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Pasi Paruppu Payasam Recipe, South Indian Style Moong Dal Payasam (Mung Bean Pudding Dessert) Recipe With Sugar

Easy and yummy south Indian style pasi paruppu payasam or moong dal payasam (mung bean dessert) prepared without jaggery (using sugar).
Course Dessert
Cuisine Indian
Keyword moong dal desserts, moong dal payasam, moong dal recipes, mung bean dessert recipe, mung bean recipes, pasi paruppu payasam
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 442kcal

Ingredients

  • 1 cup pasi paruppu (yellow moong dal, skin removed mung beans)
  • 2 cups coconut milk plus  2 to 3 tablespoons for dissolving saffron & more as needed
  • 1 cup water
  • 1 cup sugar adjust to taste
  • 2 tablespoons ghee
  • 5 saffron strands optional
  • ½ teaspoon cardamom powder or 1 cardamom pod

Instructions

  • Dry roast the pasi paruppu or moong dal in pressure cooker (without closing the cooker) for about 4 to 5 minutes or until the raw smell goes away. Make sure you keep stirring so that the yellow mung beans don't get burnt at the bottom. While dry roasting you can use low heat. The color of the moong dal shouldn't change, it should stay yellow.
  • Once the dal is dry roasted well, add the ghee and roast for another 2 minutes, while you keep stirring.
  • Add the sugar, water and coconut milk and mix the ingredients well.
  • Close the pressure cooker with the lid (make sure to use a large sized cooker at least 5 to 6 liters size or 6 quart size and also make sure you put the safety valve and follow the instructions in the manual while using the pressure cooker).
  • Cook in medium heat for about 10 minutes or until 2 whistles come. Allow the pressure cooker to cool down.
  • Meanwhile you can dissolve the saffron strands in a little coconut milk (2 to 3 tablespoons of coconut milk is enough for this).
  • Once the pressure cooker is cooled, you can open the cooker and see if the dal is cooked well and soft enough in texture.
  • Now gently mash the cooked moong dal using a spoon or ladle which will make it more perfect for pudding like texture.
  • Add little more water or coconut milk as needed, for more liquid like consistency based on your preference (you may also use regular whole milk instead of coconut milk if you wish).
  • Also add the cardamom powder, and dissolved saffron to the moong dal coconut milk mixture and simmer the payasam in low heat for another 2 minutes. Now your sweet mung bean dessert or pasi paruppu payasam is ready to serve! Enjoy the dessert hot or cold as you wish!

Notes

As I already mentioned you can always fry the raisins and cashews in little ghee and garnish your payasam or kheer pudding if you wish!
Payasam tends to thicken as it cools down. You may add little more coconut milk or regular milk as needed to adjust the consistency of the payasam once its cold.

Nutrition

Calories: 442kcal | Carbohydrates: 57g | Protein: 10g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 13mg | Sodium: 17mg | Potassium: 596mg | Fiber: 6g | Sugar: 36g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 5mg