saffron strands gives a new dimension to this dish.
  • Your delicious paruppu payasam is ready to be served.

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