Cherupayar Parippu Payassam

Ingredients

Cherupayar Parippu/ Splitted moong dhal: 250gms

Jaggery: 650gms

Coconut Milk Powder: 150 gms (can use 1 cup 1^st thick fresh coconut milk+ 3cups 2^nd 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

Ghee: 2tbsp

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 2^nd 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.