Parippu Payasam
Ingredients
- 1 cup Cherupayar parippu (Moong Dal)
- 2 cup Jaggery
- 2 Medium Coconut (for Coconut Milk)
- 1/2 cup Coconut Strips
- 1 teaspoon Cardamom powder
- 3-4 teaspoon Ghee
Instructions
- 1 First, clean the moong dal thoroughly. Dry roast it in a pan until it becomes crisp and gives off a nice aroma.
- 2
Grate fresh coconut. We will now extract the coconut milk, known in Kerala as Thenga Paal.- 3
Onnam Paal / Thala Paal (First Milk): Grind the grated coconut with a little warm water. Squeeze the thick milk using a clean cloth or strainer. This is the thickest milk.- 4
Randam Paal (Second Milk): Use the already-squeezed coconut. Add some more hot water, grind again, and extract the milk. This milk is thinner than the first one.- 5
Moonam Paal (Third Milk): Using the same coconut, add more hot water and grind once more. Squeeze and extract the thinnest milk. Keep all three types of milk ready.- 6
Now cook the roasted moong dal with enough water. Make sure it doesn’t get overcooked or mashed.- 7
Meanwhile, melt jaggery with a tablespoon of water. Strain it to remove impurities and keep the syrup aside.- 8
Add the cooked moong dal to the jaggery syrup. Mix thoroughly and cook this mixture until the water content reduces to less than half.- 9
Add a teaspoon of ghee (you may add more if you like). Mix well.- 10
Now add the third coconut milk (Moonam Paal). Stir continuously. When the liquid reduces again to half, add a little more ghee if needed.- 11
Add the second milk (Randam Paal) and continue stirring. Let the payasam thicken again, and once the consistency is right, add a little more ghee.- 12
Finally, add the first milk (Onnam Paal) and cardamom powder. Turn off the flame and mix everything gently.- 13
In a separate pan, heat some ghee. Add coconut strips and roast until golden brown. Add this to the payasam.- 14
If you like, you can also add ghee-roasted cashew nuts and raisins for extra richness and flavour. - 2
