KADALA PARIPPU PAYASAM/PARIPPU PRADAMAN

Kadala parippu/Chaana Dal                          11/4cup
Jaggery                                                          500gms
Sabudana/chowari                                       2tbspn
Coconut milk
1st milk                1cup
2nd milk               2cups
Coconut pieces/thenga kothu                         3/4cup
Nuts and kismis                                            1/2cup
Water                                                             2cups
Ghee                                                               3tbspn
Cardamon powder                                          1teaspn

1. In a bowl soak the sabudana in hot water so that the balls rises and partly cooked also
2. In the vessel or uruli in which we are going to make the parippu pradaman make the jaggery syrup.
3. In a pressure cooker boil the parippu/dal(keep for 3whistles).When its being cooked mash it or otherwise get it grounded in the mixer.
4. When the jaggery is being well melted transfer the mashed kadala parippu/channa dal to this and keep on stiriing continuosly.When it has come to a boil add the sabudana to this and go on stirring continuously untill everything gets mixed with jaggery.Sabudana helps to thicken up the payasam.
5. Then add in the 2nd milk and stir again continuosuly.
6. When this turns to a thick form pour in the 1st milk and cardamon powder and switch off the fire.
7. In a small pan add in ghee and roast the coconut pieces untill its golden brown in colour,add the nuts and roast and transfer them to the payasam.

Now you can tatse this  after your sadya on your  banana leaf mashed with banana and pappad..mmmmmmmmmmmmmmmmmm         superbbbb