Cherupayar Parippu Payasam | Moong Dal Payasam With Video
Cherupayar Parippu Payasam, also known as Moong Dal Payasam, is a traditional dessert hailing from Kerala, particularly popular during festive occasions like Onam and Vishu.
Ingredients
- 1 Cup Moong Dal / Cherupayar Parippu
- 1/2 Cup Sabudana Sago
- 2 1/2 Tbsp Ghee
- 5 Cups Thin Coconut Milk
- 1 1/2 Cup Thick Coconut Milk
- 500 g Jaggery
- 1/4 tsp Cardamom(Elakka) Crushed
- 10 Nos. Cashew nuts
- 15 Nos Raisins
- Coconut Pieces Few
- 3 Cups Water For Cooking Dal
- A pinch Salt
Instructions
To Pressure Cook:
- Wash and clean 1 cup Cherupayar Parippu in water
- Heat a pan and roast it until color changes to light brown
- Pressure cook 1 cup Cherupayar Parippu/Moong Dal with 3 cups of water for 3 whistles.
- Mix the dal nicely
- Take 500g jaggery in a pan and add 1 Cup water.
- After jaggery has fully melted, filter it.
- Take 1/2 cup sago in a vessel. Soak in water for 10 minutes.
- Transfer to a pan and cook it.
- Once cooked, switch off and drain. Add 1 cup thin coconut milk. Keep this aside.
- Next, heat an Uruli(Thick Pan) and add the strained melted jaggery.
- Add pressure cooked cherupayar parippu.
- Mix it and boil it.
- Add 4 Cups thin coconut milk and keep boiling.
- Add cooked sago along with the coconut milk. Mix well and boil. Add pinch of salt. Keep in low flame.
- Meanwhile, heat ghee in a pan and fry handful of coconut pieces. Once golden brown, remove the coconut pieces.
- In the same ghee, fry cashews and stir in medium flame. Simultaneously, add raisins too and keep frying. Once raisins are puffed up, remove both from ghee.
- Add ghee into the boiling payasam. Mix it well.
- Add 1 1/2 Cup Thick Coconut Milk and mix well.
- Add crushed cardamom, fried coconut, cashews and raisins. Mix well and switch off after 5 minutes.
- Enjoy Cherupayar Parippu Payasam.
Video
Notes
You can visit this link Paal Payasam. You can also visit this link Semiya Payasam.
Tried this recipe?Let us know how it was!