Moong Dal Payasam Without Coconut Milk Recipe Cooking Easy

Know the details about the Moong Dal Payasam Without Coconut Milk Recipe Cooking Easy, Moong Dal Payasam Without Coconut Milk Complete Recipe

Moong Dal Payasam without Coconut Milk: A Delectable Indian Dessert

Craving a sweet treat that’s both delicious and nutritious? Moong Dal Payasam without coconut milk is an Indian dessert that hits all the right notes. This post will guide you through the process of making this delightful dish, with details on ingredients, cooking procedure, tips, and more.

Moong Dal Payasam Without Coconut Milk Recipe Cooking Easy

About Moong Dal Payasam

Moong Dal Payasam, also known as Pasi Paruppu Payasam in Tamil, is a traditional Indian dessert made primarily from moong dal (split yellow lentils), jaggery, and milk1. It’s often prepared during festivals and special occasions. The protein-rich moong dal, iron-filled jaggery, and the wholesomeness of milk make this dessert a healthy choice.

Ingredients Required and Quantity

  • Moong Dal – 1/2 cup
  • Jaggery – 1 cup
  • Milk – 3 cups
  • Ghee – 2 tablespoons
  • Cashew nuts – 10
  • Raisins – 10
  • Cardamom Powder – 1/2 teaspoon

Nutritional Information

One serving of Moong Dal Payasam approximately contains:

  • Calories: 280 kcal
  • Protein: 7 g
  • Fat: 10 g
  • Carbohydrates: 40 g

Please note, these values might vary based on the exact quantity of each ingredient used.

Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes

Cooking Steps Overview

The process involves roasting the moong dal, boiling it until soft, adding jaggery for sweetness, and finally incorporating milk to provide a creamy texture. The Payasam is garnished with fried cashews and raisins for added flavor.

Step-by-step Cooking Procedure

  1. Roast the Moong Dal: Heat a pan and dry roast the moong dal until it turns golden brown. Make sure to stir continuously to avoid burning.
  2. Cook the Moong Dal: Transfer the roasted dal to a pressure cooker, add water, and cook for about 3-4 whistles or until the dal becomes soft.
  3. Prepare the Jaggery Syrup: In a separate pan, add jaggery and a little water. Heat it until the jaggery completely dissolves. Strain the syrup to remove any impurities.
  4. Combine the Ingredients: Add the jaggery syrup to the cooked dal and mix well. Cook on a low flame till it thickens.
  5. Add Milk: Add the milk and cardamom powder. Stir well and let it simmer for a few minutes.
  6. Garnish the Payasam: Heat ghee in a small pan, fry the cashews and raisins until golden, and add them to the payasam.

Your delicious Moong Dal Payasam without coconut milk is ready to be served!


  • You can adjust the quantity of jaggery based on your sweetness preference.
  • Adding cardamom powder enhances the flavor of the payasam.

Things to Know

  • Moong Dal Payasam can be served hot or cold based on your preference.
  • It can be stored in the refrigerator for up to 2 days.


Q: Can I use sugar instead of jaggery? A: Traditionally, jaggery is used in Moong Dal Payasam. However, you can use sugar if jaggery is not available.

Q: Can I use coconut milk instead of regular milk? A: Yes, you can use coconut milk if you prefer, but this recipe is specifically for those who want to make the payasam without coconut milk.

In conclusion, Moong Dal Payasam without coconut milk is a delightful dessert that combines taste and nutrition. Give this recipe a try and enjoy the heavenly taste!

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