Kerala Style Paruppu or Parippu Payasam is a very Special dessert served at the end of all Feasts in Kerala homes.
This Dessert is made with Moong Dhal, Coconut and Jaggery.
Moong Dhal – 1 cup
Sago - 1/4 cup, soaked for 1 hour
Jaggery – 2 cup
Ghee – 1 tbsp. + 2 tbsp.
Roasted Semiya - 1/2 cup
Coconut Milk – 1 can
Cardamom Powder - 1 tsp
Cashew – 2 tbsp.
Raisin - 2 tbsp.
Coconut Pieces – 2 tbsp.
Bring to boil 2 cups of Water and cook the Sago until it becomes glossy; keep aside.
In another pot add Moong Dhal and dry roast until all moisture evaporates. Add 2 cups Water and cook closed until Dhal is done but not mushy.
Add Jaggery to the cooked Dhal and allow it to melt completely.
Add 1 tbsp. Ghee, Semiya, Coconut Milk, cooked Sago, Cardamom and 1 cup Water to the Dhal; mix well and bring to boil. Cook closed for 10 min and remove from heat.
Temper Cashew, Raisin and Coconut in remaining Ghee and add to the Payasam.
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