Paruppu Payasam With Javvarisi Easy Hotel Style Recipe Cooking

Know the details about the Paruppu Payasam With Javvarisi Easy Hotel Style Recipe Cooking, Paruppu Payasam With Javvarisi Instant Cooking Process

Paruppu Payasam with Javvarisi: A Rich, Traditional Dessert

Paruppu Payasam with Javvarisi, also known as Lentil Sago Pudding, is a traditional dessert from South India. The combination of lentils, sago pearls, and jaggery makes it an exquisite delicacy that is not only delightful but also nutritious.

Paruppu Payasam With Javvarisi Easy Hotel Style Recipe Cooking

Items Required:

  • Moong Dal (Split Yellow Lentils) – 1/2 cup
  • Javvarisi (Sago Pearls) – 1/4 cup
  • Jaggery – 1 cup
  • Water – 3 cups
  • Cardamom Powder – 1/2 teaspoon
  • Ghee (Clarified Butter) – 2 tablespoons
  • Cashews – 10
  • Raisins – 10

Nutritional Information:

This recipe serves approximately four people. Each serving contains around 280 calories, 6 grams of protein, 50 grams of carbohydrates, and 7 grams of fat.

Cooking and Preparation Time:

The total time required for preparation is about 15 minutes, and cooking time is approximately 45 minutes.

Cooking Steps Overview:

  1. Roast the moong dal
  2. Cook the dal and sago separately
  3. Prepare the jaggery syrup
  4. Combine all ingredients and simmer
  5. Fry cashews and raisins in ghee
  6. Add them to the payasam

Step-by-step Cooking Procedure:

  1. Roast the Moong Dal: Dry roast the moong dal in a pan until it turns golden brown.
  2. Cook the Dal and Sago: Rinse the roasted dal and cook it in a pressure cooker with a cup of water for three whistles. In a separate pot, cook the sago in two cups of water until it turns transparent.
  3. Prepare the Jaggery Syrup: In another pan, add jaggery and half a cup of water. Heat it until the jaggery melts completely. Strain the syrup to remove any impurities.
  4. Combine the Ingredients: Add the jaggery syrup to the cooked dal and sago, and stir well. Simmer it for a few minutes until it thickens slightly.
  5. Fry Cashews and Raisins: In a small pan, heat ghee and fry cashews and raisins until they turn golden brown
  6. Final Touch: Add the fried cashews, raisins, and cardamom powder to the payasam and mix well.


  • Always roast the moong dal on low flame to avoid burning.
  • Rinse the sago thoroughly before cooking to remove excess starch.
  • Adjust the quantity of jaggery based on your preference for sweetness.

Things to Know:

  • Paruppu Payasam with Javvarisi is typically served warm but can also be enjoyed chilled.
  • It can be stored in the refrigerator for up to 2 days.


Q1: Can I use any other dal instead of moong dal? A: Yes, you can use chana dal or toor dal, but the taste and texture may vary.

Q2: Can I use sugar instead of jaggery? A: Yes, you can use sugar, but jaggery gives a unique flavor and color to the payasam.

Q3: How do I know when the sago is cooked? A: The sago is cooked when it turns transparent and soft.

In conclusion, Paruppu Payasam with Javvarisi is a rich and delicious dessert that you can enjoy on any occasion. With these detailed steps, preparing this traditional Indian dish at home becomes an easy task.

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