Kadala Parippu Payasam | Bengal Gram Payasam | Traditional Kerala Payasam

Ingredientsfor 4 servings

• 1 cup Bengal gram (Kadalaparippu)
• 3 nos Coconut — grated
• 3/4 kg Jaggery (Sharkkara)
• 1 large Pack Sago Chowari/Sabudana
• 50 g Cashewnuts
• 50 g Raisins Onakka munthiri
• 50 g Ghee
• 8 nos Cardamom (Elakka)
• Coconut chips A little, Thenga kothu

Preparation

1. Step 1

   For preparing the sweet dish, first cook Bengal gram in a pressure cooker by adding 2 glasses of water.

2. Step 2

   Put the cooked Bengal gram in a mixer grinder and beat to get a coarse mixture.

3. Step 3

   Make sure you don't make a paste of it.

4. Step 4

   Dissolve the jaggery in some water and pour it in a vessel.

5. Step 5

   Keep it on fire and cook it.

6. Step 6

   After sometime, filter the jaggery water to get rid of the unwanted stuff.

7. Step 7

   Grate the coconuts and prepare thick coconut milk (2 glasses), thin coconut milk (3 glasses) and very thin coconut milk (6 glasses).

8. Step 8

   Heat up a vessel (preferably Urali).

9. Step 9

   Put the cooked dal into it along with the jaggery water.

10. Step 10

    Add the ghee in between into this and give it a good stir.

11. Step 11

    When the mixture gets fully cooked, add the thinnest coconut milk.

12. Step 12

    Add chowari and stir.

13. Step 13

    Allow the mixture to boil.

14. Step 14

    When it starts to reduce, add the thin coconut milk and allow it to boil.

15. Step 15

    Give it a good stir and make sure that the chowari gets cooked.

16. Step 16

    When this starts to reduce, add the thick milk and the powdered cardamom.

17. Step 17

    Do not allow it to boil.

18. Step 18

    Lower the flame and heat it through.

19. Step 19

    Fry the chopped coconuts in the remaining ghee.

20. Step 20

    Add the raisins and cashewnuts and fry them, till they turn brown.

21. Step 21

    Add the the fried ingredients into the dessert. Payasam is ready.

22. Step 22

    Similarly, you can prepare Cherupayaru (Green gram) payasam too.