Parippu Payasam With Cow Milk Recipe Hotel Style Easy
Parippu Payasam With Cow Milk Recipe Hotel Style Easy Cooking
Parippu Payasam With Cow Milk Recipe Hotel Style Easy Cooking is a beloved South Indian dessert that blends creamy dairy, wholesome lentils, jaggery sweetness, and aromatic spices to make a rich restaurant-style pudding right in your kitchen. In Kerala and Tamil Nadu, this dish is a festive favorite often featured in sadhya meals Wikipedia: Sadya and has deep cultural roots in Indian celebrations. For more details, check the hotel booking.
Recipe Card
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Servings | 6 servings |
| Difficulty | Medium |
Ingredients
- Split Moong Dal (Cherupayar Parippu) – 1 cup (200 g)
- Cow’s Milk – 4 cups (approx 1 litre)
- Jaggery (Sharkkara) – 1 1/4 cups (250 g), grated
- Water – 2 cups for cooking dal
- Ghee – 3 tbsp (clarified butter)
- Cardamom Powder – 1 tsp
- Cashew Nuts – 12 pieces
- Raisins – 12 pieces
- Saffron (optional) – a pinch for aroma
- Salt – a pinch to balance sweetness
Step-By-Step Instructions
1. Prepare Ingredients (5 mins)
Rinse the split moong dal under cold running water until water runs clear. Grate the jaggery and keep it ready. Break cardamom pods and crush to a fine powder.
2. Cook The Dal (10–12 mins)
In a large pressure cooker, add rinsed moong dal and 2 cups of water. Close the lid and cook on medium heat for 3–4 whistles until the dal is soft. You want the dal completely tender so it dissolves into the pudding’s texture. Understanding Parippu Payasam Cow Milk is essential.
3. Prepare Jaggery Syrup (5 mins)
While dal cooks, place grated jaggery in a small pan with 1/4 cup of water on low flame. Stir until jaggery melts and forms a smooth syrup. Strain to remove impurities if needed.
4. Combine Dal And Jaggery (5 mins)
Once the pressure is released, open the cooker and mash the cooked dal with a spoon or potato masher. Add the jaggery syrup to the dal and stir well. Cook on low heat for 3–4 minutes until well combined.
5. Add Milk (10–12 mins)
Pour in the cow’s milk and stir continuously to avoid sticking. Bring the mixture to a gentle boil and then reduce heat. Simmer on low for 10–12 minutes so the flavours meld and the milk slightly thickens. This relates to Parippu Payasam Cow Milk.
6. Tempering & Final Touch (5 mins)
In a small pan, heat ghee. Add cashew nuts and raisins, fry until golden. Pour the ghee, fried nuts, and raisins into the payasam. Sprinkle cardamom powder and a pinch of saffron for aroma. Turn off the heat and let it rest for 5 minutes.
7. Serve Warm Or Chill (optional)
You can serve it warm in bowls as a comforting dessert or chill it in the refrigerator for a cool, creamy treat. Many hotels serve it warm with a glossy texture and a gentle aroma that fills the room.
Pro Tips From Personal Cooking Experience
- Roast the dal lightly for 1–2 minutes before pressure cooking; it enhances aroma and deepens flavour.
- Milk consistency matters — use full-fat cow’s milk for the most authentic hotel-style creaminess.
- Add jaggery syrup after the milk comes to a gentle boil to prevent curdling.
- If your jaggery has impurities, dissolving and straining improves texture dramatically.
- I personally recommend resting the payasam for 10 minutes off flame — it thickens beautifully and tastes richer.
Chef’s Notes
Substitutions
If you cannot find jaggery, you can substitute with brown sugar though the depth of sweetness will change. For a vegan variation, swap cow’s milk entirely with coconut milk but the flavour shifts closer to a traditional Parippu Pradhaman Wikipedia: Ada Pradhaman. Learn more about Parippu Payasam Cow Milk.
Storage Tips
Cool completely before refrigerating in an airtight container. It stays fresh for 2–3 days. Reheat on low heat with a splash of milk to restore creaminess. Do not freeze as the dairy can separate.
Nutrition Information (Per Serving Estimate)
| Nutrient | Amount |
|---|---|
| Calories | ~335 kcal |
| Carbohydrates | ~55 g |
| Protein | ~8 g |
| Fat | ~10 g |
| Sugars | ~40 g |
Nutrition data approximated from similar moong dal payasam recipes — a typical serving of moong dal payasam contains about 335 calories and is rich in carbs and moderate in protein and fat Tarladalal nutrition.
Frequently Asked Questions
What texture should hotel-style payasam have?
Hotel-style payasam is richly creamy yet still pourable; not too thick like pudding and not too thin like milk. The dal should be dissolved into the milk achieving a uniform, glossy texture. This relates to parippu payasam cow milk.
Can I make this payasam without pressure cooker?
Yes. Cook the moong dal in a heavy pot with sufficient water until soft, but it takes longer — about 20–25 minutes. Stir often to prevent sticking.
Why did my milk curdle?
Milk curdles if high heat is used after adding jaggery. Always add jaggery syrup after milk is simmering gently and keep heat low. Stir continuously. Patience makes perfect.
Is this payasam healthy?
It is dessert — moderately healthy due to protein from lentils and minerals from jaggery. Enjoy in controlled portions, especially if you are watching sugar intake. This relates to parippu payasam cow milk.
Cultural Context And Personal Story
When I visited Kerala during Vishu celebrations, I was surprised at how every household and restaurant had its signature parippu payasam. What struck me most was the attention to texture and aroma — a subtle cardamom hint and rich milkiness that lingered after each bite. In hotels around Kochi, servers often pour a ladle of steaming payasam into small brass bowls, the fragrance drawing you in before the first taste.
Parippu Payasam With Cow Milk Recipe Hotel Style Easy Cooking is more than a dessert; it’s nostalgia, culture, and culinary finesse on a spoon. The simplicity of ingredients belies the complexity of taste that comes only with precision and love for the tradition.
Serving Suggestions
- Serve with a garnish of chopped pistachios for contrast.
- Pair with crispy banana chips or appam for festive meals.
- A scoop of vanilla ice cream on warm payasam makes an indulgent fusion dessert.
Variations To Try
- Saffron Infused — Soak a few strands in warm milk before adding for golden colour and fragrance.
- Cardamom & Nutmeg — Add a pinch of nutmeg for a spicy twist.
- Rice & Dal Mix — Combine rice with dal for a thicker, textured payasam similar to Palada and Parippu fusion.
If you love South Indian sweets, this recipe brings that hotel-style charm to your home kitchen with easy cooking steps, authentic flavours, and warm memories in every spoonful. This relates to parippu payasam cow milk.
