PARIPPU PRADHAMAN

Kadala parippu/Payar Parippu(chana dal/moong dal)-500gms
Jaggery -600gms
Sago (cooked)-50gms(optional)

Cardamom powder -1tbsp
Dried ginger powder-1tsp

Cashew nut -50gm

Pea nut -50gm
Raisins-50gms
Coconut pieces (thengakothu)-1/2cup
Very thin coconut milk-4cups

Thin coconut milk -3cups

Thick coconut milk-2cups

ghee-100gm


METHOD

• Pressure cook  dal with water, let it cool and mash well.
• Heat ghee in a heavy bottom pan and fry cashew nuts, raisins, pea nuts and thengakothu (coconut pieces)
• In the same pan add melted jaggery and cooked kadala parippu.Stir continuously.
• It becomes a thick consistency and starts separating from the sides of the pan, add very thin coconut milk and cooked sago.
• When it thickens, add thin coconut milk and stir well.
• Finally add thick coconut milk and stir well.
• When the payasam starts boiling remove from fire and add cardamom powder and dry ginger powder.
• Add fried cashew nuts, peanuts, coconut pieces and raisins .