Coconut Parippu Payasam

By Masterchef Sanjeev Kapoor

From Sanjeev Kapoor's Kitchen

Prep: 12 hours

Cook: 1 hour

Method: Moderate

Course:

Type: Indian Kerala

Key Ingredients:

Parippu Pradhaman recipe, Kerala style parippu pradhaman -Jaggery based moong dal payasam cooked in milk.

Top ways to prepare: It is a Jaggery based moong dal payasam cooked in milk..

Cooking Tips: 1. To avoid burning the cherupayar parippu/split mung beans, keep stirring them often when roasting. 2. Use dark-colored jaggery to give it more authentic appearance and flavors. 3. If you don’t have the time or resources to make fresh coconut milk at home, canned coconut milk can do. The thickness of the coconut milk can be adjusted as needed. 4. It’s simple to remember how much of each ingredient to use. The amount of water needed to cook dal is about 3 times of dal. 5. Adjust the quantity of jaggery as per your taste. In standard payasam recipes, Dal to jaggery ratio is 1:2. The amount of jaggery used should be double that of the Mung dal. The sweetness of the payasam, on the other hand, would be entirely dependent on the quality of the jaggery used. Increase or decrease the amount of jaggery to your taste. 6. If payasam is too thick, add some plain boiled milk to adjust the consistency. 7. Traditionally Moong Dal is cooked in a Pan but it takes longer to cook. If you like to save time you can cook mung dal in a pressure cooker. 8. In a pressure cooker, take 3 cups of water and add the roasted dal to it. Close the lid and cook for 3 whistles. Cook on high heat for 1st whistle and then reduce heat to low for the other 2 whistles. After that, turn off the heat, wait for 10-15 minutes..

Serving Suggestion : Garnish with the reserved cashewnuts and serve it hot..

Ingredients

Split Bengal gram (chana dal) soaked 2 tablespoons
Split green gram skinless (dhuli moong dal) soaked 2 tablespoons
Ghee 4 tablespoons
Cashewnuts 15-20 nos
Milk 1 ½ cups
Scraped coconut ½ cup
Jaggery (gur) grated 6 tablespoons

Methods

Heat 2 tbsps ghee in a deep non stick pan.
Add soaked chana dal and moong dal to the deep pan and sauté.
Meanwhile, take another non-stick pan and heat 2 tbsps ghee. Add cashewnuts to the other pan and sauté over low heat.
Add 1½ cups water and milk to the dals.
Cover and let it cook on medium heat, stirring occasionally.
When cashewnuts are golden, drain and transfer them into a bowl.
Sauté coconut in the ghee remaining in the till lightly browned and fragrant. You can also dry roast the coconut.
Add jaggery to the cooked dals and mix.
Add coconut and mix well.
Add cashewnuts, keeping some for garnishing.
Add 2 tsps ghee and cook for 3-4 minutes.
Garnish the Payasam with the reserved cashewnuts. Serve it hot or at room temperature as per your preference