Kadala Parupu Payasam | How to make Kadala Parupu Payasam

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ByNisha Ramesh
Created on 18th Nov 2015
  • Kadala Parupu Payasam, How to make Kadala Parupu Payasam
Kadala Parupu Payasamby Nisha Ramesh
  • Kadala Parupu Payasam | How to make Kadala Parupu Payasam (17 likes)

  • 0 reviews
    Rate It!
  • By Nisha Ramesh
    Created on 18th Nov 2015

About Kadala Parupu Payasam

Jaggery based payasam made with channa dal.

Kadala Parupu Payasam is an aromatic, flavorful and delicious dish which is very much popular in Tamil Nadu. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Kadala Parupu Payasam is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Kadala Parupu Payasam at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 15 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Kadala Parupu Payasam by Nisha Sundar in step by step with pictures so you can easily learn how to cook the perfect Kadala Parupu Payasam at your home without any difficulties. Kadala Parupu Payasam is one of the representative dishes of Tamil Nadu which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time15mins
  • Serves4People
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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