My Cooking Pan

Easy Cooking……Happy Eating……..

Parippu Payasam/ Parippu Pradhaman/ Cherupayar Payasam

Ingredients :

Cherupayar Parippu/Moog Dal >  ½ Cup

Jaggery/ Sharkkara(grated) >  ½ -1 Cup (according to your taste)

Thick Coconut Milk/Onnampal/ Thalapal >  ½ Cup

Thin Coconut Milk/Randampal >  1 Cup

Cardamom Powder >  ¼ tsp

Cumin Powder >  ¼ tsp

Chukki Powder/ Dry Ginger Powder >  ¼ tsp

For Garnishing:

Cashew Nuts  >  8

Coconut Pieces/ Thengakothi  >  2tbp

Ghee >  1 tbp

 

Method:

  • Roast the parippu in a pan without ghee, till it turn golden brown. Wash it well and pressure cook for 3 whisles by adding 1½  cups of water. Mash the parippu using the back of spatula(don’t mash it too much)
  • Melt the jaggery in 2cup of water till it reaches a syrup consistency. Strain the melted jaggery into the cooked parippu.
  • Now add 1tbp of ghee to the above mixture, mix well and allow it to boil.
  • Add the powders (cumin, cardamom & chukka) to the thin coconut milk/randampal and mix it to the parippu. Cook in medium flame , stir continuously  until it thickens.
  • In a small pan add ½ tbp of ghee and roast the coconut pieces/thengakothi till it turn light brown and drain on to a paper towel. Now roast the cashews till it turn golden brown and then keep it aside
  • Now reduce the flame and add thick coconut milk/onnampal and switch off the flame after 1-2minute. Add the roasted cashews and coconut pieces and mix well.

Serve the parippu payasam hot or cold.

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This entry was posted on September 3, 2013 by in Deserts, Kerala Sadhya.

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