Parippu Payasam / Parippu Pradhaman ( A very tasty dessert )
Serves: 6 - 8 dessert cups
You will need
Moong dal - 1/2 cup / 100 g (Indian standard measuring cup of 100 ml / 4 oz capacity)
Water - 1 1/2 cup water / 300 ml (Indian standard measuring cup of 200 ml / 8 oz capacity)
Ghee- 1 teaspoon ( for roasting moong dal )
Melted jaggery - 1 cup ( 8 oz / 200 ml or 180 to 200 ml )
Thin coconut milk - 400 ml
Thick coconut milk - 100 ml
Raisins - 2 teaspoons
Splits of cashew nuts - 2 teaspoons
Ghee - 2 tablespoon (1 tablespoon for jaggery mixture and 1 tablespoon for frying cashew nuts and raisins )
Cardamom powder - 2 pinches
Water - 1 1/2 cup water / 300 ml (Indian standard measuring cup of 200 ml / 8 oz capacity)
Ghee- 1 teaspoon ( for roasting moong dal )
Melted jaggery - 1 cup ( 8 oz / 200 ml or 180 to 200 ml )
Thin coconut milk - 400 ml
Thick coconut milk - 100 ml
Raisins - 2 teaspoons
Splits of cashew nuts - 2 teaspoons
Ghee - 2 tablespoon (1 tablespoon for jaggery mixture and 1 tablespoon for frying cashew nuts and raisins )
Cardamom powder - 2 pinches
Cococnut milk : If unable to obtain fresh coconut milk, mix 50 g Maggi instant coconut powder + 400 ml warm water for thin coconut milk and 25 g coconut powder + 100 ml warm water for thick coconut milk.
Method
Wash moong dal, drain out water completely and spread it on a kitchen towel for drying.
Heat 1 teaspoon ghee in a kadai and fry dried moong dal on a low heat till golden color / fragrant. Keep aside. ( You may prepare this a day ahead if convenient ). Pressure cook moong dal with 1 1/2 cups / 300 ml of water for 15 minutes ( reduce heat to medium after 2 nd whistle and cook for 10 minutes. You will get a thick mixture).
In a non -stick kadai / urli / heavy - bottomed vessel, heat 1 tablespoon ghee. Add melted jaggery and cooked thick moong dal. Saute slowly on medium heat for 4 - 6 minutes. You will get a nice aroma .
Heat 1 teaspoon ghee in a kadai and fry dried moong dal on a low heat till golden color / fragrant. Keep aside. ( You may prepare this a day ahead if convenient ). Pressure cook moong dal with 1 1/2 cups / 300 ml of water for 15 minutes ( reduce heat to medium after 2 nd whistle and cook for 10 minutes. You will get a thick mixture).
In a non -stick kadai / urli / heavy - bottomed vessel, heat 1 tablespoon ghee. Add melted jaggery and cooked thick moong dal. Saute slowly on medium heat for 4 - 6 minutes. You will get a nice aroma .
Add 400 ml thin coconut milk. Mix well. Cover with a lid and cook on a low heat for 30 - 40 minutes. You can notice a reduction in volume / slightly thickens. Stir occasionally. Switch off the heat.
Finally add 100 ml thick coconut milk. Mix well. Heat on a low flame for 1 - 2 minutes. Do not bring to boil again.
Heat 1 tablespoon ghee in a kadai. Shallow fry cashew nuts and raisins separately on a low heat till you get a golden color. Pour this fried raisins and cashew nuts over parippu payasam.
Finally add 100 ml thick coconut milk. Mix well. Heat on a low flame for 1 - 2 minutes. Do not bring to boil again.
Heat 1 tablespoon ghee in a kadai. Shallow fry cashew nuts and raisins separately on a low heat till you get a golden color. Pour this fried raisins and cashew nuts over parippu payasam.
Sprinkle cardamom powder. Parippu payasam is ready now. Do not heat / boil after adding these ingredients.
1 comment:
kothipichu....
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