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Paruppu Payasam

4.50 from 2 votes

Paruppu Payasam / Channa Dal Payasam is a delicious jaggery and coconut milk based payasam specially made during festivals, occasions and Onam.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Served AsDinner, Lunch
CuisineSouth Indian
Recipe Taste Sweet
Servings 4


  • 100 gm Channa dal
  • 1 cup Jaggery grated
  • 2 cup Coconut milk
  • 1/2 tsp Cardamom powder
  • 1/4 tsp Ginger powder
  • 4 tbsp Ghee
  • 2 tbsp Coconut small pieces
  • 10 Cashew nuts chopped
  • 1 tbsp Raisins
  • 1 cup Water


  • In a sauce pan add the grated jaggery and add water just upto immersing level. Heat it a bit and take off the heat. Let the jaggery dissolve in the hot water. Later strain it if required and keep aside.
  • In a pressure cooker add the channa dal and about half cup water just add water upto immersing level and pressure cook for 3-4 whistles. The dal should not be over cooked and mushy.
  • Now add the jaggery, ginger powder, cardamom powder to the cooked dal and bring to boil. Let it simmer for 2-3 mins.
  • Add the coconut milk and when it is about to boil take off the heat.
  • Heat ghee in a pan. Add the coconut peices, cashewnuts and raisins and fry till golden. Pour this over the payasam and mix well.
  • Serve hot or chilled.

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4.50 from 2 votes

Recipe Nutrition

Calories: 696 kcal | Carbohydrates: 75 g | Protein: 7 g | Fat: 42 g | Saturated Fat: 32 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Cholesterol: 38 mg | Sodium: 20 mg | Potassium: 318 mg | Fiber: 7 g | Sugar: 52 g | Vitamin A: 1 IU | Vitamin C: 1 mg | Calcium: 90 mg | Iron: 6 mg

Akum Raj Jamir
Akum Raj Jamir

A foodie and a passionate cook. Loves everything about food. I love experimenting with food in my kitchen and develop new recipes.

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