Cherupayar Payasam

Methods

• Melt jaggery in a non-stick pan with little bit of water.
• Heat 1 tbsp ghee in a cooker and add split green gram and saute till it becomes golden brown.
• Add 2 cups water, cover the cooker and cook under pressure till 3 whistles are given out.
• Open the lid when the pressure reduces completely. Add jaggery syrup, cardamom powder and dried ginger powder and mix well. Cook for 3-4 minutes.
• Add coconut milk and mix. Cook till it just comes to a boil. Switch off the heat.
• Heat remaining ghee in a small non-stick pan, add dried coconut and cashewnuts and saute till they are golden. Put half of this mixture into the cooker and mix and cook till the payasam is semi-thick.
• Transfer it into a serving bowl and garnish with sautéed coconut and cashewnuts and drizzle coconut cream.