Parippu Payasam | Onam Special Recipe | Sanjeev Kapoor Khazana

A popular dessert from the South which involves cooking moongdal with jaggery and coconut milk.

PARIPPU PAYASAM

Ingredients

250 grams skinless green gram (moong dal)
250 grams jaggery
2 cups thick coconut milk
A pinch green cardamom powder
2 tablespoons ghee
1 tablespoon dried coconut pieces
5-6 cashewnuts
1 tablespoon raisins

Method

1. Dry roast green gram till fragrant. Transfer in a cooker.
2. Add sufficient water, stir, cover and pressure cook till the pressure is released three times.
3. Heat a non-stick pan. Add jaggery and sufficient water, stir and let the jaggery melt completely. Remove from heat and strain.
4. When the pressure settles completely, open the cover and stir. Place the cooker back on heat, add the strained jaggery water, mix and cook for 5 minutes.
5. Add coconut milk and mix. Add cardamom powder, mix and bring to a boil. Remove from heat and set aside.
6. Heat ghee in a non-stick pan. Add coconut pieces and fry till browned. Add cashewnuts and raisins and fry for a minute.
7. Add the fried coconut and nuts alongwith the ghee to the payasam and mix well.
8. Serve hot.

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