Ingredients :
Pasi parupu -100 grams
Jaggery -200 grams
Coconut - 1 big grated
Cashew nuts -6-7
Coconut pieces -2 tbsp
Ghee -1 tsp
Cardamom - 1/4 tsp
Preparation Method:
Dry roast moong dal well till it turns slightly brown.Wash and pressure cook till soft.Take 1 cup of thick milk from the grated coconut and keep it aside.Again add 2 cups of water and extract milk for the second time.Melt jaggery in a little water and filter it to remove impurities.Then add the cooked dal , second coconut milk to the jaggery .Boil well till it reduces to half the quantity.Then add the 1st coconut milk, a pinch of salt and remove from flame. Do not boil after adding the 1st coconut milk. Add cardamom powder.Fry cashew nuts and coconut pieces in ghee separately and add to the payasam.Yummy Parupu payasam is ready to be served.
Coconut - 1 big grated
Cashew nuts -6-7
Coconut pieces -2 tbsp
Ghee -1 tsp
Cardamom - 1/4 tsp
Preparation Method:
Dry roast moong dal well till it turns slightly brown.Wash and pressure cook till soft.Take 1 cup of thick milk from the grated coconut and keep it aside.Again add 2 cups of water and extract milk for the second time.Melt jaggery in a little water and filter it to remove impurities.Then add the cooked dal , second coconut milk to the jaggery .Boil well till it reduces to half the quantity.Then add the 1st coconut milk, a pinch of salt and remove from flame. Do not boil after adding the 1st coconut milk. Add cardamom powder.Fry cashew nuts and coconut pieces in ghee separately and add to the payasam.Yummy Parupu payasam is ready to be served.
No comments