Kerala’s cuisine is celebrated for its balance of flavors, use of natural ingredients, and deep-rooted traditions. Among its most cherished desserts is parippu payasam, a rich and comforting sweet dish prepared with lentils, jaggery, and coconut milk. Known for its creamy texture and earthy sweetness, this classic delicacy is often served during festivals, family gatherings, and special occasions.
At Shalimar, we honor authentic regional recipes that bring warmth and nostalgia to the dining experience. This timeless payasam reflects tradition, patience, and the art of slow cooking — qualities that define true culinary craftsmanship.
What is Parippu Payasam?
Parippu payasam is a traditional Kerala-style dessert made using roasted lentils (usually moong dal), melted jaggery, and fresh coconut milk. Unlike milk-based kheer, this payasam has a deeper brown shade due to jaggery and offers a slightly nutty, roasted flavor from the lentils.
In many homes, it is the first sweet served during festive meals such as Onam Sadya. Its smooth consistency combined with soft-cooked lentils creates a comforting texture that makes it a beloved dessert across generations.
Often referred to in parippu payasam Malayalam traditions, this sweet holds cultural as well as culinary importance.
Cultural Importance
This dessert is deeply rooted in Kerala’s festive traditions. It is commonly prepared during Onam, Vishu, temple festivals, and special family celebrations. In traditional feasts, it is served on banana leaves, enhancing both flavor and presentation.
The process of preparing this payasam often brings families together, reflecting the community spirit behind many regional dishes. At Shalimar, we carry forward this cultural heritage by presenting authentic flavors prepared with care and respect for tradition.
Ingredients for Parippu Payasam Recipe
The simplicity of ingredients contributes to the richness of flavor.
Main Ingredients
- Moong dal (split yellow lentils)
- Jaggery (grated or melted)
- Thin coconut milk
- Thick coconut milk
- Ghee
Flavoring and Garnish
- Cardamom powder
- Cashew nuts
- Raisins
- Coconut slices (fried in ghee)
These ingredients combine to create a dessert that is naturally sweet, aromatic, and indulgent.
How to Make Parippu Payasam
Step 1: Roast the Lentils
Dry roast moong dal in a pan until it releases a nutty aroma and turns lightly golden. This step enhances flavor.
Step 2: Cook the Lentils
Add water and cook the roasted dal until soft and tender. The texture should be smooth but not overly mushy.
Step 3: Prepare Jaggery Syrup
Melt jaggery with a little water in a separate pan. Strain to remove impurities if needed.
Step 4: Combine Lentils and Jaggery
Add the melted jaggery to the cooked lentils and simmer gently so the sweetness blends thoroughly.
Step 5: Add Coconut Milk
Pour in thin coconut milk first and cook for a few minutes. Then add thick coconut milk and stir continuously. Avoid boiling vigorously after adding thick coconut milk.
Step 6: Garnish
In ghee, fry cashews, raisins, and coconut slices until golden. Add them to the payasam along with cardamom powder.
Allow it to rest for a few minutes before serving. The consistency thickens as it cools.
Tips for Perfect Texture and Flavor
- Roast lentils lightly for deeper aroma.
- Cook on low flame to prevent burning.
- Add thick coconut milk last to maintain creaminess.
- Adjust jaggery carefully for balanced sweetness.
- Use fresh coconut milk for authentic taste.
These small details make a noticeable difference in final flavor and consistency.
Cherupayar Parippu Payasam Variation
Cherupayar parippu payasam is another popular variation made using whole green gram instead of split yellow moong dal. The preparation method remains similar, but the texture is slightly thicker and more rustic.
This variation offers a stronger earthy flavor and is equally cherished during festive occasions. At Shalimar, we appreciate both styles for their unique taste profiles and traditional value.
Taste and Texture Profile
This dessert provides a comforting sensory experience:
- Color: Deep caramel brown
- Texture: Creamy with soft lentil body
- Flavor: Earthy, nutty, and mildly sweet
- Aroma: Fragrant with cardamom and roasted coconut
The combination of lentils and coconut milk creates a rich yet balanced sweetness that feels indulgent without being overpowering.
Serving Suggestions
Parippu payasam can be served:
- Warm after a traditional meal
- At room temperature during festivals
- In small bowls for elegant presentation
- Alongside banana chips for contrast
- As part of a festive dessert platter
Its versatility makes it suitable for both casual and celebratory dining.
Nutritional Overview
This dessert provides plant-based protein from lentils and healthy fats from coconut milk. Jaggery adds natural sweetness and minerals compared to refined sugar.
Though rich, it can be enjoyed in moderate portions as part of a balanced diet.
Parippu Payasam at Shalimar
At Shalimar, our preparation reflects authenticity and attention to detail. Carefully roasted lentils, quality jaggery, and freshly extracted coconut milk ensure consistent flavor and smooth texture.
We believe in serving desserts that not only satisfy the palate but also connect guests with traditional roots. This classic payasam continues to delight diners seeking comforting and culturally rich sweet dishes.
FAQs
How to make parippu payasam?
Roast moong dal, cook until soft, mix with melted jaggery, add coconut milk gradually, and garnish with fried nuts and cardamom.
How to make cherupayar parippu payasam?
Cook whole green gram until tender, combine with jaggery syrup, add coconut milk, simmer gently, and finish with ghee-roasted garnishes.