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Different style Parippu payasam without jaggery
Published On: 24 Jul 2006
English: Green Gram
tamil: Pachai Parupu / Payatham Paruppu / Pasipayir
telugu: Pesaru Pappu / Pesalu / Pacha-Pesalu
kannada: Hesare / Hesurubelae / Idi Hesuru
hindi: Sabut Mung
Marathi: Mung / Hirave Mug
Oriya: Muga / Biri / Jhain Muga
Punjabi: Mung / Moongi
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
Bengali: Laban / Noone
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
Wash the dal well in water and drain.
Heat a vessel, pour ghee and fry the dal until golden colour.
Remove 3/4 of the fried dal out the vessel, keep aside and continue frying the remaining dal until dark brown.
Remove the dal and keep aside along with the first set.
In the same vessel used for frying dal, pour milk and heat.
When the milk becomes warm, add the fried dal.
Let the milk boil, until the dal is cooked.
Add sugar and a pinch of salt.
Mix well and cook until it becomes thick.
Remove from fire.
Fry cashews, raisins and coconut pieces in ghee and add to the payasam.
this is a great recipe,indeed a different style, it came out well!!! very tasty. this is good for those who doesn`t like the flavour of jaggery.thanks for the recipe!!!
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