Mung Bean Dessert Soup (Paruppu Paayasam) – a delicious recipe with beans, jaggery, milk, coconut milk, cashew nuts, Saffron. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cook the toasted mung beans till soft in adequate water.
2
If using jaggery, add 1/8 cup of water and heat in the microwave for 2 minutes till it dissolves. Strain to remove & discard any grit that may be present.
3
Combine cashew nuts and coconut milk in a food processor and process to get a smooth paste.
4
Combine cooked mung and jaggery solution (or sugar) along with a cup of milk and heat gently to bring to a boil. add cardamom & saffron to the mixture.
5
Reduce the heat and add the cashew coconut milk paste & stir to combine well. Simmer till the dessert is hot, but not boiling. (coconut milk may separate)
6
In a separate skillet, heat ghee & add the raisins. Saute on low heat till the raisins plump up.
7
Add raisins to the soup. Chill overnight to let the flavors settle. Serve cold by itself or along with a side of adzuki beans tortellini. http://www.food52.com/recipes/10631_adzuki_beans_tortellini
199
kcal
Calories
4
g
Fat
32
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup toasted dehusked mung beans, 1/2-2/3 cups jaggery or turbinado sugar, 1 cup whole milk, 1 cup coconut milk, and more.
Yes, Mung Bean Dessert Soup (Paruppu Paayasam) falls under the Soups & Stews category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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