CHERUPAYAR PARIPPU PAYASAM
- Moong dal(cherupayar parippu) 250gms
- Jaggery 300gms
- Coconut milk
2nd extract 2cup
3rd extract 11/2cups
- Dried Coconut flakes 1/2cup
- Ghee 5tbsp+1/2cup
- Cashews and kismis 1/2cup
- Cardamom powder 3/4teaspoon
To a pressure cooker add in about 1/2cup of ghee and roast the washed moong dal. Now add in 3rd extract of coconut milk and pressure cook for 2whistles or until cooked.
Then transfer this to a big uruli/vessel and pour in 2nd extract of coconut milk and jaggery syrup and keep on stirring without either sticking to the bottom or forming lumps. Continue this process until the payasam thickens.
To another pan on fire pour in 4tbsp of ghee and fry the dried coconut flakes and nuts. Drop in this to the kheer and keep on stirring.
Once it reaches the desired consistency switch off the flame and sprinkle some cardamom powder and serve for the sadya
Then transfer this to a big uruli/vessel and pour in 2nd extract of coconut milk and jaggery syrup and keep on stirring without either sticking to the bottom or forming lumps. Continue this process until the payasam thickens.
To another pan on fire pour in 4tbsp of ghee and fry the dried coconut flakes and nuts. Drop in this to the kheer and keep on stirring.
Once it reaches the desired consistency switch off the flame and sprinkle some cardamom powder and serve for the sadya
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