How to make Coconut Parippu Payasam

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Split green gram skinless (dhuli moong dal) (मूंगदाल धुली)

Cuisine : Karnataka

Course : Desserts

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For more recipes related to Coconut Parippu Payasam checkout Madgane, Chana and Moong Payasam. You can also find more Desserts recipes like Baked Cheesecake Paneer Orange Cake Black Forest Rasmalai Cake Sticky Cookie Cups

Coconut Parippu Payasam

Coconut Parippu Payasam Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Coconut Parippu Payasam Recipe

  • Split Bengal gram (chana dal) soaked 2 tablespoons

  • Split green gram skinless (dhuli moong dal) soaked 2 tablespoons

  • Ghee 4 tablespoons

  • Cashewnuts 15-20

  • Milk 1 1/2 cups

  • Scraped coconut 1/2 cup

  • Jaggery (gur) grated 6 tablespoons


Step 1

Heat 2 tbsps ghee in a deep non stick pan. Heat 2 tbsps in another non stick pan.

Step 2

Add chana dal and moong dal to the deep pan and sauté. Add cashewnuts to the other pan and sauté over low heat.

Step 3

Add 1½ cups water and milk to the dals, cover and let them cook on medium heat, stirring occasionally. You can also cook them in a pressure cooker.

Step 4

When cashewnuts are golden, drain and transfer them into a bowl. Sauté coconut in the ghee remaining in the till lightly browned and fragrant.

Step 5

Add jaggery to the cooked dals and mix. Add coconut and mix well.

Step 6

Add cashewnuts, keeping some for garnishing. Add 2 tsps ghee and cook for 3-4 minutes.

Step 7

Serve garnished with the reserved cashewnuts at room temperature.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.