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Parippu Payasam

Parippu Payasam

Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50

Ingredients

Serves 6

  • Cherupayar Parippu 1 cups

  • Sharkkara 500 gms

  • Semi Medium Thick Coconut milk - 2nd extract 1 cups

  • Thick Coconut milk - 1st extract 1/4 tsp

  • cumin powder 1/4 tsp

  • Coconut Pieces (cut into very small bits) 1 tbsp

  • Cashew nuts 10-15 nos

  • Raisins 1 tbsp

  • Ghee 2 tbsp

Directions

  • 01

    For coconut milk

  • 02

    Take a 1 1/2 fresh coconut, grate it finely

  • 03

    In a food processor or blender, add the grated coconut with a cup of hot water and process for a minute then squeeze it for milk

  • 04

    This gives you 1 cup thick milk

  • 05

    Return coconut to processor and add 2 cup hot water and process for couple of minutes and squeeze it for milk in separate bowl

  • 06

    This gives you 1 cup thin milk

  • 07

    Heat ghee in a heavy bottom pan or in a pressure cooker

  • 08

    First fry the coconut pieces until brown and drain on to a paper towel and set aside

  • 09

    Fry the raisins until plump and drain

  • 10

    Add in the cashews and fry until golden brown and drain on to a paper towel and set all these aside

  • 11

    Now add the split mung dal and fry for couple of minutes until they turn a little golden brown

  • 12

    Now add 3 to 3

  • 13

    5 cups of water and boil it; once it starts boiling, reduce the heat and allow to cook till it is half done

  • 14

    This took me about 10 minutes

  • 15

    (or) pressure cook for one whistle

  • 16

    After the pressure settles, open the cooker

  • 17

    Mash the mung dal /Parippu well with the back of a spatula and set it aside

  • 18

    Meanwhile melt the jaggery in 2 cup water in a pan over medium low heat and keep on stirring till it is fully melted (almost the consistency of honey) It would not take more than10-15mins

  • 19

    Transfer the cooked mashed mung dal/ parippu to a uruli (Kerala style shallow kadai used for making payasam) or a wide-mouthed heavy bottomed pan

  • 20

    Strain the jaggery syrup and cook for a few minutes over medium heat

  • 21

    Add the semi thick coconut milk /2nd extract/Randaampal; mix well and boil again stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens

  • 22

    Finally add the Thick Coconut milk - 1st extract /Onnampaal and cook for a minute at low heat and switch off the flame

  • 23

    Keep stirring until the milk is incorporated

  • 24

    (Note: Do not boil the coconut milk, boiling will result in separated coconut milk

  • 25

    )Switch off the stove add cumin powder, dry ginger powder and cardamom powder

  • 26

    Mix well

  • 27

    Finally add the fried cashews, fried raisins,thengakothu and ½ tsp ghee (optional)

  • 28

    Delicious Parippu Pradhaman is ready to serve

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