Hai Friends,
Today's special recipe is Kadala Parippu Payasam. This is my Chechi's favourite payasam and one of my best item which I prepared. It is made with Dal /Bengal Gram and jaggery and coconut milk is one of the main ingredient.
INGREDIENTS
Kadala Parippu / Bengal Gram - 1 cup
Jaggery - 1/2 kg (or as your taste)
Thick Coconut Milk (1 st milk) (High consistency milk) - 2 cup
Thin Coconut Milk ( 2nd milk) - 3 cup
Very Thin Coconut Milk (3rd milk) - 5 cup
Cashew Nuts - 50 gm
Raisins - 50 gm
Ghee - 3 teaspoon
Cardamom Powder - 1 teaspoon
Coconut bits (chopped coconut) - 2 table spoon
PREPARATION
Heat a pressure cooker and pour some ghee into it. Fry Coconut bits, Cashew nuts and Raisins respectively and keep aside. Fry Bengal Gram in the same cooker. Don't allow to change the color of the Dal. Then add 2 glass of water to the cooker and cook dal for 10 minutes in medium flame.
Take the cooked dal and press it with a ladle to make a paste. Don't make a smooth paste.
Keep it aside.
Dissolve Jaggery in some water and melt it. Sieve this when it get cool to remove the impurities. Then put a heavy bottomed pan on fire and pour some ghee in it. Add Jaggery and cooked dal and stir well. When the mixture get thick, add the very thin coconut milk to it and stir well.
Allow it to boil. The Payasam mix get thick add the thin coconut milk to it and stir again. Stir occasionally. Again boil it.
Again it will get thick and add thick coconut milk and cardamom powder. Stir well. Don't allow Payasam to boil now. Heat this in low flame. Now add fried coconut, cashew nuts and raisins and stir well. Kadala Parippu Payasam is ready. Serve hot....
BINDU JAYESH
bindurohinipillai@gmail.com
HAVE A HAPPY SUNDAY
Today's special recipe is Kadala Parippu Payasam. This is my Chechi's favourite payasam and one of my best item which I prepared. It is made with Dal /Bengal Gram and jaggery and coconut milk is one of the main ingredient.
KADALA PRADHAMAN
INGREDIENTS
Kadala Parippu / Bengal Gram - 1 cup
Jaggery - 1/2 kg (or as your taste)
Thick Coconut Milk (1 st milk) (High consistency milk) - 2 cup
Thin Coconut Milk ( 2nd milk) - 3 cup
Very Thin Coconut Milk (3rd milk) - 5 cup
Cashew Nuts - 50 gm
Raisins - 50 gm
Ghee - 3 teaspoon
Cardamom Powder - 1 teaspoon
Coconut bits (chopped coconut) - 2 table spoon
PREPARATION
Heat a pressure cooker and pour some ghee into it. Fry Coconut bits, Cashew nuts and Raisins respectively and keep aside. Fry Bengal Gram in the same cooker. Don't allow to change the color of the Dal. Then add 2 glass of water to the cooker and cook dal for 10 minutes in medium flame.
Take the cooked dal and press it with a ladle to make a paste. Don't make a smooth paste.
Keep it aside.
Dissolve Jaggery in some water and melt it. Sieve this when it get cool to remove the impurities. Then put a heavy bottomed pan on fire and pour some ghee in it. Add Jaggery and cooked dal and stir well. When the mixture get thick, add the very thin coconut milk to it and stir well.
Allow it to boil. The Payasam mix get thick add the thin coconut milk to it and stir again. Stir occasionally. Again boil it.
Again it will get thick and add thick coconut milk and cardamom powder. Stir well. Don't allow Payasam to boil now. Heat this in low flame. Now add fried coconut, cashew nuts and raisins and stir well. Kadala Parippu Payasam is ready. Serve hot....
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bindurohinipillai@gmail.com
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