CheruPayar Payasam N Parippu Pradhaman

CheruPayar Payasam

Parippu Pradhaman

Yet another Classic dessert and I love this like crazy. This is another one of my mom's speciality and this is how she makes it. I was going to key in the Parippu Pradhaman recipe when I suddenly remembered I had the green gram payasam pictures somewhere in my draft, so finally I thought I will do it in one post coz  its made the same way, and ofcourse both are the same, just that one is the split and skinless version of the whole... :)

Split Green Gram/Moong Dal/CheruPayar Parippu: 1 cup (250 ml cup)

For Cherupayar Payasam, use Whole Green gram/Cherupayar instead of the dal

Water: 3 cups

Jaggerry: 400 gm

Water: 1 cup

Ghee: 2 tbsp

Thin Coconut milk: 3 cups

Semi Thick Coconut milk: 2 cups

Thick Coconut Milk: 1 cup

Cardamom Powder: 1 tsp

To Garnish

Cashewnuts: 10

Ghee: 1 tbsp

Dry roast the Moong dal for a few minutes (about 4-5 minutes) on medium flame till it gets a shade darker.

Let it cool, wash properly.

In case of Green gram/Cherupayar, wash properly and cook till just done.

Add the washed dal, 2.5 cups of water and cook on high heat for 2 whistles.

(if you want the dal to be mashed properly, cook for 2 more whistles, but I like it just cooked so that I can see it as it is in the Payasam.. but make sure it is cooked.. :0)

Now Boil the jaggerry and 1 cup water till it is melted properly.

Once cool, strain.

Now in a thick bottomed vessel, mix the cooked dal/green gram and the melted jaggerry and cook till it almost dries up like in the picture below.

At this point, add 2 tbsp ghee and mix properly.

Now add the thin coconut milk to it and let it come to a boil and reduce a little.

Add the semi thick coconut milk and let it boil for a few minutes

Add the thick coconut milk, cardamom powder and when it boils, take from fire.

In a kadai, heat 1 tbsp ghee and fry the cashewnuts till slightly brown.

Pour this over the prepared Payasam.

Serve it warm or cold.