A creamy and delectable sweet prepared for special occasions and is also a part of the most popular South Indian meal- Sadya!PARIPPU PAYASSAMIngredients1 cup split skinless green gram (dhuli moong dal/parpu)1 cup chopped jaggery2 tbsps ghee½ cup thinly sliced fresh coconut10-15 cashew nuts¼ cup raisins (khishmish)¼ tsp green cardamom powder1 cup coconut milkMethod1. Dry roast split skinless green gram till golden brown and transfer into a pressure cooker, add 2 cups water and pressure cook till 2-3 whistles are given out. 2. To make jaggery syrup, add jaggery in a non-stick pan and add ½ cup water and cook till the jaggery melts.3. Heat ghee in a non-stick pan, add coconut slices and sauté till golden. Add cashew nuts and raisins and sauté till raisins puff up. Take the pan off the heat. 4. Open the cooker once the pressure has reduced completely, lightly mash cooked pigeon peas with the back of a spoon. Strain the jaggery syrup into it and mix well.5. Cook this mixture till it comes to a boil, reduce the heat to low and add green cardamom powder and coconut milk. Mix well and cook for 2-3 minutes. 6. Add coconut-nuts mixture and mix well, switch the heat off and transfer into serving bowls. Serve warm. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #ParippuPayasam
