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+ servings
two bowls of pasi paruppu payasam
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5 from 1 vote

Pasi paruppu payasam recipe

Pasi paruppu payasam is quick, easy recipe to prepare on festival days. A traditional recipe my mom makes for even a Friday quick payasam.
Prep Time10 mins
Cook Time20 mins
Course: Sweets
Cuisine: Indian
Servings: 2


  • Pressure cooker, 3 Litre


  • ½ cup Pasi paruppu Moong dal
  • ¼ cup Jaggery adjust as per ur taste
  • ½ Milk
  • Water
  • 1 teaspoon Ghee
  • 1 Cardamom powdered
  • 4 Cashews broken into pieces


  • Fry moong dal with little ghee until you get the roasted fragrance, also you should not let it brown too much.
  • Add enough water (¾ cup, approx) and milk and pressure cook up to 3 whistles.
  • After done, mix well in a mashing way and add powdered jaggery to this.
  • Boil in low flame for 2 minutes and add milk/ water as per the need to adjust the consistency.


  • You can cook fully in milk, instead water for more rich taste. But make sure the milk you use is boiled and cooled if its fresh milk especially.
  • If you feel your jaggery has impurities, first heat the jaggery with water just to immerse it and melt the jaggery. Strain it through a metal strainer and add this to the payasam.
  • You can add raisins for enhancing the taste if you like.
  • Don’t over cook and mash the dal and make the payasam like porridge. The texture is very important.