

I was wondering about the menu I should be preparing for Diwali and as you know no feast is complete without dessert.In traditional south indian meal during any festivity Payasam is a must. And my MIL always says when offering to GOD jaggery based payasam is considered auspicious.I made a small amount of Kadala Paruppu and Payatham Paruppu mixed payasam during my visit to parent’s house last month and am planning to make this for Diwali menu.This is a channa dal and moong dal based payasam and is prepared during Avani Avittam festival and Navaratri too.


Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
cup
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Ingredients
- 1/2 cup Channa dal
- 1/4 cup moong dal
- 3/4 cup jaggery
- a few Cashewnuts
- a few Raisins
- 1 tsp ghee
- pinch Elachi powder a
- 1 cup water
- a few coconut pieces(optional)
Ingredients
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Instructions
- In a heavy vessel,i I used mom's traditional uruli a heavy vessel,add a bit of ghee and dry roast channa and moong dal till it emits a nice aroma.
- Once brown add water.
- Allow it to cook slowly on a medium flame till they are soft and mushy.Add jaggery and cardamom powder.
- Cook till the dals are mushy.
- In a small tempering ladle fry cashews and raisins by adding a bit of ghee.
- Add it to the payasam.
- Your tasty paruppu payasam is ready.If adding coconut pieces add while frying the cashew-raisin in the ladle itself.If you find payasam thicker add 1/4 cup milk.
Recipe Notes
- Notes
- Add a teaspoon of badam powder for extra taste.
- You can add coconut milk for extra creaminess.
- You can grind cashews as well for a change from the regular method.