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Kadala parippu payasam, kadalai paruppu payasam recipe

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Kadala parippu payasam (or kadalai paruppu payasam) is a delicious jaggery-based payasam typically made during festivals and Onam in Kerala. Amma makes payasam as easily as she makes a regular dish and most often, all you need to do is ask for it. The Onam Sadya is obviously incomplete with payasam and we often make two payasams for any Kerala sadya. I love payasam made with jaggery and coconut milk more than milk-based ones like paal payasam. I love the rich, dense sweetness jaggery gives to pretty much anything and the dark, unsalted mounds of jaggery you get in Kerala are quite a treat.

Kadala parippu payasam, kadalai paruppu payasam recipePin

As we roll into yet another Onam that I am not home for, let me at least share a payasam recipe that reminds me of home – and Onam. Amma and I made this together when she was visiting me in May. She brought some jaggery back from Kerala and we used coconut milk powder to make the base of the payasam. She did wildly protest against using the powder and was all set to extract fresh coconut milk at home but I wanted her to spend more in the living room couch with me than with the coconut in the kitchen!

Also check out Cherupayar Payasam Recipe, Palada Pradhaman, and more Payasam Recipes for Onam. 

Kadala parippu payasam, kadalai paruppu payasam recipePin
Kadala parippu payasam, kadalai paruppu payasam recipePin

Kadala parippu payasam

nags
Kadala parippu or kadalai paruppu payasam, a jaggery and coconut milk based payasam recipe perfect for Onam or any special occasion when you want to serve a delicious dessert.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine Indian
Servings 6

Ingredients
  

  • 1/2 cup channa dal / kadalai paruppu
  • 1 cup grated jaggery
  • 4 cups coconut milk
  • 2-3 green cardamom pods powdered
  • 1/4 tsp jeera /cumin + dry ginger / chukku powdered together
  • 1/4 cup ghee
  • 10 cashew nuts
  • 10 raisins
  • A few pieces coconut pieces / thenga kothu

Instructions
 

  • Pressure cook the channa dal with 4 cups water until cooked soft (3-4 whistles).
  • The channa dal should crumble on crushing between fingers but shouldn't turn mushy fully. This is perfect.
  • Add grated jaggery to 1 cup water, heat, and mix until dissolved.
  • Then, add this to the pressure cooked channa dal and bring to boil.
  • To this, add the powdered cardamom and jeera - dry ginger mixture.
  • Let this simmer for about 2-3 mins.
  • Add coconut milk and before it comes to a full boil, remove from fire and set aside.
  • Heat ghee and add the coconut pieces.
  • When it starts to turn brown, add the cashew nuts and raisins.
  • When they turn golden brown, dunk the entire thing into the prepared payasam.
  • Serve hot or chilled
Step by Step Pictures for Kadalai Paruppu Payasam

Pressure cook the channa dal with 4 cups water until cooked soft (3-4 whistles). The channa dal will crumble on crushing between fingers but won’t turn mushy fully. This is perfect. Add jaggery to the pressure cooked channa dal and bring to boil.

Kadala parippu payasam, kadalai paruppu payasam recipePin

To this, add the powdered cardamom and jeera-dry ginger mixture. Let this simmer for about 2-3 mins.

Kadala parippu payasam, kadalai paruppu payasam recipePin
Kadala parippu payasam, kadalai paruppu payasam recipePin
Add coconut milk and before it comes to boil, remove from fire and set aside.

Kadala parippu payasam, kadalai paruppu payasam recipePin

Heat ghee and add the coconut pieces. When it starts to turn brown, add the cashew nuts and raisins. When they turn golden brown, dunk the entire thing into the prepared payasam.

Kadala parippu payasam, kadalai paruppu payasam recipePin

Kadala parippu payasam can be served hot or chilled. I like it either ways although one-day-old chilled payasam holds a special place in my heart. When serving kadala parippu payasam for Onam Sadya, prepare it first thing in the morning and serve warm at the end of the meal.

Kadala parippu payasam, kadalai paruppu payasam recipePin

Notes:
– My mom adds the jaggery ball directly in water, brings it to boil, let’s it dissolve, and then strains it before use. I grate the jaggery first because it’s easier to measure that way. As always, adjust sweetness levels to your liking. The Kerala brown jaggery tends to have impurities so straining it before use is recommended.
– We used coconut milk powder and followed measurement instructions on the packet to make our coconut milk. If using canned or fresh coconut milk, measure out 2 cups of thick coconut milk and 2 cups of thinner (add water if using canned) coconut milk for the payasam.

For kadala parippu payasam in Malayalam, Tamil, Telugu, Kannada, Hindi, Urdu, etc please use the Google translate button in the sidebar.

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Comments

  2. Hi Nags…this is Usha…from Chennai.let me warn you iam not a computer savvy …but I do manage adequately… I was searching for this recipe …going to try this soon for my husband ( he is a CKD patient) now that he is on dialysis… For the past three years… My nephrologist told me I can give these …once in a while… I almost forgot these recipes.,..

    Thanks in advance

    Usha

    Reply

  8. Hye Nags Hw r u? Its been looooong time and I see the changes your blog has made. Looking great as always (both the blog and you 🙂 I honestly love this payasam but have never been able to bring myself to make it> The pics make me wanna dig in right away. I can actually taste the jaggery and the daal. What can I say more!!!!

    I am making a good attempt at blogging once again. Pls do drop in

    Reply

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