Plain Paruppu Payasam

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • Moong dal - 3/4 cup.
  • Channa dal - 1 tbsp.
  • rice - 2 tbsp.
  • (Make sure that these 3 items are made up of 1 cup).
  • Jaggery - 2 cups.
  • ghee - 1 tbsp.
  • Coconut scrapings - 1 (for making coconut milk).
  • Kaju - 1 tbsp.
  • Coconut pieces - 2 tbsp.

How to Make Plain Paruppu Payasam

  • For coconut milk:
  • First take all the scrapings of one coconut and grind it with a little water.
  • Then remove the milk by squeezing the ground coconut and keep aside.
  • Remove coconut milk with the same scrapings two more times, keeping each extraction separately.
  • Roast moong dal and channa dal to pinkish colour.
  • Put the dals and the rice in a cooker and along with the third coconut milk, ordinary milk and water and cook for 3 whistles (for 1 cup of dal and rice, 3.5 cups of coconut milk, milk and water should be added).
  • After it is cooked, mash them lightly and add the second milk and mix well.
  • In a kadai, add jaggery and 1/2 cup a water and melt the jaggery.
  • As soon as it melts, add the cooked dals. When it comes to a boil, add the first milk and put off the gas immediately.
  • For garnishing, roast kaju and coconut pieces in ghee and add to the kheer.