Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Parippu Payasam

Moong dal cooked until creamy then simmered with jaggery and coconut milk, with ghee-fried coconut slices and cashews — earthy, golden, and intensely flavoured. A core Sadhya payasam served alongside Ada Pradhaman.

🧺 Ingredients

• Moong dal (split, yellow): 200 g
• Jaggery: 250 g
• Thick coconut milk: 350 ml
• Thin coconut milk: 500 ml
• Ghee: 4 tbsp (60 ml)
• Coconut pieces (thinly sliced): 40 g
• Cashew nuts: 25 g
• Raisins: 20 g
• Cardamom: 5 pods (crushed)
• Dry ginger powder: ¼ tsp
• Water: 500 ml

👩‍🍳 How to make Parippu Payasam

1. Dry roast 200 g moong dal in a heavy pan over medium heat for 3–4 minutes until fragrant and light golden.
2. Transfer to a pressure cooker with 500 ml water.
3. Cook for 3 whistles over high heat.
4. Release pressure and mash the dal smooth.
5. Dissolve 250 g jaggery in 100 ml water over medium heat.
6. Strain.
7. Add mashed dal to jaggery syrup in a heavy pan over medium heat.
8. Stir continuously for 8–10 minutes until the mixture thickens and becomes glossy.
9. Add thin coconut milk over medium heat.
10. Stir and cook for 5 minutes.
11. Reduce to low.
12. Add thick coconut milk, cardamom, and dry ginger.
13. Stir gently for 3 minutes.
14. Remove from heat.
15. Heat 4 tbsp ghee in a small pan over medium heat.
16. Fry coconut pieces until golden brown.
17. Add cashews, then raisins.
18. Pour everything over the payasam.
19. Serve warm.

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