Cherupayar Parippu Payasam With Cow Milk Recipe Easy Cooking

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Cherupayar Parippu Payasam with Cow Milk: A Traditional Kerala Delicacy

Cherupayar Parippu Payasam, a traditional dessert from Kerala, India, is a sweet treat that marks celebrations and festivities. Made from moong dal (green gram), jaggery, and cow’s milk, this payasam is a delightful blend of health and taste. In this blog post, we’ll guide you through the process of making this delicious dessert at home.

Cherupayar Parippu Payasam With Cow Milk Recipe Easy Cooking

About Cherupayar Parippu Payasam

Cherupayar Parippu Payasam is an integral part of Onam Sadhya, a grand vegetarian feast prepared during the annual harvest festival of Onam in Kerala. The use of cow’s milk adds a unique richness to the payasam, enhancing its flavor and nutritional value.

Items Required List and Quantity

  • Cherupayar Parippu (Moong Dal): 1 cup
  • Cow Milk: 4 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

The Moong Dal is rich in protein and fiber, while cow’s milk offers a good dose of calcium. Jaggery is an excellent source of iron. The ghee, nuts, and raisins add healthy fats and additional nutrients.

Cooking Time and Preparation Time

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes

Cooking Steps Overview

The cooking process involves roasting the dal, preparing the jaggery syrup, boiling the milk, and finally mixing all the ingredients together. The payasam is then garnished with fried cashew nuts, 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. Make sure to 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 it’s completely melted, strain it to remove any impurities.
  4. Boil the Milk: In another pot, bring the cow’s milk to a boil. Reduce the heat and let it simmer.
  5. Combine the Ingredients: Add the cooked dal and jaggery syrup to the milk. Stir well and let it simmer for a few minutes.
  6. Add the Spices: Add the cardamom powder to the mixture and stir.
  7. Garnish: In a small pan, heat ghee and fry the cashew nuts, raisins, and coconut pieces until they turn golden. Add these to the payasam.
  8. Serve: Your Cherupayar Parippu Payasam is ready to be served. Enjoy it hot or chilled.

Tips and Things to Know

  • Always roast the moong dal on low heat to ensure it cooks evenly without burning.
  • Use fresh cow’s milk for the best taste.
  • You can adjust the amount of jaggery based on your preferred sweetness level.


Q: Can I use any other dal instead of moong dal?

Cherupayar Parippu Payasam is traditionally made with moong dal. However, you can experiment with other types of dal, but the taste may vary.

Q: Can I use any other milk instead of cow’s milk?

Yes, you can use other types of milk, but cow’s milk gives the payasam its traditional flavor.

Cherupayar Parippu Payasam with Cow Milk is a comforting dessert that brings the taste of Kerala to your kitchen. Enjoy this delicious dish with your family and friends!

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