Moong Dal Payasam Without Coconut Milk Recipe Cooking Easy

Moong Dal Payasam Without Coconut Milk Recipe Cooking Easy is a delicious South Indian dessert variation that skips coconut milk yet keeps rich flavour with jaggery and creamy milk. This version of payasam (also known as paruppu payasam) is comforting, easy to prepare, and perfect for festivals, family dinners, or celebrations when you want a simple sweet treat without the distinct coconut flavour.

Easy Moong Dal Payasam Without Coconut Milk Recipe: Recipe Card

Ingredients With Exact Quantities

• 1 cup yellow moong dal (split mung beans)
• 2 ½ cups water (for cooking dal)
• 4 cups whole milk (full-fat preferred)
• 1 cup jaggery (grated or chopped)
• 2 tablespoons ghee (clarified butter)
• 10–12 cashew nuts
• 10–12 golden raisins
• ½ teaspoon cardamom powder
• Pinch of salt (to balance sweetness)

Step-By-Step Instructions

1. Prepare the Moong Dal (10 minutes)

Rinse 1 cup of moong dal thoroughly under running water until water runs clear. Then, in a medium pot or pressure cooker, add the rinsed moong dal with 2 ½ cups of water. If you have time, soak the dal for 15–20 minutes first to reduce cooking time and help it become soft faster.

If using a pressure cooker, cook on medium heat for about 2–3 whistles (roughly 10 minutes) until dal is fully tender but not mushy. If cooking in a pot, simmer on medium heat for about 15–20 minutes, stirring occasionally to prevent sticking. Understanding Moong Dal Payasam Without is essential.

2. Sweeten With Jaggery (5 minutes)

While the dal cooks, take the grated jaggery in a small saucepan with ¼ cup of water. Heat on low flame, stirring frequently until the jaggery fully dissolves into a smooth syrup. Strain any impurities using a fine mesh strainer. This is your jaggery syrup base that will sweeten the payasam.

3. Combine Milk and Cook (15 minutes)

Once the dal is cooked, mash it lightly with a spoon to break it down slightly. Then, pour in 4 cups of whole milk and stir well. Allow the mixture to come to a gentle boil on medium heat, stirring often to avoid burning the bottom. Gradually add the jaggery syrup while stirring continuously.

However, lower the heat and let this simmer for about 10–15 minutes, until the mixture slightly thickens and becomes creamy. Add the pinch of salt and ½ teaspoon of cardamom powder for aroma and flavour. This gives the payasam the classic South Indian dessert taste with a warmer balance of sweet and spice. This relates to Moong Dal Payasam Without.

4. Fry Nuts and Garnish (5 minutes)

In a small frying pan, heat 2 tablespoons of ghee on medium heat. Fry the cashew nuts until they turn golden brown, then add the raisins and fry until they become plump. Pour this ghee-nut mixture over the cooked payasam for richness and textural contrast.

Pro Tips From My Kitchen

• Dry roast the moong dal lightly before cooking to bring out a deeper nutty aroma — this makes a noticeable difference in flavour.
• If you want extra creaminess without coconut milk, use half-and-half (cream mixed with milk) instead of all milk for a richer texture.
• When dissolving jaggery, keep heat low — jaggery burns easily and can make the dessert bitter.
• Stir gently while simmering milk — milk can boil over quickly or form skin on top if left unattended.
• If the payasam thickens too quickly, add a splash of warm milk to adjust consistency without cooling down the dish.

Chef’s Notes: Substitutions And Storage Tips

Substitutions: You can replace jaggery with brown sugar or cane sugar for an alternative sweetener, but the flavour will shift slightly. For a vegan alternative (still without coconut milk), swap whole dairy milk with almond or soy milk — ensure you cook gently to prevent separation.

However, Storage: This payasam keeps well in the refrigerator for up to 3 days in an airtight container. Reheat gently on stove or microwave with a splash of milk to rehydrate before serving. If the payasam thickens after cooling, add warm milk and stir until it loosens back to preferred consistency. Learn more about Moong Dal Payasam Without.

Nutritional Information Per Serving

This nutrition data is based on similar traditional moong dal payasam recipes and can vary depending on the milk and jaggery quantity used.

Why Moong Dal Payasam Works Without Coconut Milk

Traditionally, payasam recipes use coconut milk or dairy milk for richness. But in households where coconut milk isn’t preferred or available, replacing it entirely with whole milk keeps the dessert luscious and satisfying without altering the soul of the dish. What surprised me when I first tried this variation was how creamy and balanced the texture remained even without coconut milk — due to the slow simmering of milk with dal and jaggery.

Cultural Context And Serving Suggestions

Moong dal payasam (or paruppu payasam) is more than just a dessert — it’s often prepared for festivals like Pongal, Diwali, and family functions across South India. On cooking countless batches for different occasions, I personally recommend serving it warm with an extra dollop of ghee on top to improve the aromatic experience. Pair it with savoury dishes like vegetable biryani or simple steamed rice for a traditional festive spread. You can also serve it chilled as a cooling dessert on warm days, a practice common in many homes.

External Reference

For cultural insights on payasam as a traditional Indian pudding, you can see the general entry about Indian lentil dishes on Wikipedia Dal Article.

Frequently Asked Questions (FAQs)

Can I Make This Payasam Without Dairy Milk?

Yes — you can use plant-based milks like almond or oat milk. However, the texture and sweetness may vary slightly, so adjust jaggery accordingly.

Why Is My Payasam Too Thick?

If it thickens too much, stir in warm milk gradually until desired consistency is reached. Payasam naturally thickens as it cools.

Can I Reduce The Sugar Content?

Absolutely — if you prefer less sweet desserts, start with ¾ cup jaggery and adjust after tasting when cooked.