Parippu Pradhaman payasam recipe – How to make Parippu payasam Kerala

• Heat a pan and add 1 1/4 cup of moong dal. Lightly roast the moong dal over medium heat and stir continuously, roast till the color changes to light brown. Turn off heat and allow it to cool down.
• Wash the roasted mung dal/cherupayar parippu and drain out excess water from it.
• Add washed dal to a large pan and cook dal with 4 1/2 cup water (3 times water) over medium heat.

  Or

  Cook in a pressure cooker. In a pressure cooker, take 3 cups of water and add the roasted dal to it. Close the lid and cook for 3 whistles. Cook on high heat for 1st whistle and then reduce heat to low for the other 2 whistles. After that, turn off the heat, wait for 10-15 minutes.
• Cover with a lid, stir in between. Once it is cooked mashed it lightly.

Prepare jaggery syrup

• Add 500 grams of crushed Jaggery into the deep-bottomed pan. Add 1/2 to 1 cup water and boil it until the jaggery dissolves completely while stirring.
• Turn off heat. Let it cool and strain it using a metal strainer. This is to remove any dirt from the Jaggery.
• Add jaggery syrup to cooked dal and mix well. Bring it to a boil and simmer it for 15-20 minutes until it thickens while stirring often. Add 1 tbsp of ghee to it. Make sure that it does not stick to the bottom. The idea is to let the water evaporate slowly and the moong dal is soaked up in jaggery. Simmering the moong dal in Jaggery syrup enhances the flavour. Melted jaggery will be reduced by half.
• Keep stirring and then add thin coconut milk. Bring this to boil over medium-high heat. Reduce heat and cook on low heat for a few minutes until it thickens (reduce the thin coconut milk by half).
• Add 1/2 tsp cardamom powder, 1/2 tsp dry ginger powder, 1/2 tsp cumin powder, and mix well. Check the taste and add jaggery syrup or spices to your taste.
• Add thick coconut milk on low heat and then Stir well to mix. Do not boil after adding the thick coconut milk.
• Remove from heat. Keep covered until serving. This payasam tends to thicken over time so adjust the consistency by adding little milk as needed. Serve hot or warm.

Prepare Roasted Coconut Mix For Garnish

• Heat 2 tbsp ghee in another pan. Add Cashewnuts and fry until it becomes light brown in color. Remove from Pan and save it for garnishing the payasam.
• Fry sliced Coconut pieces in the same pan until it becomes light brown in color, remove fried Coconut from the pan.
• Now fry raisins until it gets fluffy. After 30 seconds, remove raisins from the pan.
• Sprinkle the fried coconut pieces, cashews, and raisins on top of the payasam. I love the fried coconut bits in the payasam!!