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Payasam

Cherupayar Parippu Payasam | Moong Dal Payasam

This dal, also known as Moong Dal Payasam, is a dessert hailing from Kerala, particularly popular during festive occasions like Onam and Vishu.

Ingredientsfor 4 servings

1 cup Moong Dal / Cherupayar Parippu
1/2 cup Sabudana Sago
21/2 tbsp Ghee
5 cup Thin Coconut Milk
11/2 cup Thick Coconut Milk
500 g Jaggery
1/4 tsp Cardamom — crushed (Elakka)
10 nos Cashew nuts
15 nos Raisins
Coconut Pieces, a few
3 cup Water For Cooking Dal
Salt, a pinch

Preparation

Step 1
Wash and clean 1 cup Cherupayar Parippu in water.
Step 2
Heat a pan and roast it until color changes to light brown.
Step 3
Pressure cook 1 cup Cherupayar Parippu/Moong Dal with 3 cups of water for 3 whistles.
Step 4
Mix the dal nicely.
Step 5
Get 500g jaggery in a pan and add 1 Cup water.
Step 6
After jaggery has fully melted, filter it.
Step 7
Get 1/2 cup sago in a vessel. Soak in water for 10 minutes.
Step 8
Transfer to a pan and cook it.
Step 9
Once cooked, switch off and drain. Add 1 cup thin coconut milk. Set aside.
Step 10
Next, heat an Uruli(Thick Pan) and add the strained melted jaggery.
Step 11
Add pressure cooked cherupayar parippu.
Step 12
Mix it and boil it.
Step 13
Add 4 Cups thin coconut milk and keep boiling.
Step 14
Add cooked sago along with the coconut milk. Stir everything together thoroughly and boil. Add pinch of salt. Keep in low flame.
Step 15
Meanwhile, heat ghee in a pan and fry handful of coconut pieces. Once golden brown, remove the coconut pieces.
Step 16
In the same ghee, fry cashews and stir in medium flame. Simultaneously, add raisins too and keep frying. Once raisins are puffed up, remove both from ghee.
Step 17
Add ghee into the boiling payasam. Mix it well.
Step 18
Add 1 1/2 Cup Thick Coconut Milk and Stir everything together thoroughly.
Step 19
Add crushed cardamom, fried coconut, cashews and raisins. Stir everything together thoroughly and switch off after 5 minutes.
Step 20
Cherupayar Parippu Payasam.

Tip

Keep stirring throughout — the cream that forms on the sides should be scraped back in. That is where the richness comes from.

Cherupayar Parippu PayasamMoong Dal Payasam

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Preparation

Step 1

Wash and clean 1 cup Cherupayar Parippu in water.

Step 2

Heat a pan and roast it until color changes to light brown.

Step 3

Pressure cook 1 cup Cherupayar Parippu/Moong Dal with 3 cups of water for 3 whistles.

Step 4

Mix the dal nicely.

Step 5

Get 500g jaggery in a pan and add 1 Cup water.

Step 6

After jaggery has fully melted, filter it.

Step 7

Get 1/2 cup sago in a vessel. Soak in water for 10 minutes.

Step 8

Transfer to a pan and cook it.

Step 9

Once cooked, switch off and drain. Add 1 cup thin coconut milk. Set aside.

Step 10

Next, heat an Uruli(Thick Pan) and add the strained melted jaggery.

Step 11

Add pressure cooked cherupayar parippu.

Step 12

Mix it and boil it.

Step 13

Add 4 Cups thin coconut milk and keep boiling.

Step 14

Add cooked sago along with the coconut milk. Stir everything together thoroughly and boil. Add pinch of salt. Keep in low flame.

Step 15

Meanwhile, heat ghee in a pan and fry handful of coconut pieces. Once golden brown, remove the coconut pieces.

Step 16

In the same ghee, fry cashews and stir in medium flame. Simultaneously, add raisins too and keep frying. Once raisins are puffed up, remove both from ghee.

Step 17

Add ghee into the boiling payasam. Mix it well.

Step 18

Add 1 1/2 Cup Thick Coconut Milk and Stir everything together thoroughly.

Step 19

Add crushed cardamom, fried coconut, cashews and raisins. Stir everything together thoroughly and switch off after 5 minutes.

Step 20

Cherupayar Parippu Payasam.