Paruppu Payasam Javvarisi Hotel Style Recipe Easy And Authentic

Paruppu Payasam Javvarisi Hotel Style Recipe Easy And Authentic is a rich South Indian pudding-style dessert combining split moong dal (paruppu) and tapioca pearls (javvarisi), cooked slowly in milk with jaggery, cardamom, ghee, cashews and raisins to recreate the creamy, aromatic payasam you find in traditional hotel kitchens across Tamil Nadu and Kerala. In South Indian culture, this kind of sweet pudding, sometimes called kheer, has been made for centuries as part of festive meals and temple prasadam — a cultural fact supported by the kheer / payasam description on Wikipedia, which notes its deep roots in Indian cuisine. For more details, check the hotel booking.

Recipe Card

Ingredients With Exact Quantities

• 1/2 cup javvarisi (sago/sabudana tapioca pearls)
• 1/2 cup moong dal (pasi paruppu), rinsed
• 4 cups whole milk, boiled and cooled slightly
• 3/4 cup powdered jaggery (adjust per sweet preference)
• 2 tablespoons ghee
• 10 cashew nuts
• 10 raisins
• 1/4 teaspoon cardamom powder
• 3 cups water for cooking dal & javvarisi
• optional pinch of salt

Step-By-Step Instructions With Timings

1. Prepare Ingredients (5 minutes)

Rinse the moong dal in clean water until the water runs clear. Wash the javvarisi and set it aside. Keep all measured ingredients at hand to streamline cooking.

2. Roast Moong Dal (7 minutes)

Heat a heavy-bottomed pan over medium heat. Add the moong dal and dry-roast until it turns light golden and you smell a nutty aroma. Be careful not to burn it — this brings out flavor and aids faster cooking. Understanding Paruppu Payasam Javvarisi Hotel is essential.

3. Cook Dal And Javvarisi Together (20 minutes)

Add 3 cups of water to the roasted dal, then stir in the washed javvarisi. Simmer on medium heat, stirring occasionally, until both the dal and javvarisi turn soft and translucent — about 15–20 minutes. If water evaporates too fast, add a little more hot water to prevent sticking.

4. Add Jaggery (5 minutes)

Lower the heat and sprinkle the powdered jaggery over the cooked dal–javvarisi mixture. Stir well until jaggery dissolves completely. Continue cooking on low heat for 3–5 minutes until the mixture becomes sticky and cohesive.

5. Toast Nuts And Raisins (5 minutes)

In a separate small pan, heat the ghee and fry the cashew nuts until golden. Add the raisins and fry until they puff up. Remove them and reserve the ghee for later steps. This relates to Paruppu Payasam Javvarisi Hotel.

6. Add Milk And Cardamom (5 minutes)

Reduce heat to low. Slowly pour in the boiled & slightly cooled milk while stirring gently to integrate. Add the cardamom powder and continue to simmer for 3–5 minutes. Make sure the milk never comes to a hard boil once jaggery is added, to avoid curdling.

7. Combine And Serve (3 minutes)

Stir in the toasted cashews and raisins. Turn off the heat and let the payasam rest covered for a few minutes to thicken slightly. Serve warm like a hotel dessert or cool for a refreshing version.

Pro Tips From Personal Cooking Experience

• When I visited a traditional South Indian hotel in Chennai, I noticed chefs always finish with a generous pour of hot ghee over the payasam — it creates a deeper aroma and silky texture that guests love.
• Soaking javvarisi in hot water for 20–30 minutes before cooking speeds up the process, especially if you’re in a hurry.
• If your milk curdles after adding jaggery, it’s usually because the jaggery was hotter than the milk. Cool both slightly before mixing.
• I personally recommend using fresh, unprocessed jaggery instead of refined sugar — it gives a richer, caramel-like taste that matches hotel style payasam best.
• Always stir continuously once milk is added to prevent burning at the bottom.

Chef’s Notes: Substitutions And Storage

Substitutions

• Coconut Milk: Replace up to half the dairy milk with coconut milk for a vegan option and a creamier feel.
• Sweetener: If you don’t have jaggery, light brown sugar can be used, although the flavor will change slightly.
• Nut Options: Almond slivers or pistachios can replace cashew nuts for different textures.

Storage Tips

• Refrigerate leftover payasam in an airtight container for up to 3–4 days. Warm slightly before serving to bring back creamy consistency.
• Do not freeze, as the milk and jaggery mixture can separate on thawing.

Nutrition Information Per Serving (Approximate)

These estimates are adapted from similar traditional payasam recipes with jaggery, milk, sago and nuts. Learn more about Paruppu Payasam Javvarisi Hotel.

What Makes This Recipe Hotel Style?

In many South Indian hotels, payasam is not simply sweet — it is balanced for texture, sweetness, aroma and richness. Chefs typically roast ingredients gently, add jaggery at the correct temperature to prevent curdling, and finish with a distinctively warm ghee pour. This elevates the flavors and mouthfeel — exactly what you aim for in this Paruppu Payasam Javvarisi Hotel version.

Frequently Asked Questions (FAQs)

Can I make this without milk?

Yes — using full-fat coconut milk or almond milk gives a rich alternative. The taste will differ slightly from the classic dairy version but remains delicious.

Why do some jaggery payasam recipes call for soaking javvarisi?

Soaking helps the pearls cook uniformly and faster. If you skip soaking, cooking time increases slightly and requires careful monitoring.

Is this payasam suitable for festivals?

Absolutely. Payasam is traditionally served during celebrations like Pongal, Onam and temple offerings in South India, and this variant fits beautifully in festive menus.

How do I prevent milk from curdling?

Make sure jaggery syrup and milk are at similar temperatures when combining. Adding cold milk to a hotter jaggery base can help reduce curdling risk.

Final Thoughts

Paruppu Payasam Javvarisi Hotel Style Recipe brings the authentic taste of South Indian hotel payasam right to your home kitchen. With the comfort of familiar ingredients like jaggery, moong dal, tapioca pearls and warm spices, this dessert is perfect for festive occasions or family dinners. I personally recommend pairing it with a warm filter coffee after meals for a truly comforting experience.