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You are here: Home / Kerala Recipes / Kadala parippu payasam, kadalai paruppu payasam recipe

Kadala parippu payasam, kadalai paruppu payasam recipe

November 1, 2022 23 Comments

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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 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes 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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By nags Filed Under: Kerala Recipes, Onam Sadya Recipes, Payasam Recipes, Sweets Puddings Desserts

Previous Post: « Cumin Rice or Jeera Rice Recipe Step by Step
Next Post: Paal Payasam Recipe | Milk & Rice Payasam | Onam Recipes »

Reader Interactions

Comments

  1. Nofa

    January 30, 2017 at 10:22 pm

    delicious and easy to make. .

    Reply
  2. Usha balu

    May 27, 2016 at 5:20 pm

    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
    • nags

      May 30, 2016 at 1:08 pm

      you are most welcome usha 🙂

      Reply
  3. suzanna

    March 19, 2013 at 2:39 pm

    Wonderful recipe………..my hubby loved it……thought it was difficult 2 make…..but infact its very easy…..thaankz a ton!

    Reply
  4. Anonymous

    November 12, 2012 at 3:49 pm

    your recipe is authentic.

    Reply
  5. Anonymous

    November 4, 2012 at 11:14 pm

    Hi,
    I live in Sunnyvale, any Indian hotel where I can get dal payasam ?
    Thanks,
    Sunit

    Reply
  6. Shaji

    October 1, 2012 at 4:51 am

    The payasam that has kept me tied up with Kerala and now my children remembers Onam with this recipe.

    Reply
  7. Nagalakshmi V

    September 16, 2012 at 10:36 am

    welcome back to blogging shella!

    Reply
    • Anonymous

      November 4, 2012 at 11:20 pm

      Can you please me if there is any place in the bay area CA where I can buy this.

      Reply
  8. Shella @ Kitchen Secrets

    August 25, 2012 at 6:22 pm

    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
  9. Premalatha Aravindhan

    August 22, 2012 at 3:42 am

    Delicious Payasam,lovely clicks…

    Reply
  10. Sharmilee! :)

    August 22, 2012 at 2:32 am

    Looks delicious..I love anything with jaggery!

    Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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