Paruppu Payasam

Paruppu payasam is a traditional South Indian dessert made with moong dal (yellow gram), sago, jaggery, milk, and a variety of aromatic spices and seasonings.

Paruppu Payasam

Today, we are going to delve into the delightful world of Paruppu Payasam, a traditional South Indian dessert that is as delicious as it is comforting. This creamy and sweet dish is made from moong dal, sago, jaggery, and a combination of other flavorful ingredients. The unique combination of flavors and textures in Paruppu Payasam makes it a standout dessert that is perfect for any occasion. So, let's explore this wonderful recipe and learn how to make it at home.

What Is Paruppu Payasam?

  • Paruppu payasam is a traditional South Indian dessert made with moong dal (yellow gram), sago, jaggery, milk, and a variety of aromatic spices and seasonings. This sweet and succulent dessert is a delightful combination of creamy texture and rich flavors.
  • The main ingredients of paruppu payasam, moong dal, and sago, are simmered in milk and jaggery, creating a luscious and indulgent treat. The addition of cardamom powder, saffron, and a hint of salt adds a unique depth of flavor to this classic Indian dessert.
  • The combination of moong dal and sago with traditional Indian spices and seasoning results in a delectable and aromatic payasam that is perfect for special occasions or as a sweet ending to a meal.

Why You'll Love Paruppu Payasam?

  • Creamy Texture: Paruppu Payasam has a creamy and rich texture that comes from the combination of moong dal and milk. The smooth consistency makes it a delightful dessert to indulge in.
  • Nutrient-Packed: This traditional Indian dessert is not only delicious but also packed with nutrients. Moong dal is a good source of protein, making it a wholesome and satisfying treat.
  • Digestive Benefits: The ingredients used in Paruppu Payasam, such as moong dal and jaggery, are known for their digestive properties. The dish can help in aiding digestion and providing a soothing effect on the stomach.
  • Energy Boost: The combination of moong dal and jaggery provides a natural source of energy, making it a perfect sweet dish to enjoy after a meal or as a mid-day snack.
  • Satisfying Sweetness: The use of jaggery in Paruppu Payasam provides a natural and earthy sweetness, avoiding the use of refined sugar. This adds a depth of flavor and satisfies your sweet cravings in a healthier way.
  • Versatile and Customizable: You can easily customize this recipe by adding your favorite nuts, dried fruits, or even a hint of your favorite spice to enhance the flavor to suit your taste preferences.

Ingredients for Paruppu Payasam

  • Sago/Jawarisi: Sago adds a unique texture to the paruppu payasam and thickens the kheer.
  • Moong Dal/Splitted Yellow Gram: Moong dal provides a creamy and nutty flavor to the payasam, and it also acts as a thickening agent.
  • Powdered Jaggery: Jaggery adds a natural sweetness and rich caramel flavor to the payasam.
  • Milk: Milk adds creaminess and richness to the payasam, creating a smooth and luscious texture.
  • Ghee: Ghee enhances the flavor of the payasam and adds a rich, buttery aroma to the dish.
  • Cardamom Powder: Cardamom powder adds a warm, citrusy, and floral flavor to the payasam, infusing it with aromatic notes.

How To Make Paruppu Payasam?

To make a delicious Paruppu Payasam, start by following these simple instructions:

  • Wash and soak moong dal in water for 30 mins, then cook it in a pressure cooker or pan until soft and mashed.
  • In a separate saucepan, boil water and cook the sago until soft and transparent.
  • Boil milk in a pan and add the mashed dal and cooked sago, then allow it to boil over low heat while stirring continuously.
  • Add powdered jaggery, a pinch of salt, and saffron, and continue to cook until the kheer becomes slightly thick.
  • Fry cashew nuts and raisins in ghee until browned, then add them to the milk and dal mixture along with cardamom powder.
  • Mix everything well, remove from the heat, and let it cool before refrigerating.

The key steps in this recipe are cooking the dal and sago to the right consistency and adding the jaggery and spices at the right time for a flavorful and aromatic Paruppu Payasam.

Serving Suggestions

  • Pair with savory dishes: Serve paruppu payasam with a savory dish such as sambar rice or vegetable pulao to create a balanced meal with contrasting flavors.
  • Fresh fruit accompaniment: Pair the creamy and sweet paruppu payasam with a side of fresh fruit salad or a plate of sliced mangoes for a refreshing and light dessert experience.
  • Traditional Indian snacks: For a complete Indian meal experience, serve paruppu payasam with traditional Indian snacks like murukku, omapodi, or vadai.
  • Herbal tea or coffee: Complement the rich and creamy texture of paruppu payasam with a cup of herbal tea or South Indian filter coffee for a delightful after-meal treat.
  • Garnish with nuts and dry fruits: Add a final touch to your paruppu payasam by garnishing with chopped almonds, pistachios, or a sprinkle of dried coconut for added texture and flavor.
  • Layer with ice cream: For a modern twist, serve paruppu payasam with a scoop of vanilla or mango ice cream to create a unique dessert experience that combines warm and cold textures.

Tips for Making Paruppu Payasam

Furthermore, I would like to give some of my suggestions for making paruppu payasam.

  • Firstly soak and then cook the moong dal in a cooker. If you don’t have the cooker, then place the soaked moong dal in a heavy bottomed pan with enough water and start to cook until fully cooked. Ensure that it should not gets burnt in the bottom of the pan.
  • Sure to cook the moong dal until it's soft and then mash it well before adding it to the recipe. Also, be sure to cook the sago until it's soft and transparent before adding it to the milk and dal mixture.
  • Secondly,  if you are unsure of jaggery purity,  then add 1/4 cup of water and bring it to boil, strain once it dissolves in water and adds that jaggery syrup to the kheer.
  • Then you can also replace the milk with coconut milk. (1 cup of thin coconut milk and 1 cup of thick coconut milk).
  • Finally, you can also cook sago as per instructions are given in the pack.

Variations for Paruppu Payasam

  • Different Dal: Experiment with different types of dal such as chana dal or masoor dal to give a unique flavor and texture to the payasam.
  • Alternative Sweeteners: Instead of jaggery, try using sugar, coconut sugar, or even maple syrup for a different sweetness profile in the payasam.
  • Dairy-Free Options: For those who are lactose intolerant or prefer dairy-free options, coconut milk or almond milk can be used as a substitute for regular milk.
  • Nutty Additions: Add in some chopped almonds, pistachios, or walnuts along with the cashews and raisins for an extra crunch and nutty flavor.
  • Flavored Infusions: Infuse the milk with flavors such as rose water, saffron strands, or even a hint of cinnamon for a fragrant and aromatic twist to the traditional paruppu payasam.
  • Fruit Twist: For a refreshing touch, add in some chopped ripe mangoes or bananas to the payasam to complement the creamy and rich flavors of the dessert.

How to Store Paruppu Payasam

  • Storing in the refrigerator: Once your Paruppu Payasam has cooled down to room temperature, store it in an airtight container in the refrigerator. This will help maintain its freshness and prolong its shelf life.
  • Properly store key ingredients: Make sure to store your moong dal, sago, jaggery, and other key ingredients in airtight containers in a cool, dry place. This will prevent moisture and pests from affecting the quality of the ingredients.
  • Use within a few days: Paruppu Payasam is best when consumed within 3-4 days of preparation. Make sure to consume it within this timeframe to enjoy its fresh and delicious flavors.
  • Avoid prolonged exposure to air: When serving, make sure to close the lid of the container tightly after removing the desired quantity. Prolonged exposure to air can cause the Paruppu Payasam to lose its flavor and potentially spoil.
  • Reheat before consuming: When ready to enjoy leftover Paruppu Payasam, gently reheat it on the stovetop or in the microwave until it reaches your desired temperature. This will help restore its creamy texture and flavors.
  • Freezing for later use: If you wish to store Paruppu Payasam for a longer period, you can freeze it in a freezer-safe container. Thaw it in the refrigerator before reheating and consuming for the best results.

Frequently Asked Questions (FAQs)

How can I adjust the sweetness of the paruppu payasam?

  • You can adjust the sweetness of the paruppu payasam by adding more or less powdered jaggery according to your taste preference. Start with the recommended amount and taste it before adding more to ensure it's not overly sweet.

Can I use coconut milk instead of regular milk?

  • Yes, you can use coconut milk instead of regular milk to make the paruppu payasam. It will give it a slightly different flavor, but it will still be delicious.

How long can I refrigerate the paruppu payasam?

  • You can refrigerate the paruppu payasam for up to 2 days. Make sure to store it in an airtight container to maintain its freshness.

Can I skip the saffron in the recipe?

  • Yes, you can skip the saffron if you don't have it or prefer not to use it. It adds a subtle flavor and color to the payasam, but it's not essential to the recipe.

What can I use as a substitute for sago/jawarisi?

  • If you don't have sago/jawarisi, you can use tapioca pearls as a substitute. They will provide a similar texture to the payasam.

Can I make the paruppu payasam ahead of time for a party?

  • Yes, you can make the paruppu payasam ahead of time for a party. It's a great dessert to prepare in advance, and the flavors will meld together even more as it sits in the refrigerator.

Recipe Card

Paruppu Payasam

Paruppu Payasam 2017-07-06 06:30:13

Serves 3    It is a delicious Indian dessert that is served in festivals like 'Vishu' in India! It is a protein rich dessert with cooling agent of sago especially in summer. Try it out and share your comments!                              Print        

Prep Time   00:30        

Cook Time   00:30        

Total Time   01:00                      


  • 50 g moong dal/splitted yellow gram
  • 50 g sago/jawarisi
  • 75 g powdered jaggery
  • 2 cups milk (480 to 500 ml)
  • 2 tsp ghee
  • 1/8 tsp cardamom powder
  • 12 nos cashew nuts
  • 20 nos raisins
  • a pinch of saffron
  • a pinch of salt          


  • Wash and then soak moong dal in 1&1/2 cups water for 30 mins.
  • Cook the soaked dal with water in a pressure cooker or pan up to 4 whistles or until soft.
  • Open the cooker and mash the dal well and keep it aside.
  • Boil 2 cups of water in a saucepan.
  • Meanwhile, heat a pan, add in sago and dry roast until they puffed (It takes only 2 mins. over medium heat).
  • Add the puffed sago in the boiling water and cook until soft and transparent and keep it aside.
  • Then boil 2 cups of milk in a pan.
  • When it starts to boil, add mashed dal and cooked sago (drain the water), mix it well and allow to boil for about 5 mins. over low heat, stirring continuously.
  • Then add powdered jaggery, a pinch of salt and saffron, give a good stir and cook for another 5 mins. until the kheer becomes slightly thick.
  • Meanwhile, fry cashew nuts and raisins in 2 tsp of ghee until browned and puffed and add it to the milk and dal mixture along with cardamom powder.
  • Finally, mix everything well and then remove from the heat and let it cool for some time and refrigerate it.         

By Santhi Therese    The Indian Claypot

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