cherupayar payasam with fresh coconut

Kerala style parippu payasam - Paruppu pradhaman recipe for Onam sadya

Prep Time 25

Cook Time 45

Course Dessert

Cuisine Indian

Servings 8

500 grams Jaggery Adjust sweetness to your taste. If you like really sweet then add 250 gram more Jaggery.
1/2 cup Water

1 cup Coconut milk, Big size coconut 1 ( 3 cup of grated coconut) First extract - 1 Cup
2 cups Coconut milk Second extract - 2 Cups
2 1/2 cups Coconut milk Third extract - 2 1/2 Cups

Heat a pan and add 1 1/4 cup of mung bean. you don’t need to wash split mung bean before roasting
set the flame on a medium heat and stir continues
roast till the color changes to light brown
turn off heat and let it cool.

Add 500 grams crushed jaggery to a pan.
Add 1/2 cup of water. Turn on the stove and dissolve the jaggery completely while stirring. When jaggery has dissolved completely and has started to boil. strain this jaggery using a metal strainer and keep it aside.

Wash the fried dal very well, drain and add this to a heavy bottom large pan.
Now add 4 1/2 water (about 3 times water) to cook dal. Cover with a lid, stir in between. Cook over medium heat cook till dal is done.
Once the dal is cooked mashed it lightly. You can leave a few whole dals if you like some texture in your payasam. It is a personal preference how mashed the dal should be.
Add jaggery syrup. Make sure that the dal is cooked well before adding jaggery. Bring it to boil and add washed chowari.
Then simmer dal in jaggery syrup until very thick, the idea is to let the water evaporate and the dal is soaked up in jaggery, like when it moves to a side it will stay. Add 2 tbsp ghee in between as needed so the dal doesn't stick on the pan. In the traditional recipe, the split mung dal or parippu is stirred in jaggery syrup (sharkara pain) over medium-low heat to enhance the flavor.
Add the third extract of coconut milk, mix it very well, and let it boil and stir until very thick
Add second extract, repeat the same over medium heat
When it become thick again, add fist thick coconut milk and crushed cardamom.
Check the taste and add jaggery syrup if needed. Adjust to your sweetness.
Once you add the thick coconut milk do not allow it to boil as this might cause the coconut milk to curdle. Once it is warm and before start to boil switch off the heat and add ground spices.
Switch off the heat.

Heat 2 tablespoons of ghee, when ghee is hot, add 3 tbsp sliced coconut, when coconut is light brown, add 10 cashews, when it starts to turn light brown then add raisins. Add this to payasam.
Serve it warm or cold with banana or papad.

Using a fork, mash the dal in the pan. If you don't mash the dal while it's still hot, the dal will stiffen. Try not to mash up the dal too much, leave some bits whole for some added texture.
The sweetness of the Jaggery depends on the variety so adjust the quantity accordingly.
YCooking the dal in a pressure cooker — After the first whistle, decrease the flame to low-medium and cook for 2-3 whistles. Keep it closed for 15-20 minutes or until the pressure is low.
Payasam thickens a lot while resting, so adjust the consistency accordingly
Payasam can be kept in the refrigerator for 3-4 days. It may be heated in the microwave or on the stovetop.

Keyword Kerala Cherupayar Parippu Payasam, Parippu Pradhaman