Parippu Payasam

For coconut milk

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

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

This gives you 1 cup thick milk

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

This gives you 1 cup thin milk

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

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

Fry the raisins until plump and drain

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

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

Now add 3 to 3

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

This took me about 10 minutes

(or) pressure cook for one whistle

After the pressure settles, open the cooker

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

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

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

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

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

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

Keep stirring until the milk is incorporated

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

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

Mix well

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

Delicious Parippu Pradhaman is ready to serve