Parippu Payasam Recipe Hotel Easy Steps & Tips
Parippu Payasam Recipe Hotel Style Instant Cooking Steps
Parippu Payasam Recipe Hotel is the classic Kerala hotel-style sweet dessert made with moong dal (yellow lentil), jaggery and rich coconut milk that you’ll crave after the first spoon. This version recreates the restaurant-like texture and taste right in your home kitchen with easy step-by-step guidance. Parippu Payasam, also known as Parippu Pradhaman in Kerala, is a traditional South Indian dessert served during festivals such as Onam and other celebrations as part of the festive feast. For more details, check the hotel booking.
Recipe Card
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Servings | 6 servings |
| Difficulty | Easy |
Ingredients With Exact Quantities
- 1 cup yellow moong dal (pasi paruppu / cherupayar)
- 2 tbsp ghee (clarified butter)
- 1 cup jaggery (grated)
- 3 cups water (for cooking dal)
- 2 ½ cups thin coconut milk (second extract)
- 1 ½ cups thick coconut milk (first extract)
- ¼ tsp cardamom powder (freshly crushed)
- 3 tbsp cashew nuts
- 3 tbsp raisins (kishmish)
- A pinch of salt
Step-By-Step Instructions (Hotel-Style)
1. Roast And Prepare The Dal (5 mins)
Heat a heavy bottom pan on medium flame. Add 1 cup of yellow moong dal and dry roast without oil for about 3–4 minutes until lightly golden and aromatic. This roasting step gives that rich hotel taste. Stir continuously to avoid burning.
2. Rinse And Cook Dal (5 mins)
Rinse the roasted dal thoroughly under running water. Drain and transfer to a pressure cooker. Add 3 cups of water and a pinch of salt. Pressure cook for 2 whistles (about 5 minutes) until the dal is completely soft and mushy. Understanding Parippu Payasam Recipe Hotel is essential.
3. Dissolve Jaggery (5 mins)
While the dal cooks, take 1 cup grated jaggery in a small bowl. Add ¼ cup water and warm it until jaggery dissolves. Strain the syrup to remove impurities. Set aside.
4. Combine Dal With Coconut Milk (10 mins)
When the pressure releases, open the cooker and mash the cooked dal with a ladle. Pour in 2 ½ cups thin coconut milk on low-medium heat and bring it to a gentle boil. Stir continuously to prevent sticking.
5. Add Jaggery Syrup and Spices (5 mins)
Pour the strained jaggery syrup into the boiling dal-coconut mixture. Stir well until well blended. Add ¼ tsp cardamom powder now. This relates to Parippu Payasam Recipe Hotel.
6. Temper With Ghee-Fried Nuts (5 mins)
In a small pan, heat 2 tbsp ghee. Fry cashew nuts until golden. Add raisins and fry until plump. Pour this aromatic ghee tempering into the payasam for that authentic hotel-style finish.
7. Fold In Thick Coconut Milk (5 mins)
Turn the heat to low and slowly add 1 ½ cups thick coconut milk. Let it simmer for 2-3 minutes — do not boil aggressively. Taste and adjust sweetness or thickness. Remove from heat.
Pro Tips From Personal Cooking Experience
When I visited Kerala last year, I noticed hotels layer their payasam with three stages of coconut milk — thin, medium and thick — to build richness. In home kitchens, using just two extracts still gives that creamy texture. Roasting the dal first makes a noticeable difference in aroma and depth. I personally recommend using dark jaggery for a deep brown hue and traditional flavour. Learn more about Parippu Payasam Recipe Hotel.
- Roasting the dal deeply boosts aroma — don’t skip it.
- Use freshly grated jaggery for smoother consistency.
- Add a pinch of salt — it balances sweetness beautifully.
- If you want extra richness, add a splash of warm milk.
- Stir gently after adding thick coconut milk to avoid splitting.
Chef’s Notes: Substitutions And Storage
If coconut milk is unavailable, you can substitute part of it with full-cream cow milk, though the taste will be slightly different. Swap jaggery with organic brown sugar in a pinch, but adjust sweetness to taste. For nut-free versions, skip cashews and raisins or use toasted coconut slivers.
Store leftover payasam in an airtight container in the fridge for up to 3 days. Reheat on low heat, adding a little water or coconut milk to loosen the consistency.
Nutrition Information Per Serving (Approx.)
| Nutrient | Per Serving |
|---|---|
| Calories | ~335 kcal |
| Carbohydrates | ~55–60g |
| Protein | ~10–12g |
| Total Fat | ~30g |
| Saturated Fat | ~25g |
| Sugars | ~35–40g |
These figures are reference estimates based on commonly available data for moong dal payasam recipes.
Frequently Asked Questions (FAQs)
Can I make Parippu Payasam without coconut milk?
Yes. You can use full-cream milk instead, but then cook on low flame and stir to prevent curdling. Coconut milk gives the authentic hotel style thickness and aroma.
Why does my payasam become grainy?
Undercooked dal or boiling after adding thick coconut milk can cause graininess. Ensure the dal is very soft and simmer gently once coconut milk is added.
Can I prepare this ahead for a party?
Absolutely. Cook it a few hours ahead and reheat gently. Add a splash of warm coconut milk before serving to refresh the creamy texture.
Serving Suggestions
Serve Parippu Payasam hot or warm in traditional copper bowls for an authentic hotel experience. Pair it with banana chips or papadam after an Onam feast. It also makes a heartwarming dessert after everyday South Indian meals.
