Paruppu Payasam Recipe | How to make Paruppu Payasam| Super Suvai Tamil

In this blog post, I am sharing my special Paruppu Payasam recipe. The Payasam is a very delicious Indian Sweet. It is called Kheer in the North Indian language and payasam in the south Indian language. 

Paruppu Payasam is one of my beloved sweet recipes. The smell of fresh milk and roasted cashew nuts in this payasam will remain in your memory ever. It is not only a tasty sweet recipe, but it is also a healthy sweet recipe.

I have listed the ingredients below, these quantities are for 3 people serving size. You can change the ratio of the ingredients as per your serving size. The Preparation time is 5 minutes and the time taken to cook this Paruppu payasam is 30 minutes. 

Some Other Sweet Recipes from my blog:

• Simple Sweet Recipe
• Jalebi Recipe
• Apple Halwa Recipe

Ingredients required for Paruppu Payasam:

• Sago- 100 grams(soak it in water for one hour before starting cooking)
• Small lentil- 100 grams
• Bengal gram dal (Payatham Paruppu)- 50 grams
• Jaggery- 150 grams(instead of jaggery you can also use cane sugar)
• Raw milk- 1 cup(Raw milk gives good taste)
• Grated coconut (Thengai Thuruval)- half cup
• Ghee (Nei)- As required
• Cardamom powder (Elakkai Thool)- half tablespoon
• Cashew nuts (Mundhiri Paruppu)- 10 to 20 pieces
• Raisins (Thiratchai)- 10 pieces

Paruppu Payasam recipe Cooking Method:

1. Take a frying pan and warm it to a medium flame.
2. Put 2 spoons of ghee in the heated pan, add small lentils. Roast it well till its raw smell goes away because the raw smell will spoil the taste.
3. Put 1 spoon of ghee in the same pan, now add Bengal gram dal and roast it well till its raw smell goes away. 
4. Add two bowls of water to a pressure cooker. When it begins to boil, add the roasted Bengal gram dal, small lentil, and add a pinch of salt to it.
5. Now add soaked sago to a pressure cooker. Stir it well and when it began to boil add 2 tablespoons of ghee to it. Ghee will reduce the spreading of grams in a pressure cooker.
6. Close it with a cooker lid and wait for 3 cooker sounds.
7. Let the pressure low, and keep the cooker on a low flame.
8. When it began to boil, add the melted jaggery to it and stir it continuously. 
9. Add a cup of raw milk to it and stir it frequently.
10. In a frying pan, add two spoons of ghee and roast cashew nut and raisins.
11. Now add the roasted cashew nut and raisins, cardamom powder, grated coconut, and two tablespoons of ghee in Paruppu Payasam.
12. Delicious Paruppu Payasam is ready to taste, serve it warm.

Note: We are adding raw milk in Paruppu Payasam, so heat it frequently otherwise it will get spoiled.