Wednesday, July 12, 2006

Parippu Payasam


Moong Dal - kilo
Grated Coconut - 1 full coconut
Jaggery - kilo
Ghee - 4 tbsp
Cashew Nuts - 2 tbsp (fried)
Coconut Pieces - 2 tbsp (fried)
Resins - 1 tsp
Cardamom Powder - tsp


In a hot frying pan fry the Moong Dal for 10 mins. till slightly brown.

Next, wash the Dal and boil it.

Put the Jaggery in a pan and add cup water. Melt the Jaggery and drain the mixture to remove the impurities from it by draining. Squeeze Milk from the grated Coconut to get 1st Milk around 1cup.

Add water to the squeezed grated Coconut and mix it in a mixer. Drain this to obtain 2nd Milk around 3-4 cups.

In pan pour Ghee, boiled Dal and the melted Jaggery and mix till it is completely free of water and dry.Add half of the 2nd Coconut Milk to this and mix well. When it reduces to half add the remaining 2nd Coconut Milk.

Mix this very well. When it becomes thick lower the flame and adds the 1st Coconut Milk. When it starts to boil remove from flame.

Add Cardamom powder, fried Cashew Nuts and Coconut pieces and serve hot.

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