Parippu Payasam | Moong Dal Pudding | Video
Take your dessert menu to another level with this decadent combination of split green gram, jaggery and coconut milk.
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Servings
Ingredients
- 2 tablespoon ghee
- 1 cup split moong dal split green gram or cherupayar parippu
- 3 cups water
- 1 cup grated jaggery
- 1 cup thin coconut milk second extract
- 1 cup thick coconut milk first extract (or coconut cream)
- ¼ teaspoon ground dry ginger dry ginger powder
- ¼ teaspoon ground cumin cumin powder
- ½ teaspoon ground cardamom cardamom powder
Garnish:
- 2 tablespoon raisins fried in ghee
- 2 tablespoon cashew nuts fried in ghee
- 2 tablespoon coconut slices fried in ghee
Instructions
- Heat ghee in a heavy bottomed pan over medium-high heat. Add green gram, and sauté for 5-6 minutes or until the lentils start to change color. Add water. Cover, and cook for 15-20 minutes or until the green gram turn mushy. Alternatively, transfer green gram to the pressure cooker after adding water. Cook for 1 whistle.
- Once green gram is cooked, mash well using a fork or potato masher. Add grated jaggery. Cook for 3-4 minutes, or until jaggery is melted. Pour thin coconut milk (second extract). Stir. Cook for 5 minutes.
- Reduce heat to low. Stir in thick coconut milk (first extract). Add ginger powder, ground cumin and ground cardamom. Stir. Cook, stirring occasionally, for 5-10 minutes or until the mixture is thickened. Do not let the payasam boil. Remove from heat.
- Stir in or garnish with fried raisins, cashew nuts and coconut slices. Enjoy warm or chilled.
Video
Notes
- To make coconut milk from from fresh grated coconut, place 1 cup coconut in the grinder along with 1 cup water. Process to make coarse paste. Strain, and you will get the first extract (thick) coconut milk. Set aside. Now place the coconut bits back in the blender along with 1 cup water. Process. Strain, and you will get the second extract (thin) coconut milk.
- The color of this parippu payasam depends on the color of the jaggery. For instance, dark colored jaggery gives your payasam a deep dark brown color.
- The color of this parippu payasam depends on the color of the jaggery. For instance, dark colored jaggery gives your payasam a deep dark brown color.
Nutrition
Serving: 1g | Calories: 518kcal | Carbohydrates: 52g | Protein: 6g | Fat: 35g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 150mg | Fiber: 4g | Sugar: 40g