Parippu Payasam With Coconut Milk Powder Hotel Style Easy

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Parippu Payasam with Coconut Milk Powder: A Sweet Delight from Kerala

Parippu Payasam is a traditional dessert from the southern Indian state of Kerala. This creamy, delicious dish is made with lentils, jaggery, and coconut milk powder, making it both healthy and tasty. Today, we’ll walk you through how to prepare this delightful dessert at home.

Parippu Payasam With Coconut Milk Powder Hotel Style Easy

Items Required

Here’s what you’ll need to prepare Parippu Payasam:

  • Moong Dal (Yellow Lentils): 1 cup
  • Jaggery: 1.5 cups
  • Coconut Milk Powder: 1 cup
  • Ghee (Clarified Butter): 2 tablespoons
  • Cardamom Powder: 1/2 teaspoon
  • Cashews and Raisins: For garnishing
  • Water: As required

Nutritional Information

Parippu Payasam is not just delicious, but also nutritious. It’s packed with protein from the lentils, vitamins and minerals from the coconut milk, and the sweetness from natural jaggery. A single serving (about 1 cup) contains approximately 250 calories.

Cooking Time and Preparation Time

The total time required to prepare Parippu Payasam is about 45 minutes, with 15 minutes for preparation and 30 minutes for cooking.

Cooking Steps Overview

The process of making Parippu Payasam involves boiling the lentils, melting the jaggery, adding the coconut milk powder, and finally garnishing with fried cashews and raisins.

Step-by-Step Cooking Procedure

  1. Boil the Lentils: Rinse the moong dal thoroughly and boil it in a pressure cooker with enough water until it becomes soft.
  2. Prepare the Jaggery Syrup: In a separate pan, melt the jaggery with a little water until it forms a syrup. Strain this to remove any impurities.
  3. Mix the Ingredients: Add the jaggery syrup to the cooked lentils and stir well. Let it cook for a few minutes.
  4. Add Coconut Milk: Mix the coconut milk powder with warm water to make a thick milk. Add this to the lentil-jaggery mixture.
  5. Add Spices: Add the cardamom powder and mix well.
  6. Garnish: In a separate pan, heat the ghee and fry the cashews and raisins until they are golden. Add these to the Payasam.


  • Ensure that the lentils are soft but not mushy.
  • Always strain the jaggery syrup to avoid any impurities.
  • Do not boil the Payasam after adding the coconut milk, as it may curdle.
  • You can adjust the amount of jaggery based on your preferred level of sweetness.

Things to Know

Parippu Payasam is usually served warm and is a common dish during festivals like Onam and Vishu in Kerala. It can also be refrigerated and served cold.


Q: Can I use any other dal instead of moong dal? A: Traditionally, moong dal is used in Parippu Payasam. However, you can experiment with other types of dal as well.

Q: Can I use fresh coconut milk instead of coconut milk powder? A: Yes, you can use fresh coconut milk. However, coconut milk powder is easier to store and use.

Q: How long can I store Parippu Payasam? A: Payasam can be stored in the refrigerator for up to 2-3 days.

Parippu Payasam is a delicious dessert that brings together the goodness of lentils, jaggery, and coconut milk. This step-by-step guide should help you make this delicious dessert at home. Enjoy the process and the result – a bowl of warm, comforting Parippu Payasam.

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