Parippu Payasam

Ingredients

• 250 gms Parippu (Moong Dal)
• Coconut Milk extracted from 2 coconuts
• 250 gms Jaggery
• 2 tbsp Ghee
• A handful of Cashew Nuts
• A handful of Raisins
• Water as required

1. Preparation

   • Clean the parippu thoroughly.
   • Heat ghee in a pan and sauté the dal until it turns light brown and aromatic.
   • Extract coconut milk in three stages and keep the thick first milk aside.

2. Cooking the Dal

   • Boil the roasted dal in water until it becomes soft and well cooked.

3. Preparing the Jaggery Syrup

   • Heat jaggery with a little water until it dissolves completely.
   • Strain to remove impurities if needed.

4. Combining Dal, Jaggery & Coconut Milk

   • Add the jaggery syrup to the cooked dal.
   • Pour in the third and second coconut milk.
   • Simmer on low flame until the payasam thickens.

5. Final Touch & Serving

   • Add the thick first coconut milk and mix gently.
   • Simmer briefly without boiling.
   • Fry cashew nuts and raisins in ghee and add to the payasam.
   • Stir well and switch off the flame.
   • Serve warm or chilled as preferred.