Moong daal payasam / Parippu payasam

Moong dal payasam

Moong dal payasam / Parippu payasam is a South Indian kheer which is made from moong dal ( Pasi parippu or Cherupayar) and jaggery and coconut milk which gives an authentic touch to the payasam. This dessert is an integral part of every festival in Kerala.

Ingredients

• Moong dal / Cherupayar : 1 cup / 225 gms
• Water : 2-3 cups
• Jaggery : 250 gms (grated or dissolved in a cup of boiling water)
• Coconut milk from first extract : 1 cup
• Coconut milk from second extract : 1 cup (This can be taken from 1 cup shredded coconut or even by mixing coconut milk powder in Luke warm water simply by following packet instructions)
• Cardamom powder : 1tsp
• Raisins and cashew nuts
• Ghee clarified butter : 1-2 tbsp.

Method

1. Dry roast the dal for 5-6 mins on medium flame.
2. After the dal has cooled to room temperature wash it thoroughly and add to a pressure cooker with 2-3 cups of water and cook for 3-4 whistles until the water is absorbed and dal is very well cooked and soft.
3. Now add the grated jaggery or the jaggery dissolved in water(strain the mixture) and mix well and allow to boil and incorporate well with the dal
4. Add coconut milk from second extract and allow to boil again. Boil for 4-5 minutes
5. Add the first extract of coconut milk and mix well in medium flame . Do not over boil after adding the first extract.
6. Add cardamom powder and mix well and put off the flame.
7. Heat ghee and roast the cashews and raisins till light brown and add to hot payasam

Serve hot or cold.

Happy Cooking!!
Shabana