Cherupayar Parippu Payasam Cow Milk Recipe Easy Cooking

Cherupayar Parippu Payasam Cow Milk is a traditional South Indian dessert recipe featuring moong dal cooked with milk and sweetened with jaggery to create a creamy, rich pudding. This variation using cow milk brings a smooth, comforting flavour that pairs beautifully with the earthiness of lentils. In Kerala and Tamil Nadu homes, this payasam is made on festive occasions, temple feasts, or simply as a satisfying dessert after a hearty meal. The classic version uses coconut milk, but substituting with cow milk makes it rich, familiar, and heart-warming.

Recipe Card

Ingredients

• 1/2 cup cherupayar parippu (moong dal)
• 3 cups cow milk (full-fat)
• 1/4 cup coconut milk (optional for extra creaminess)
• 3/4 cup grated jaggery (adjust sweetness to taste)
• 2 tbsp ghee
• 10 cashew nuts
• 10 raisins
• 1/2 tsp cardamom powder
• 1/4 tsp dry ginger powder (optional)
• 2 cups water
• Pinch of salt

Step By Step Instructions

1. Prepare The Dal

Wash the cherupayar parippu thoroughly in running water. Rinse until the water runs clear to remove any dust or husk. This step ensures that your payasam has a clean, smooth texture.

2. Roast And Cook The Dal (10 Minutes)

Heat a heavy-bottom pan over medium flame, add the rinsed moong dal and roast for 2–3 minutes, stirring often. This step enhances the aroma and brings out a nutty flavour. Next, pour in 2 cups of water and bring it to a gentle boil. Understanding Cherupayar Parippu Payasam Cow is essential.

Reduce the heat and simmer until the lentils are soft and begin to break down (about 8–10 minutes). You can mash lightly with the back of a spoon for a creamier texture.

3. Heat The Milk (5 Minutes)

While the dal is cooking, heat the cow milk in a separate pot over a low flame. Allow it to warm but avoid a vigorous boil to prevent scalding the milk. If adding coconut milk for extra richness, keep it aside and add near the end.

4. Make The Jaggery Syrup (5 Minutes)

In a small saucepan, combine the grated jaggery with 1/4 cup water. Warm gently until it melts into a smooth syrup. Strain to remove any impurities from the jaggery. If your jaggery is clean, you may skip straining. This relates to Cherupayar Parippu Payasam Cow.

5. Combine Dal And Sweetness

Once the dal is cooked and the milk warmed, slowly add the jaggery syrup into the dal mixture while stirring constantly. Take care to maintain medium heat so the sugar blends well without sticking to the pan base. Add a pinch of salt to balance the sweetness and improve flavour.

6. Add Milk And Flavours

Pour in the warmed cow milk and a splash of coconut milk (optional). Stir well and simmer for about 5–6 minutes. Do not boil vigorously after the milk is added, or the mixture may curdle. Sprinkle in cardamom powder and dry ginger powder for extra warmth and aroma.

7. Ghee Roast Nuts And Garnish

Heat ghee in a small pan. Add cashew nuts and roast until golden brown, then add raisins and fry until they puff up. Pour this fragrant mixture over your payasam. This ghee tempering adds texture and richness, a hallmark of authentic payasam. Learn more about Cherupayar Parippu Payasam Cow.

Pro Tips From My Kitchen

• Roasting the dal slightly before cooking brings out a deeper, nutty flavour that is often missed in quick recipes. I always do this even when short on time.
• If your milk starts to foam, reduce the heat immediately — this helps avoid overflow and keeps the dessert silky.
• Sweetness preferences vary; start with less jaggery and add more after tasting. The sweetness intensifies as the payasam cools.
• For an ultra-creamy finish, a tablespoon of heavy cream stirred in just before serving is a personal favourite of mine for celebrations.

Chef’s Notes

Substitutions

If you do not have coconut milk, you can replace it entirely with cow milk. This will make the payasam richer in dairy flavour. Low-fat milk can be used, but it will be less creamy. For a vegan version, omit cow milk and replace it with full coconut milk.

Storage Tips

Store leftover payasam in an airtight container in the refrigerator for up to 2–3 days. Reheat over low heat, stirring gently. Adding a splash of milk or water while reheating helps loosen the consistency. Avoid overheating to prevent curdling.

Nutritional Information Per Serving (Approximate)

This dessert delivers energy and moderate protein from lentils and milk but should be enjoyed in moderation due to the sugar content from jaggery.

Where Cherupayar Parippu Payasam Originates

Cherupayar Parippu Payasam is deeply tied to Kerala cuisine and festival traditions such as Sadya onam feast traditions, where lentil payasam variants are common. In different regions of South India, similar lentil sweet puddings are prepared with either coconut milk or dairy milk.

Frequently Asked Questions (FAQs)

Can I make this payasam without jaggery?

Yes. You can substitute jaggery with brown sugar or cane sugar, but jaggery offers a deeper caramel-like taste that is traditional in South Indian payasam.

Is cow milk better than coconut milk for this recipe?

Both options are delicious. Cow milk yields a familiar and rich dairy taste, while coconut milk brings a traditional Kerala flavour. You can blend both for creaminess and nuanced taste.

Can kids eat this dessert?

Yes, payasam can be served to kids in small portions. Reducing jaggery and using full-cream milk makes it more kid-friendly and nutritious.