MOONG DAL(CHERUPAYAR PARIPPU)PAYASAM/PRADHAMAN

CHERUPAYAR PARIPPU PAYASAM

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Course                     DESSERT

Prep time               10 minutes      

COOK TIME               25 MINUTES             

Servings                    10

TOTAL TIME             35 MINUTES

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Payasam is a healthy dessert of Kerala, you can call it a traditional dessert. Cherupayar parippu payasam / pradhaman, a creamy and delicious kerala style payasam made during special occasions like onam,vishu etc.

This parippu pradhaman is a popular payasam in kerala made with moong dal(
cherupayar parippu) is fried lightly and cooked in coconut milk with jaggery (sharkara).

Traditionally, payasam is made in a heavy uruli and the dal is cooked slowly. It needs a lot of time and patience, here I am cooking the dal in a pressure cooker, a quicker way of making payasam.

INGREDIENTS

∆Cherupayar Parippu/Moong dal - 250 gm
∆WATER - 2 to 3 cup (for cooking parippu)
∆Jaggery (sharkara) - 1/2kg (increase or decrease according to your sweet tooth)
∆WATER - 1/2 to 1 cup (for jaggery melting)
∆Ghee: 1 tbsp
∆Thick coconut milk - 1 to 1 1/2 cups.
∆Thin coconut milk - 3-4 cups.
∆Cardamom powder - 1 tsp

SPICE FOR SEASONING

∆ Rasins - 1/3cup
∆ Cashew nuts - 1/3 cup
∆ Coconut pieces - about a handful of finely sliced
∆ Ghee - 1 tsp for roasting

STEP 1

In a pan, lightly roast the parippu for few minutes until fragrant, do not let it brown. Then wash and drain the water completely.

STEP 2

Heat a pressure cooker, add parippu and 2 to 3 cup water and Pressure cook for 2 whistles. Let the pressure release, Open the cooker and mash it up well. Keep it aside.

STEP 3

Put the jaggery into a deep bottomed pan, add 1/2 to 1 cup water and melt it. Once it boils, switch off the fire. Allow it cool slightly and strain it into a metal strainer, this is to remove the dirt. Incase if you are very sure that your jaggery is clean, just melt it in 1/2 cup water and keep it aside.

STEP 4

In the same pan, add parrippu and the melted jaggery and mix well. Always stir, be careful not to let it stick to the bottom. Then add thin Coconut milk and cardamom powder, let it boil and cook for  5 minutes in law flame. Cook until the payasam is slightly thick. Now add thick Coconut milk, mix well. After adding the thick milk, do not allow it to boil as this might make it curdle. Once it starts to boil switch of the flame.

STEP 5 

And lastly, heat a tsp of ghee in another pan and fry the coconut pieces until they are lightly browned, then add the cashew nuts and raisins. Sprinkle them on top of the payasam.

Enjoy this creamy and delicious parippu pradhaman.

cherupayar parippu payasam
Reviewed by mamas magic spiceson September 05 2020
Rating: 5 🌟