This is a variety payasam recipe and not a very common one. But it is easier to make when compared to the other payasams and it is super tasty. The moong dal blended in jaggery tastes awesome. I had no plans of making this one for our onam sadya. But I had some left over dal and my refrigerator was almost full. So I thought ill make a payasam and finish it off. The payasam came out perfectly and i'm happy!
Ingredients
Split Moong Dal - 1 cup
Jaggery - 2 cups
Semi Medium Thick Coconut milk - 2nd extract thin coconut milk - 1 cup
1st extract thick Coconut milk - 1/2 cup
Cardamom powder : 1/4 tsp
Chukku Podi -1/4 tsp
Cumin powder - 1/4 tsp
Cashew nuts -10-15 nos
Raisins-1 tbsp
Ghee /Clarified Butter : 2 tbsp or as required
Jaggery - 2 cups
Semi Medium Thick Coconut milk - 2nd extract thin coconut milk - 1 cup
1st extract thick Coconut milk - 1/2 cup
Cardamom powder : 1/4 tsp
Chukku Podi -1/4 tsp
Cumin powder - 1/4 tsp
Cashew nuts -10-15 nos
Raisins-1 tbsp
Ghee /Clarified Butter : 2 tbsp or as required
Preparation
Heat ghee in a heavy bottom pan or in an Uruli. Fry the raisins until plump and drain. Add in the cashews and fry until golden brown and drain on to a paper towel and set all these aside.
Now add the split moong dal and fry for couple of minutes until they turn a little golden brown. Now add 3 to 3.5 cups of water and boil it; once it starts boiling, reduce the heat and allow to cook till it is half done. This took me about 10 minutes. (or) pressure cook for one whistle. After the pressure settles, open the cooker. Mash the moong dal well with the back of a spatula and set it aside.
Meanwhile melt the jaggery in 2 cup water in a pan over medium low heat and keep on stirring till it is fully melted (almost the consistency of honey) It would not take more than 10-15 mins.
Transfer the cooked mashed moong dal to an uruli or a wide mouthed heavy bottomed pan . Strain the jaggery syrup and cook for a few minutes over medium heat.
5. Add the semi thick coconut milk /2nd extract, mix well and boil again stirring continuously over medium-low heat for about 8 - 10 minutes or until the mixture thickens.
6. Finally add the Thick Coconut milk - 1st extract and cook for a minute at low heat and switch off the flame. Keep stirring until the milk is incorporated. (Note: Do not boil the coconut milk, boiling will result in separated coconut milk.)
7. Switch off the stove add cumin powder, dry ginger powder and cardamom powder. Mix well.
8. Finally add the fried cashews, fried raisins and 1/2 tsp ghee (optional).
9. Delicious Parippu Prathaman is ready to serve...Serve warm or cold and Enjoy!
Now add the split moong dal and fry for couple of minutes until they turn a little golden brown. Now add 3 to 3.5 cups of water and boil it; once it starts boiling, reduce the heat and allow to cook till it is half done. This took me about 10 minutes. (or) pressure cook for one whistle. After the pressure settles, open the cooker. Mash the moong dal well with the back of a spatula and set it aside.
Meanwhile melt the jaggery in 2 cup water in a pan over medium low heat and keep on stirring till it is fully melted (almost the consistency of honey) It would not take more than 10-15 mins.
Transfer the cooked mashed moong dal to an uruli or a wide mouthed heavy bottomed pan . Strain the jaggery syrup and cook for a few minutes over medium heat.
5. Add the semi thick coconut milk /2nd extract, mix well and boil again stirring continuously over medium-low heat for about 8 - 10 minutes or until the mixture thickens.
6. Finally add the Thick Coconut milk - 1st extract and cook for a minute at low heat and switch off the flame. Keep stirring until the milk is incorporated. (Note: Do not boil the coconut milk, boiling will result in separated coconut milk.)
7. Switch off the stove add cumin powder, dry ginger powder and cardamom powder. Mix well.
8. Finally add the fried cashews, fried raisins and 1/2 tsp ghee (optional).
9. Delicious Parippu Prathaman is ready to serve...Serve warm or cold and Enjoy!
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