Parippu payasam

Parippu Payasam

 

 Parippu Payasam is a one among the many verities of payasams (puddings) in south India, especially popular in Kerala and Tamilnadu, made with milk & rice on festivals such as Onam, Vishu etc.

    Parippu payasam preparation

1.  Wash and dry the dal in sunlight.

2.  Roast the dried dal with a teaspoon of ghee in a cooker. Do not let it burn/ turn brown colored.

3.  Stirfry it without taking hand. When it’s done, switch off and let it cool for some time.

4.  Later, add the second extract (randam pal) coconut milk to the fried dal and cook for 2 whistles.

5.  Release the pressure after sometime.

6.  In the meantime, add two table spoons of water to a heavy bottom vessel and melt jaggery over a very low flame. Switch it off.

7.  Open the cooker and add melted jaggery through a strainer.

8.  Mix well and let it bubble for a few minutes.

9.  Then add the first extract (onnam pal) of coconut milk and mix thoroughly.

10.              When the kheer is about to bubble add the dry ginger   powder and cardamom powder.

11.              Mix well and switch it off.

12.              In a small kadai, add rest of the ghee and fry coconut pieces until golden brown, then add the cashew pieces.

13.              Fry it and add into the kheer.

14.              Keep it for half an hour and serve hot!