Cherupayar Parippu Payasam With Coconut Milk Recipe Cooking

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Cherupayar Parippu Payasam with Coconut Milk: A Delectable Dessert from Kerala

Cherupayar Parippu Payasam is a traditional dessert from Kerala, India, that is often served during festivals and special occasions. This sweet dish is made with moong dal (green gram), jaggery, and coconut milk, offering a delightful blend of textures and flavors. In this blog post, we will guide you through the process of making this delectable dessert at home.

Cherupayar Parippu Payasam With Coconut Milk Recipe Cooking

About Cherupayar Parippu Payasam

Cherupayar Parippu Payasam is an integral part of the Onam Sadhya, a grand vegetarian feast prepared during the annual harvest festival of Onam in Kerala. The use of coconut milk in this version of the payasam adds a distinct richness and tropical flavor that is characteristic of Keralan cuisine.

Items Required List and Quantity

  • Cherupayar Parippu (Moong Dal): 1 cup
  • Thick Coconut Milk: 2 cups
  • Thin Coconut Milk: 2 cups
  • Jaggery: 1 cup
  • Water: 2 cups
  • Ghee (clarified butter): 2 tablespoons
  • Cashew nuts: 10-15
  • Raisins: 10-15
  • Cardamom powder: 1/2 teaspoon
  • Coconut pieces: 2 tablespoons

Nutritional Information

Moong dal is a rich source of protein and fiber, while coconut milk provides healthy fats and several essential vitamins and minerals. Jaggery is a good source of iron, and the ghee, nuts, and raisins add additional nutrients.

Cooking Time and Preparation Time

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes

Cooking Steps Overview

The cooking process involves roasting and boiling the dal, preparing the jaggery syrup, combining the ingredients with the coconut milk, and then garnishing with fried cashews, raisins, and coconut pieces.

Step-by-Step Cooking Procedure

  1. Roast the Dal: Dry roast the moong dal in a pan until it turns golden brown. Stir continuously to prevent burning.
  2. Cook the Dal: Add 2 cups of water to the roasted dal and cook until it becomes soft.
  3. Prepare Jaggery Syrup: In a separate pan, melt the jaggery with a little water. Once melted, strain it to remove any impurities.
  4. Combine the Ingredients: Add the cooked dal and jaggery syrup to the thin coconut milk. Stir well and let it simmer for a few minutes.
  5. Add Thick Coconut Milk and Spices: Add the thick coconut milk and cardamom powder to the mixture, stir gently and turn off the heat.
  6. Garnish: In a small pan, heat ghee and fry the cashew nuts, raisins, and coconut pieces until golden. Add these to the payasam.
  7. Serve: Your Cherupayar Parippu Payasam is ready to be served. Enjoy it hot or chilled.

Tips and Things to Know

  • Roast the moong dal on low heat to ensure even cooking without burning.
  • Use fresh coconut milk for the best taste.
  • The sweetness of the payasam can be adjusted by adding more or less jaggery as per your preference.


Q: Can I use canned coconut milk?

Yes, you can use canned coconut milk if fresh coconut milk is not available. However, the flavor may slightly differ.

Q: Can I use other types of dal?

Traditionally, Cherupayar Parippu Payasam is made with moong dal. Using other types of dal may alter the taste and texture.

Cherupayar Parippu Payasam with Coconut Milk is a delicious dessert that is sure to impress your family and friends. Enjoy this sweet treat from Kerala!

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