Parippu Payasam
Ingredients
- 200 gms Cherupayar Parippu / Moong dal
- 400 gms Jaggery
- 1.5 cups Thick coconut milk
- 4 cups Medium thick coconut milk
- 4 cups Light coconut milk
- 3 tbsp Ghee
- 50 gms each Cashew nut & Coconut pieces
Instructions
- Roast the parippu without oil for 5-6 minutes in a pressure cooker. Wash it well & pressure cook with boiled water. Stir well for 5 minutes & remove from gas.
- Melt the jaggery by adding 1 cup water.
- Add light coconut milk & when it starts boiling add medium thick coconut milk. When this mix evaporates and becomes half add the thick coconut milk.
- Fry the cashew nuts & coconut pieces in rest of the ghee & add to payasam. Serve hot.
Notes
The payasam keeps well in the fridge for 2-3 days. Microwave for 1 min, before serving. I used Maggie coconut milk powder to make this payasam. For thick coconut milk use 3-4 tbsp milk powder in 1 cup lukewarm water, for medium thick, use 2-3 tbsp milk powder in 1 cup lukewarm water, for thin, use 1-2 tbsp milk powder in 1 cup lukewarm water.
