Parippu payasam or Moong dal payasam is today's recipe. The other names for this dish are 'Dal payasam' or 'sharkara pradhaman' .It is a very delicious dessert made during festivals and a part of the sadya menu .This is made using yellow split mung beans, jaggery (molasses), and coconut milk .
Tips in making Parippu Payasam or Moong dal payasam
The highlight of the dish is the coconut milk, and it is best to use the coconut milk from fresh or frozen grated coconut. Using coconut milk from the can will not give the authentic taste. You also need to extract coconut milk three times to get different consistencies of the coconut milk, which is used in the various stages of the dish preparation.
It is important to make sure the moong dal cooks really well but it should not be mushed up or hard. The molasses or jaggery which has a dark brown color is preferable for the dish to get an authentic dark color. Fry the coconut bits and nuts in ghee till brown. If you love payasam you may also like this rice paysam
Parippu payasam-Traditional dessert
Its preferable to use darker jaggery to get a nice dark brown color.
- 2 cups of split yellow moong dal
- 2 cups grated coconut
- 2 cups jaggery
- ¾ cups of coconut bits
- 10-12 cashews
- 10-12 raisins
- 5-6 cardamoms
To extract the coconut milk
- Take 2 cups of grated coconut and 1 cup of warm water and blend it in a blender
- Strain the contents in a strainer and the extract called the first milk can be strained into a bowl which is quite thick.
- Next, take the coconut from the strainer add a cup of water and blend again.
- Strain the contents again and extract the second milk into another bowl which is a little thinner than the first milk.
- Repeat this process and extract the third milk into another bowl, this is the most diluted milk compared to the other two extractions.
- Keep all of it aside and ready before the dish preparation.
- Dry roast the split yellow moong dal beans in a pan till you get a nice brown color.
- Once roasted, cook it with a cup of water, and the third coconut milk extracted either in a pressure cooker or in a deep bottomed vessel.
- When it is half cooked, add jaggery with a pinch of salt.
- Next, add the second coconut milk extracted.
- Cook for about 10 -15 minutes till it is almost well cooked.
- Next, add the powdered cardamom seeds.
- Finally, add the first extracted coconut milk which is thick and creamy.
- Heat for another 2 minutes and switch off the flame.
- Take 2 - 3 tsp ghee and fry the coconut pieces, cashews, and raisins
- Add it to the payasam
- Parippu payasam is ready to be served. Enjoy 🙂
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