Cherupayar Parippu/ Splitted moong dhal: 250gms
Coconut Milk Powder: 150 gms (can use 1 cup 1st thick fresh coconut milk+ 3cups 2nd coconut milk)
Salt: a pinch
Coconut pieces/Thenga Koth: ½ cup
Raisins and cashews: few
Cardamom powder: 1tsp
Dry ginger powder: ½ tsp
Water: as required
Method Of Preparation
Heat a non stick pan and dry roast the cherupayar parippu to about 3-4 minutes without much changing its color
When it is cooled wash and pressure cook by adding needed water. Switch off the flame after 3 whistles and Open the cooker only after the pressure releases.
In another pan, melt jaggery by adding 1 cup water. Strain and keep aside. Dilute the coconut milk powder in 1 cup water and keep aside.
Open the pressure cooker and switch on the flame.
Stir well and add melted jaggery to it.
When boils lower the flame and stir continuously (if using fresh coconut milk add the 2nd coconut milk at this stage and let it boil well and become thick)
When it becomes thick add the diluted coconut milk powder to it. Switch off the flame when you get the consistency of payassam.(if using fresh coconut milk add the thick fresh coconut milk at this stage and don’t allow it to boil.)
Heat ghee in a pan and roast the coconut pieces, cashews and raisins. Add this to the prepared payassam. Add cardamom and dry ginger powder. Add this all as soon as you switch off the flame and close with a lid for 5 minutes.
Serve hot or cold.