Coconut Parappu Payasam

Ingredients list for Coconut Parappu Payasam

• 3/4 cup Moong dal
• 6 tablespoons Pure ghee
• 1 cup Milk
• 15 Cashewnuts
• 1/2 cup Coconut scraped
• 2 tablespoons Poppy seeds (khuskhus/posto)
• 2 Green cardamoms
• 2 tablespoons Sugar
• 1 1/2 cups Jaggery (gur)

Method

1. Heat 4 tablespoons ghee and roast the dal lightly. Pressure-cook with milk till soft. Heat 2 tablespoons ghee and fry ten cashewnuts to golden brown and keep aside.
2. Grind the scraped coconut with the cardamom seeds, sugar, khuskhus and the remaining cashewnuts to a fine paste. Break the jaggery to fine powder and keep. Melt the jaggery in a thick-bottomed pan with ¼ cup water.
3. Add the cooked dal and bring to a boil. Add the coconut paste and continue to simmer till it thickens to required consistency. Garnish with fried cashewnuts and serve warm.

Nutrition Info