Pasi Paruppu Payasam - Moong Dal Payasam Recipe
Cuisine: Indian
Serves: 3-4
Pasi Paruppu Payasam - Moong Dal Payasam Recipe is very simple to make, yet delectable and irresistible. It’s a wholesome festival treat for all ages.
  • • ¼ split and skinned green gram / Moong Dal
  • • 1 cup cow milk, boiled (1 cup = 200 ml)
  • • ¼ cup coconut milk
  • • ½ cup organic jaggery powder from Little Moppet Foods
  • • 4-5 cashew
  • • 4-5 raisins
  • • 2 cloves
  • • ¼ teaspoon cardamom powder
  • • 1 tablespoon ghee
  1. Heat ghee in a pressure cooker.
  2. Add cashew, raisin and clove and fry until aromatic.
  3. Remove and keep aside. To the same ghee add the moong dal and stir fry for 1-2 minutes on low flame.
  4. Add ¾ cup water and pressure cook the dal for 2 whistles.
  5. Put off the flame. Open the lid, once all the pressure has released.
  6. Mash the dal with the back of a spoon. Add organic jaggery powder and mix well. Cook it until the jaggery dissolves completely. Flavor it with Cardamom powder.
  7. Now add milk and give a quick stir.
  8. Cook the payasam for 2-3 minutes and put off the flame.
  9. Lastly add the coconut milk and stir well.
  10. Garnish with fried cashew and and raisins and serve.
  11. Recipe Notes:
  12. • Little Moppet Food’s organic jaggery is used to make the payasam which has no impurities, if your jaggery has impurities, make a jaggery syrup by just boiling the jaggery in little water and strain the mix. Add this to the payasam.
  13. • you can make the payasam only using coconut milk. Do not boil the payasam for long after adding the milk. It looses its nutrition and flavor.
  14. • Serve your baby the payasam while warm. Refrigerated left overs can be consumed my adults within a day.
  15. • If making for small babies add dry fruit powder instead of whole nuts to avoid choking hazards
Recipe by My Little Moppet at