Parappu payasam- Kheer of jaggery for Lord Ganesha with almonds and cashew

Any festival in South India is incomplete without the signature “Paruppu Payasam” or the Kheer made of jaggery and soaked chana dal coarsely ground, garnished with cashew and almond. Super Yummy!

The traditional Parappu payasam (chana dal) as is referred to is the main ingredient and makes for a tasty lip smacking delicacy.

Here is how to make Parappu payasam.


Paruppu Payasam and Idli Vadai for Ganesh Chaturthi

Paruppu Payasam and Idli Vadai for Ganesh Chaturthi

  • Bengal gram/Channa dal /Kadalai paruppu – 1/4 cup
  • Jaggery – 1/3 cup heaped
  • Milk -2 1/4 cups
  • Cashew nuts -10
  • Cardamom powder – 1/4 tsp
  • Coconut bits – 1 tbsp
  • Graded coconut – 1 tbsp


  • Soak cashew nuts in boiling water for 20 minutes.
  • Pressure cook channa dal for 3 whistles with very less water. Dal should not be mushy.
  • Heat 1/2 cup of water, add jaggery, after it dissolves, filter it to remove any impurities.
  • Fry coconut pieces and graded coconut in ghee separately. Keep aside.


  • Keep 1 tsp of cooked channa dal aside and grind the remaining channa dal with cashew nuts to a slightly coarse paste.
  • Bring jaggery to boil and add the grounded channa+cashew nut paste to it. Mix well so that there are no lumps. Switch off the flame.(No need to prepare jaggery syrup)
  • Add 2 1/4 cups of hot milk, cardamom powder, 1 tsp cooked channa dal and fried grated coconut.
  • Garnish with fried coconut bits. Delicious, simple, quick, easy parappu payasam/Kheer is ready in no time.

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