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+ servings
Kadala Parippu Payasam

Kadala Parippu Payasam

Prep Time 45 mins
Total Time 45 mins
Cuisine Kerala
Servings 4 people


  • 1 cup Bengal gram Kadalaparippu
  • 3 nos Coconut
  • 3/4 kg Jaggery Sharkkara
  • 1 big pack Sago Chowari/Sabudana
  • 50 g Cashewnuts
  • 50 g Raisins Onakka munthiri
  • 50 g Ghee
  • 8 nos Cardamom Elakka
  • Coconut chips A little, Thenga kothu


  • For preparing the sweet dish, first cook the Bengal gram in a pressure cooker by adding 2 glasses of water.
  • Put the cooked Bengal gram in a mixer grinder and beat it to get a coarse mixture.
  • :- Make sure you don't make a paste of it.
  • Dissolve the jaggery in some water and pour it in a vessel.
  • Keep it on fire and cook it.
  • After sometime, filter the jaggery water to get rid of the unwanted stuff.
  • Grate the coconuts and prepare thick coconut milk(2 glasses), thin coconut milk(3 glasses) and very thin coconut milk(6 glasses).
  • Heat up a vessel(preferably Urali).
  • Put the cooked dal into it along with the jaggery water.
  • Add the ghee in between into this and stir well.
  • When the mixture gets fully cooked, add the thinner coconut milk.
  • Add chowari and stir.
  • Allow the mixture to boil.
  • When it starts to reduce, add the thin coconut milk and allow it to boil.
  • Stir well and make sure that the chowari gets cooked.
  • When this too starts to reduce, add the thick milk and the powdered cardamom.
  • :- Do not allow it to boil.
  • Lower the flame and heat it through.
  • Fry the chopped coconuts in the remaining ghee.
  • Add the raisins and cashewnuts and fry them, till they turn brown.
  • Add the the fried ingredients into the dessert.
  • :- Similarly, you can prepare Cherupayaru (Green gram) payasam.


You can visit this link for an easy dessert Aval Payasam. You can also visit this link Carrot Milk Burfi.
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