Cherupayar Parippu Payasam | Moong Dal Payasam

by RugminiKamalan
Cherupayar Parippu Payasam | Moong Dal Payasam
Cherupayar Parippu Payasam is a traditional styled delicious and healthy dessert usually served after a Sadhya meal. Everybody likes to have a sweet after a heavy meal. And this is a much preferred payasam that everybody opts. It is wonderful when served with a Poovan Pazham and Papadam. Yellow moong dal, jaggery and coconut milk constitute the primary ingredients of Cherupayar Parippu Payasam. Also termed Moong Dal Payasam, the mouth watering sweet dish is unique and special, spiced with the flavor and aroma of ghee rinsed coconut pieces, raisins and cashews. No Sadhya or festive gathering is complete without this tempting dessert. Moong Dal is very nutritious, rich in vital nutrients required for body. You can explore a well illustrated Moong Dal Payasam here that can be easily prepared at home.
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Cherupayar Parippu Payasam | Moong Dal Payasam
Votes: 2
Rating: 4
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Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing the delicious dessert, first dry roast the dhal in a thick bottomed pan, till it turns light brown.
  2. Pressure cook the roasted dhal along with sufficient water.
  3. Heat up a pan (preferably Urali). Dissolve jaggery in it and strain to get rid of the unwanted bits and pieces.
  4. Keep the filtered jaggery solution on fire and add the cooked dhal to it.
  5. Add ghee in between and stir continuously.
  6. Grate the coconuts and extract 2 cups of thick coconut milk, 6 cups of thin coconut milk and 10 cups of very thin coconut milk.
  7. When the water content in the pan has completely evaporated, add the thinnest version of coconut milk which is about 10 cups. Mix well.
  8. Clean sabudana well and mix it well with a little coconut milk.
  9. Add it to the pan and mix well again.
  10. When the payasam boils and finally gets reduced, add the 6 cups of thin coconut milk.
  11. When sabudana gets cooked and the payasam gets reduced again, add cardamom powder mixed with the thick milk. Mix well.
  12. :- Do not boil. Just heat it through.
  13. Fry the coconut pieces, cashews and raisins in ghee.
  14. Add it to the payasam and mix well.
  15. :- You can also add Dry ginger(Chukku) and powdered cumin seeds, if desired for a different flavour.
  16. Enjoy the tasty payasam.
Recipe Notes

You can visit this link Paal Payasam. You can also visit this link Semiya Payasam.

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