Skip to main content

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.

Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled.  Preparation       As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning.      We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon...
17 comments
Read more

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.
Post a Comment
Read more