Parippu Payasam

Author: Maria Jose
Print Recipe


  • 200 gms Cherupayar Parippu / Moong dal
  • 400 gms Jaggery
  • 1.5 cups Thick coconut milk
  • 4 cups Medium thick coconut milk
  • 4 cups Light coconut milk
  • 3 tbsp Ghee
  • 50 gms each Cashew nut & Coconut pieces


  • Fry the parippu without oil for 5-6 minutes. Wash it well & cook with boiled water. Melt the jaggery by adding 1 cup water. Add the melted jaggery to well cooked parippu & stir well. Add 2 tablespoon ghee to this & mix well. Add light coconut milk & when it starts boiling add medium thick coconut milk. When this mix evaporates and becomes half add the thick coconut milk. Stir well for 5 minutes & remove from gas.
  • Fry the cashewnuts & coconut pieces in rest of the ghee & add to payasam. Serve hot.


The payasam keeps well in the fridge for 2-3 days. Microwave for 1 min, before serving. I used Maggie coconut milk powder to make this payasam. For thick coconut milk use 3-4 tbsp milk powder in 1 cup lukewarm water, for medium thick, use 2-3 tbsp milk powder in 1 cup lukewarm water, for thin, use 1-2 tbsp milk powder in 1 cup lukewarm water.