Parippu payasam(Dal kheer)

Name: Parippu payasam(Dal kheer)
Cuisine: Indian
Ingredients: 1 bowl moong daal; 1 big spoon chana daal / bengal gram(optional); 2-3 cups second coconut milk(refer notes); 1 cup first coconut milk(refer notes); 200-250 grms jaggery (more//less according to your sweetness); pinch salt; 1/2 tsp jeera powder /cumin powder; 1/2 tsp cardomom powder; as needed few cashews; as needed few raisins; as needed few coconut pieces; 1 tbsp ghee

Rafeena Majid @Rafz_2285

#goldenapron
#momlove
post10
It's prepared with moongdal, jaggery, coconut milk and some spices. I love the sweetness of jaggery, taste of coconut milk, roasted dal aroma and taste and it's unexplainable. I can't stop with just one serving and can have any tine. My mom specially prepares this for me, even nw.

Rafeena Majid @Rafz_2285

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Ingredients

1 bowlmoong daal
1 big spoon chana daal / bengal gram(optional)
2-3 cupssecond coconut milk(refer notes)
1 cupfirst coconut milk(refer notes)
200-250 grmsjaggery (more//less according to your sweetness)
pinchsalt
1/2 tspjeera powder /cumin powder
1/2 tspcardomom powder
as neededfew cashews
as neededfew raisins
as neededfew coconut pieces
1 tbspghee

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Steps

1

Dry roast the dal till nice aroma comes and colour changes to golden brown. After roasting wash the dals (it's roasted first to get a flavourfull taste)
2

Pressure cook the dals with coconut milk 2 cups and pinch of salt, on medium flame for 2-3 whistles. It should be cooked but not mushy (I like biting the dals).
3

Melt jaggery in a glass of water,let it cool and strain it to remove the impurities and keep aside.
4

Pour the 2 and coconut milk (1 cup) and pour the jaggery water in the dal and let it boil, put the spices and let it boil for 5 mins. Add the first coconut milk and boil for a minute and switch off the flame.
5

Take a pan add ghee and roast the coconut pieces, cashews and raisins and pour over the paysam.
6

Mix well and enjoy.
7

Notes: Donot cook on high after 1 st coconut milk is added. just mix well for just a boil and switch off. 2) Take 1 1/2 coconut, grate it finely. In a processor or grinder add the coconut with a cup hot water and process for a minute,then squeeze it for milk. This gives you 1 cup thick milk. Return coconut to grinder with 2 cups hot water and again process for couple of minutes and squeeze again,this will give you 2 and milk.
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It can be kept in fridge for 3-4 days. It tastes good as hot as well as cold. It tastes awesome after a day. The paysam gets thicker with time so switch off accordingly. If the paysam is thick add little hot water to thin it while serving.