Parippu Payasam / Moong dal kheer

Ingredients

  1. Moong dal – 250 g
  2. Chana dal – 50 g
  3. Coconut – 3 nos
  4. Jaggery – 500 g
  5. Cardamom – 4 pods or 1/2 Tsp
  6. Cashew nuts – 50 g
  7. Coconut pieces – 1/2 cup
  8. Ghee – 1/2 cup

Preparation

  1. Melt jaggery with 1/2 cup water and filter it to remove impurities. Keep this aside.

  2. Grind coconut in three stages.Remove the thick coconut milk out of it.This is first milk.
  3. Second milk can be removed by grinding the coconut with 1 cup of water.
  4. Again grind that coconut with 2 cups of water and remove the third milk.

     

  5. Heat a pressure cooker and add 3 tbsp of ghee.

  6. Fry moong dal and chana dal for 3 minutes.
  7. Mix fried dals with third stage milk and pressure cook for 1 whistle.

  8. Transfer this to a thick bottomed Kadai and add the second milk, melted jaggery, cardamom powder.

  9. Let this cook over medium heat till the consistency becomes thick stirring continuously.
  10. Add the thick milk and mix well. Do not boil the payasam too much after adding the first milk. Switch off the flame.

  11. Heat rest of ghee and saute the cashews and coconut pieces until it turns golden brown.Add this to payasam.

  12. Serve this warm or chilled.
Parippu Payasam / Moong dal kheer
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Ingredients
  1. Moong dal - 250 g
  2. Chana dal - 50 g
  3. Coconut - 3 nos
  4. Jaggery - 500 g
  5. Cardamom - 4 pods or 1/2 tsp
  6. Cashew nuts - 50 g
  7. Coconut pieces - 1/2 cup
  8. Ghee - 1/2 cup
Instructions
  1. Melt jaggery with 1/2 cup water and filter it to remove impurities. Keep this aside.
  2. Grind coconut in three stages.Remove the thick coconut milk out of it.This is first milk.
  3. Second milk can be removed by grinding the coconut with 1 cup of water.
  4. Again grind that coconut with 2 cups of water and remove the third milk.
  5. Heat a pressure cooker and add 3 tbsp of ghee.
  6. Fry moong dal and chana dal for 3 minutes.
  7. Mix fried dals with third stage milk and pressure cook for 1 whistle.
  8. Transfer this to a thick bottomed Kadai and add the second milk, melted jaggery, cardamom powder.
  9. Let this cook over medium heat till the consistency becomes thick stirring continuously.
  10. Add the thick milk and mix well.
  11. Do not boil the payasam too much after adding the first milk. Switch off the flame.
  12. Heat rest of ghee and saute the cashews and coconut pieces until it turns golden brown.Add this to payasam.
  13. Serve this warm or chilled.
Safnas Cookbook http://www.safnascookbook.com/

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