Friday, September 11, 2009
Cherupayaru Parippu Payasam
Moong Dal - 1/2 cup
Melted strained jaggery syrup - 1 cup
Coconut milk - 3 cups
Cashews - 2 tbsp
Sliced coconut pieces - 2 tbsp
Ghee - 3 tsp
Cardamom - 3 crushed
Dry roast the Moong dal until it is light brown in colour .
Add 1.5 cups of water to this roasted dal and pressure cook until it is very soft.
Mash this with the back of a spoon and keep aside.
To melt the jaggery add a little water and boil it for few minutes - strain this syrup since it may contain tiny stones and impurities.
Add the jaggery to the cooked dal and boil until it thickens and is almost dry add in a tsp of ghee while cooking this.
At this stage add in 1 cup of coconut milk and stir well and bring to a simmer.
Add the remaining coconut milk and bring to a simmer .
Heat Ghee in a small pan and fry the coconut slices until light brown , then add in the cashews and fry until light brown. Pour this into the payasam and stir well.
Add in the crushed cardamom.
This payasam is usually made with fresh coconut milk - In that case you would need to add the thinnest milk first and cook it until the payasam thickens , then add in the thicker milk and cook. I have used canned coconut milk , and coconut cream - instead of the thin coconut milk and thick coconut milk.
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