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Parippu Payasam (Moong Daal Gheer)

Last Saturday (Holy Saturday), it was the birthday of my beloved hubby and I made this Kerala Sadhya special Parippu Payasam  for him. Usually my hubby doesn't like much sweet dishes, but I was so happy that he loved it. :)
Ingredients
  • Cherupayar Parippu (Moong Daal) - 2 cups
  • Coconut - 1 (grated)
  • Jagery - 1/2 Kg
  • Ghee - 3 tbsp
  • Raisins - 10-15 nos:
  • Coconut (thinly sliced) - 2 tbsp
  • Cashew Nut - 10-15 nos:
  • Cardamon Powder - 1/4 tsp
  • Dried Ginger Powder - 1/4 tsp
Preparation Method
  1. Wash clean the moong daal and keep aside for about 1hr to drain the water.
  2. Grate the jaggery and boil in 1 cup of water till the jaggery melts completely. Strain the jaggery syrup and keep aside.
  3. Take out the thick milk (without adding water) from coconut and keep aside.
  4. Add 1 cup of hot water to the coconut and and extract the milk from that (2nd milk).
  5. Add 2 cups of hot water to the coconut and and extract the milk from that (3rd milk).
  6. In a deep bottom pan roast the coconut slices cashew and raisins in the ghee and keep aside.
  7. To the ghee and the moong daal and fry till a pleasant smell comes out.
  8. To the roasted moong daal add the third set of coconut milk, stir well and cook in low flame.
  9. When the moong daal starts thicken add second the set of coconut milk, stir well and cook in low flame.
  10. When the moong daal starts thicken again add the jaggery syrup, cook in low flame stirring continuously till it start  to thicken.
  11. Add the first coconut milk (thickest), stir well.
  12. Add cardamon and dried ginger powder and stir well.
  13. Switch off the flame, when the bubbles starts to come from the edges of the vessel.
  14. Add roasted cashew, raisins, coconut and close the lid.
  15. After 10-15 mins: open the lid, mix well.
  16. The delicious Parippu Payasam is ready to serve as a dessert with Sadhya.

Note:- I got the white jaggery, not the dark brown one which is available in Kerala, so my Payasam didnt get the proper brown color. Parippu Payasam taste well, if you refrigerate and then use also.

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