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Parippu_Pradhaman

Idichu Pizhinja Payasam

Ingredients
  

  • ½ cup Cherupayar parippu Mung daal
  • 2 teaspoon Ghee
  • 1.5 cup Sarkkara jaggery; melted and strained (adjust to the desired sweetness)
  • 1 can 13.5 oz/400ml Coconut milk (traditional method - extracted milk from 1 full coconut)
  • 15 Fried cashews
  • 10 thin slices an inch long fresh coconut slices to fry and garnish
  • 4 cardamom husked and powdered.

Instructions
 

  • Fry the cashews in ghee and set aside.
  • Fry the fresh coconut pieces in ghee until browned lightly and set aside.
  • Fry the mung dal and add half a cup of water to cook until soft.
  • Once cooked, add the melted jaggery and cook over low flame until it thickens.
  • Add the coconut milk and simmer.
  • Add the cardamom powder.
  • Garnish with cashews and fried coconut slices.