Kerala Parippu 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 8 servings
- 1 cup Green gram Cheruparippu/Moong dal
- 2 litre Milk
- 3/4 cup Sugar
- Salt A pinch
- 3 tbsp Ghee
- Cashewnuts A few — chopped
- Raisins A few, Onakkamunthiri
- Coconut pieces A few, small pieces
Preparation
Step 1
Wash the dal well in water and drain.
Step 2
Heat a vessel, pour ghee and fry the dal until golden colour.
Step 3
Remove 3/4 of the fried dal out the vessel, set aside and continue frying the remaining dal until dark brown.
Step 4
Remove the dal and set aside along with the first set.
Step 5
In the same vessel used for frying dal, pour milk and heat.
Step 6
When the milk becomes warm, add the fried dal.
Step 7
Let the milk boil, until the dal is cooked.
Step 8
Add sugar and a pinch of salt.
Step 9
Stir everything together thoroughly and cook until it becomes thick.
Step 10
Remove from fire.
Step 11
Fry cashews, raisins and coconut pieces in ghee and add to the payasam.
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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