Home > Recipes > Kadalaparippu Payasam
Kadalaparippu Payasam - Bengal Gram Dessert
Ingredients
Serves: 6
A feast is incomplete unless a brown payasam (jaggery-based) is served after a white payasam like thw palada pradhaman.
1 tbsp + 3tbsp + 1 tbsp ghee
500gms Bengal gram (chana dal)
Syrup made from 500gms jaggery
6 cups coconut milk (3rd extract)
3 cups coconut milk (2nd extract)
2 cups coconut milk (1st extract)
6 white cardamoms,powdered
1/2 dry coconut(copra),cut into small wedges
2 1/2 tbsp sultanas (kishmish)
2 1/2 tbsp unsalted cashewnuts
Method of Preparation
- Heat 1 tbsp ghee in a pan,add dal and fry till golden brown.
- Pour in jaggery syrup and 2 1/2 cups water.Mix well and cook till dal softens.
- Mash well,add 3 tbsp ghee and stir and cook till mixture has the consistency of a thick porridge.
- Stir in third extract of coconut milk.Bring to boil and continue boiling till it thickens slightly,stirring occasionally.
- Stir in second extract of coconut milk.Bring to boil and continue boiling till it thickens a little more,stirrring occasionally.
- Stir in first extract of coconut milk and cardamom powder and remove from heat.The consistency should be that of a thin porridge.
- Heat 1 tbsp ghee in a small frying pan and fry dry coconut till brown.Remove from pan,drain and set aside.
- Add all fried ingredients with any ghee left in the pan to payasam.Mix well and serve hot.
- Variation:Pre-boiled whole water can be used instead of Bengal gram.Add 4 mashed kadalipazham (a variety of banana) to enchance the flavour.
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