South Indian sweet with Bengal gram(Kadalaparippu), coconut and jaggery

Ukkarai | Pachakam


South Indian sweet with Bengal gram(Kadalaparippu), coconut and jaggery

Category : Desserts, Payasam

By chithra viswanathan

Published On: 15 Jul 2005

Rating: 4
1 Votes, 0 Reviews
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30 Minutes
Served : 6
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Step 1

Lightly roast dry the dal.

Step 2

Cool and soak it in water for 2 - 3 hrs.

Step 3

Drain off the excess water.

Step 4

Heat up a pressure cooker.

Step 5

Add dal and enough water to immerse it in a small vessel.

Step 6

Place it inside the cooker and cook upto 2 whistles.

Step 7

:- It should be just soft & not mushy.

Step 8

Drain and mix with coconut.

Step 9

Mix the jaggery with very little water.

Step 10

Place it on fire and stirring continuously, dissolve it.

Step 11

Strain and use this little by little to grind dhal-coconut mixture to a rawa like paste.

Step 12

Add the rest of jaggery water.

Step 13

Mix them in a vessel with 1 tbsp of ghee.

Step 14

Allow it to boil.

Step 15

As soon as the mixture starts boiling, reduce the flame and cook on a low flame, stirring regularly to make sure it does not get burnt.

Step 16

Reserve 2 tsp of ghee for frying cashews and add the rest at frequent intervals.

Step 17

When it starts getting granular, add cardamom powder and cashews fried in ghee.

Step 18

Remove and stir to break up the granules.

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