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Main Course

Parippu Payasam Using Coconut Powder

The kind of payasam that appears at every Sadya and disappears first from the banana leaf. Slow-reduced milk, a touch of sweetness, and the warmth of cardamom — simple in concept, extraordinary in taste.

Ingredientsfor 3 servings

Moong dal 2 cup
Coconut powder 1 cup
Jaggery 1 cup
Cashew nuts 10 to 15
Grapes 10 to 15
Ghee 1 table spoon
Water, to taste
Cardamom powder 1 tsp

Preparation

Step 1
Heat a pan in low flame and slightly roast the dal (pour little ghee).
Step 2
When its slightly change color and a change in smell comes.
Step 3
Pour 2 cups of water.
Step 4
Then stir it well.
Step 5
Close for 10 to 15 minutes.
Step 6
Then take coconut powder.
Step 7
Pour hot water needed to make it dissolve fully.
Step 8
Mix it well.
Step 9
Then check the dal, when its half cooked.
Step 10
Pour jaggery to it and give it a good stir(we can make the jaggery diluted with boiled water and pour the mix to the dal after sieve it ).
Step 11
Stir it well.close it again to get it mixed and cooked well.
Step 12
Heat another pan and roast the dry fruits using ghee.
Step 13
Pour coconut milk to it when the dal gets cooked and blend well.
Step 14
Give it a good stir.
Step 15
Pour the roasted dry fruits along with the ghee to it.
Step 16
Give it a good stir.
Step 17
Pour cardamom powder.
Step 18
Give it a good stir.
Step 19
Our parippu payasam is ready to serve.

Tip

The payasam will thicken significantly as it cools. Stop cooking when it is still slightly thinner than your target consistency.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Parippu Payasam Using Coconut Powder

Ingredientsfor 3 servings

Moong dal 2 cup
Coconut powder 1 cup
Jaggery 1 cup
Cashew nuts 10 to 15
Grapes 10 to 15
Ghee 1 table spoon
Water, to taste
Cardamom powder 1 tsp

Preparation

Step 1
Heat a pan in low flame and slightly roast the dal (pour little ghee).
Step 2
When its slightly change color and a change in smell comes.
Step 3
Pour 2 cups of water.
Step 4
Then stir it well.
Step 5
Close for 10 to 15 minutes.
Step 6
Then take coconut powder.
Step 7
Pour hot water needed to make it dissolve fully.
Step 8
Mix it well.
Step 9
Then check the dal, when its half cooked.
Step 10
Pour jaggery to it and give it a good stir(we can make the jaggery diluted with boiled water and pour the mix to the dal after sieve it ).
Step 11
Stir it well.close it again to get it mixed and cooked well.
Step 12
Heat another pan and roast the dry fruits using ghee.
Step 13
Pour coconut milk to it when the dal gets cooked and blend well.
Step 14
Give it a good stir.
Step 15
Pour the roasted dry fruits along with the ghee to it.
Step 16
Give it a good stir.
Step 17
Pour cardamom powder.
Step 18
Give it a good stir.
Step 19
Our parippu payasam is ready to serve.

Tip

The payasam will thicken significantly as it cools. Stop cooking when it is still slightly thinner than your target consistency.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Lololikka Achar is a pickle prepared with the red cranberry. Pickles are an important delicacy present in almost all ...

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