Paruppu Payasam

   

 Ingredients 

200 gm moong dal

400 gm jaggery crushed or to taste

1 1/2 cups thick coconut milk

4 cups medium thick coconut milk

4 cups light coconut milk

3 tbsp ghee

2 tbsp cashew nuts chopped

2- 3 tbsp coconut pieces

 

Preparations

Dry roast the  dal for 5-6 minutes. Wash it well and cook with boiled water.

Melt the jaggery by adding 1 cup water. Add the melted jaggery to well-cooked paruppu and stir well.

Add 2 tablespoon ghee to this and mix well.

Add light coconut milk and when it starts boiling add medium thick coconut milk.

When this mix evaporates and reduces by half, add the thick coconut milk.

Stir well  and remove from gas.

Fry the cashew nuts and coconut pieces in rest of the ghee and add them to the payasam. 

Enjoy the payasam hot / warm. 

 

 Normally the paruppu payasam is made as an offering to God on festive days.

 

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