Ingredients
Parippu (Green gram dal)- 250gm
Sarkara (Jaggery)- 250gm
Coconut milk -From 2 coconuts
Ghee-2 tbs
Cashew nuts, Raisins-As required for seasoning
Parippu (Green gram dal)- 250gm
Sarkara (Jaggery)- 250gm
Coconut milk -From 2 coconuts
Ghee-2 tbs
Cashew nuts, Raisins-As required for seasoning
Method of Preparation
Fry dal till light brown. Clean and boil the fried dal well. Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.
Fry dal till light brown. Clean and boil the fried dal well. Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.
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