Kadala Parupu Payasam | How to make Kadala Parupu Payasam

By Nisha Ramesh  |  18th Nov 2015  |  
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  • Kadala Parupu Payasam, How to make Kadala Parupu Payasam
Kadala Parupu Payasamby Nisha Ramesh
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About Kadala Parupu Payasam Recipe

Jaggery based payasam made with channa dal.

The delicious and mouthwatering Kadala Parupu Payasam is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Kadala Parupu Payasam is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Kadala Parupu Payasam. Nisha Ramesh shared Kadala Parupu Payasam recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Kadala Parupu Payasam. Try this delicious Kadala Parupu Payasam recipe at home and surprise your family and friends. You can connect with the Nisha Ramesh of Kadala Parupu Payasam by commenting on the page. In case you have any questions around the ingredients or cooking process. The Kadala Parupu Payasam can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Kadala Parupu Payasam with other users

Kadala Parupu Payasam

Ingredients to make Kadala Parupu Payasam

  • 1/2 Cup Channa dal
  • 2 Tbsp Mung dal
  • 1/2 - 3/4 Cup Powdered jaggery
  • 1 tsp cardamom
  • 2 Tbsp Roasted cashews
  • 1.5 to 2 Cups boiled milk

How to make Kadala Parupu Payasam

  1. Roast the dal until it turns golden brown. Pressure cook the dal and keep aside. It should be soft, just cooked and should not be mushy.
  2. In a pan, dissolve the jaggery in little water and strain it. Return the strained jaggery syrup to the pan and heat it.
  3. Let it boil and become thick. No string consistency is required. It should just become thick.
  4. Once it is thick, add the cooked dal and mash it slightly. Let it boil for about a minute. Turn off the flame.
  5. Add the boiled milk slowly. Turn on the flame and keep it very low. Let it come to a boil once and then turn it off.
  6. Add the roasted cashews and elaichi powder. Mix it well. Serve it warm or at room temperature.

My Tip:

Make sure that you add boiled milk. Otherwise it might curdle when added in jaggery syrup. And after adding milk, keep it on a low flame. Add the quantity of milk based on the consistency you prefer. 1.5 Cups will yield a slightly thick payasam.

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