Parippu Payasam Recipe

First step is to make the jaggery syrup. For this take the jaggery and melt in 2 cups of water in low medium flame, until the jaggery completely dissolves. Once its cooled, strain to remove the impurities and keep aside.

Now heat a pan and add the ghee. Once its heated fry the coconut pieces, cashew nuts and raisins one after another until golden brown.

Wash the moong dal in running water for a couple of times and dry it completely in a kitchen towel. Then fry the moong dal in the remaining ghee until it turns golden brown. Keep the flame low during the process.

Once the moong dal is fried add water to it and cook the dal until it turns soft. This would take around 15 minutes. (or) pressure cook for one whistle. Mash the moong dal /Parippu well with the back of a spoon and set it aside.

Take a wide mouthed vessel preferably a uruli . Transfer the moong dal and cooled jaggery syrup, stir well and cook for about 3-4 minutes on medium heat.

Now add the medium thick coconut milk, mix well and cook for about 10 minutes or until the mixture thickens on medium heat. Stir occasionally.

At this stage add the cardamon powder, dry ginger powder and roasted cumin powder. Mix well and continue to stir.

Finally add the Thick Coconut milk and cook for a minute or two at low heat and switch off the flame. Keep stirring and do not boil the coconut milk. Add the fried nuts and coconut pieces and mix well. Our delicious Kerala Style Parippu Payasam or Moong Dal Kheer is ready to be served.