Moong Dal Payasam or Moong Dal Kheer also called Parippu Payasam in South India is a thick, creamy sweet dish made using Moong lentils, milk, and dry fruits. It’s like a North Indian kheer made using the lentil. Here is how to make it.


  • ▢½ cup Moong Dal
  • ▢2 cups Water
  • ▢1 tsp Ghee
  • ▢1 cup Jaggery
  • ▢1 cup Thin Coconut Milk
  • ▢1 tsp Cardamom Powder
  • ▢¼ cup Thick Coconut Milk

For Frying:

  • ▢2 tsp Ghee
  • ▢10-12 Cashew Nuts (halved)
  • ▢2 tbsp Dry Coconut (thinly sliced)


  • Wash the dal and add it in a pressure cooker.
  • Roast until it turns brown and aromatic.
  • Add water and ghee in the cooker.
  • Pressure cook for 3-4 whistles on high heat or until dal is soft.
  • Mix jaggery and ¼ cup water in a pan.
  • Cook until jaggery dissolves in water.
  • Strain the jaggery water and add in the cooked dal.
  • Add 1 cup thin coconut milk and cook the payasam for 2-3 minutes.
  • Add thick coconut milk and cardamom powder and cook for another minute.
  • Heat ghee for frying in a pan.
  • Add cashew nuts and coconut and fry until they turn brown.
  • Pour the ghee over the ready payasam.
  • Serve hot
Paruppu Payasam | Moong Dal Payasam | Easy Indian Dessert Recipe