Cherupayar Payasam
Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.
Ingredientsfor 5 servings
- 1 cup Cherupayar parippu split moong dal
- 2 ½ Coconut milk
- 4 Pc Jaggery
- 3 Cardamom
- Raisins and cashewnut, to taste
- 2-3 Shallots
- 1 tsp Ghee
Preparation
Step 1
Roast the moong dal in a vessel and clean it in water. Drain and set aside.
Step 2
Melt jaggery in + cup of water.
Step 3
Fry raisins and cashewnut in + tsp ghee.
Step 4
Cook the drained dal in 1 + cups of coconut milk in a pressure cooker.
Step 5
Once the dal gets well-cooked mix in the melted jaggery, remaining coconut milk, cardamom and let it boil with lids opened.
Step 6
Mix in the raisins and cashewnut.
Step 7
Simmer the payasam in low flame.
Step 8
Cook shallots in the remaining ghee and mix in with the payasam.
Step 9
Serve it after lunch or as a teatime dessert.
Tip
Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.
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