This moong dhal payasam is a traditional South Indian dessert with just a few staple ingredients. We make this with yellow moong dal, jaggery, cardamom,water, and milk during festivals like Krishna Jayanthi, Ganesha chathurthi, Tamil New Year, Ugadi, and Onam.
About this payasam
This moong dhal payasam is a traditional payasam made across the country for different festivities. It is also called as paasi paruppu payasam in Tamil or pesara pappu payasam in Telugu. The nuttiness of moong dal, sweetness of jaggery, creaminess of milk, and aroma of cardamom create a naturally rich but not overly heavy dessert. This payasam is aromatic, rich, nutritious, creamy, and comforting.
Yellow split moong dhal is light when compared to other dhals and is also loaded with essential proteins making this payasam more protein rich and nutritious. This is guilt free payasam. Further, the milk also adds to the creaminess, proteins, and calcium.
This dhal is easy to digest too. Hence it is suitable for all ages when you make for any occasion.
Another important note is that this uses jaggery and hence adds more value to the guilt free dessert option while you crave for something sweet on any day.
This payasam is so easy to make. Whether you are in a time pinch or not, this payasam cooks in about 20 minutes.
Ingredients
Moong dhal - protein rich and easily digestible moong dal forms the base for the payasam.
Jaggery - sweetens the payasam. The color of the payasam depends on the color of the jaggery you use.
Milk - adds creaminess, flavor, protein, and calcium
Water - to cook the dal
Cardamom - adds aroma and flavor.
Ghee - a little to fry the cashews and raisins. This also adds flavor.
Cashews, raisins - adds texture
Tips/variations
1. If jaggery has impurities, boil it to dissolve in a little water, strain, and then add to the dhal.
2. The sweetness was just right. If you have a very sweet tooth, add a couple of tbsp of jaggery.
3. You can fry the dhal in ghee or butter and then make too.
4. Tiny bits of coconut can also be fried and added to the payasam.
When can you serve this?
I make this easy to make moong dhal payasam for festive occasions like Ganesha Chathurthi, Navratri, birthdays etc. You make this for any day to satisfy your sweet cravings.
In addition, you can also serve this warm, hot, or chilled providing ways to entertain during different seasons.
You can also make this when you are hosting parties. This is so simple and easy to make, serving in individual glasses will solve your mind from brainstorming for dessert or sweets ideas. Or add it to your slowcooker and let the guests serve themselves warm payasam.
Storage
This payasam has milk. Hence, I would recommend you to store it in the refrigerator if not using in the next couple of hours. You can store this upto two days in the refrigeartor. Warm the moong dhal payasam on stovetop, microwave, or serve chilled.
More Ganesha Chathurthi Recipes
Pori Kadalai
More Payasam/Kheer Recipes
More Moong Recipes
Moong gives tons of proteins and is simple to digest. Whether you have whole or split moong, here are some great recipes that your family will love to include frequently.
Slow Cooker Vegan Whole Moong Masala
Kambu Pesarattu/Pearl Millet and Moong Crepe
Moong Dhal Payasam
Ingredients
- ½ cup Split yellow Moong dhal
- ½ cup Jaggery grated
- 1 cup Milk
- 2 cups Water
- 1-2 Cardamom crushed
- 10 Cashews halved
- 1 tbsp Raisins
- 2 tsp Ghee
Instructions
- Wash the moon dhal, add 2 cups of water and cook on a medium flame. In about 15 minutes the dhal would be cooked.
- In the meantime, boil a cup of milk and let it cool.
- At this stage add the grated jaggery, crushed cardamom. Continue cooking on a medium flame till all the jaggery is dissolved and mixture has a creamy consistency. Add the cool milk and switch off the flame.
- Heat ghee in a pan. Fry the cashews and raisins and add it to the payasam.
- Serve hot, warm, or chilled.
Kalyani says
I love pasi paruppu payasam . light creamy and extremely delish, the clicks are great, Radha!
Preethi says
Moong dhal payasam looks so inviting. One of my most favourite payasam . Looks so creamy and delish .
Seema says
The moongdal payasam is so comforting. Usually we make it with coconut milk, so it will be exciting to try it with regular milk.
Mayuri Patel says
That is one inviting bowl of payasam. I've tasted moong payasam as prasadam in temples but haven't made it at home. It is easy to follow your recipe and it doesn't seem to be difficult sweet to make. Will try out the recipe for the upcoming festivities.
Priya vj says
Payatham Paruppu Paysam is my favorite. Flavorful , light on tummy and extremely delicious to stop with 1 bowl.
magicalingrdnts says
Mine too. Thanks Priya!