Coconut Parippu Payasam

Ingredients list for Coconut Parippu Payasam

• 2 tablespoons Split Bengal gram (chana dal) soaked
• 2 tablespoons Split green gram skinless (dhuli moong dal) soaked
• 4 tablespoons Ghee
• 15-20 Cashewnuts
• 1 1/2 cups Milk
• 1/2 cup Scraped coconut
• 6 tablespoons Jaggery (gur) grated

Method

1. Heat 2 tbsps ghee in a deep non stick pan.
   Heat 2 tbsps in another non stick pan.
2. Add chana dal and moong dal to the deep pan and sauté.
   Add cashewnuts to the other pan and sauté over low heat.
3. Add 1½ cups water and milk to the dals, cover and let them cook on medium heat, stirring occasionally.
   You can also cook them in a pressure cooker.
4. When cashewnuts are golden, drain and transfer them into a bowl.
   Sauté coconut in the ghee remaining in the till lightly browned and fragrant.
5. Add jaggery to the cooked dals and mix.
   Add coconut and mix well.
6. Add cashewnuts, keeping some for garnishing.
   Add 2 tsps ghee and cook for 3-4 minutes.
7. Serve garnished with the reserved cashewnuts at room temperature.

Nutrition Info