Paruppu Payasam | Paruppu Pradhaman | Kadala paruppu payasam | Kerala recipe

Happy New Year to all my lovely readers!! I’m sorry I’m late to wish you all for the fabulous new year. I got some background work to be done with the site like creating a Logo for Indhu’s Cookbook, drafting some tips for working women, setting Facebook page and all..

Talking about the Logo, yeah! thanks to Mr. K for creating this wonderful logo. He spent his time on Photoshop, which I know nothing about, to create this design. Though it is not very professional, he has done his best to create this. Thank you darling.

Okay!! about this post, parupu payasam, yeah thought of posting a sweet/desert as the first post of the year (kinda sentimental 😉 ). As I have already said you, whatever I prepare, I make sure it contains some or the other health benefits in it. Parupu Payasam, made of moong dhal and chenna dhal is full of proteins.

I started to love this kerala sweet recently, as I got bored with regular semiya payasam which my grand ma keeps for every occasion. Hopefully, Mr. K din’t say anything bad about the dish, which means he liked it.. Bingo!! So, Let’s see how to make this easy payasam.

Lets start cooking. Welcome to my Kitchen!! 🙂

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Ingredients:

Chenna Dhal – 1/2 cup
Moong Dhal – 1/4 cup
jaggery – a lemon sized
coconut or coconut milk – 1/4 cup
Cardamom – 2
Cashews – 3 -4
Almonds- 3 -4
Ghee – 2 tsp
Water – as required to cook dhal

 

Method:

1. Heat 1 tsp of Ghee in a pan and roast the almonds and cashews.
2. Keep them beside.
3. In the same pan, fry both chenna dhal and moon dhal separately until the raw smell flies off.
4. Transfer to a cooker and add required water. Cook for 5 whistles.
5. Meanwhile, heat jaggery in 1/4 cup water until it melts and becomes little sticky and strain it to remove any mud or dust in it.
6. Grind coconut with little water and extract coconut milk from it. (I prefer coconut milk because I don’t like the shredded coconut pieces to distract me enjoying the sweet. You can also add the ground coconut paste in it.)
7. Once the pressure is off, open the cooker and mash the dhal with a masher.
8. Add the jaggery syrup. Stir well.
9. Once it become thick, Add Coconut milk.
10. Once you start to see the bubbles, add crushed cardamom, fried nuts and switch off the flame.
11. Serve hot.

 

Notes:

1. Moong dhal is completely optional. I have gone through some recipes without moong dhal also, which also looked great.
2. The dhal should cook really well, that you can mash them into course paste.
3. I used to do all these process in the same pressure cooker, starting from the first step. If you are uncomfortable in pressure cooker, you can transfer the dhal after mashing, to a wide pan.
4. Frying the dhal will get rid off the raw smell in it.
5. Don’t let the payasam to cook more after adding the coconut milk.

Try this and let me know your feedback in the comments section.

Coming up next!!! Tips for Working Women!!

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Happy cooking   🙂 🙂 🙂