Paruppu Payasam

Paruppu Payasam

Paruppu Payasam is a delicious Kerala dessert made from moong dal (yellow lentils), coconut milk, jaggery, and flavored with cardamom. It's relatively simple to prepare and is often served during special occasions and festivals. Here's a basic recipe for making Paruppu Payasam

• 1/2 cup split yellow moong dal (moong dal)
• 1 cup jaggery (adjust to taste)
• 1 cup thin coconut milk (extracted from 1/2 coconut)
• 1/2 cup thick coconut milk (extracted from 1/2 coconut)
• 3-4 green cardamom pods, crushed (or you can use cardamom powder)
• A pinch of salt
• 2 tablespoons ghee (clarified butter)
• A few cashews and raisins for garnish (optional)

Instructions:

1. Wash the moong dal (yellow lentils) in water until the water runs clear. Drain the excess water.

2. In a pressure cooker or a heavy-bottomed pan, cook the moong dal with 2 cups of water until it's soft and well-cooked. If using a pressure cooker, cook for about 3-4 whistles. If using a pan, it may take longer, so make sure the dal is soft and mushy.

3. While the dal is cooking, prepare the jaggery syrup. In a separate pan, melt the jaggery with a little water and strain it to remove any impurities. Keep it aside.

4. Once the moong dal is cooked and the pressure is released (if using a pressure cooker), open the cooker and mash the dal to a smooth consistency.

5. In the same pan, add the jaggery syrup to the cooked moong dal and mix well. Keep the flame on low and allow the mixture to simmer for a few minutes until the jaggery is well incorporated with the dal.

6. Add a pinch of salt and crushed cardamom to the mixture. Stir well.

7. Now, add the thin coconut milk and mix it in. Let the mixture simmer for a few more minutes.

8. Finally, add the thick coconut milk and simmer for a couple more minutes. Do not boil the payasam vigorously after adding the coconut milk, as it may curdle. Just heat it gently.

9. In a separate small pan, heat the ghee. Fry the cashews and raisins until they turn golden, then add them to the payasam for garnish. You can also add some grated coconut if you like.

10. Your Paruppu Payasam is ready to be served. It can be served warm or at room temperature.

Enjoy this delicious and creamy Kerala Paruppu Payasam as a sweet ending to your meal or during special occasions and festivals.