Parippu Payasam (Green gram dal Kheer)
Green gram dal125gms
Coconut milk from 1 coconut
Ghee 2 tbsps
Cashew nuts 10 -15 gms
Dry fry the dal/pulse in medium flame for 5-10 mins. Allow it to cool. Wash, drain and boil the fried dal well in water. Melt jaggery using little water, strain and boil to a thick solution. Extract milk from the coconut twice. First without adding water and later by adding adequate amount of water. Keep the thick milk taken first, aside. Add the second milk and the jaggery solution to the cooked dal. Simmer on medium flame till thick. Roast the cashew nuts and raisins in ghee separately. Add these and the first milk to the payasam. Mix well and remove from fire. Serve hot.
If you do not get fresh coconut to extract the milk, can use the coconut milk available in the market. In that case, add more water while cooking the dal and add the milk towards the end. You can also add roasted coconut slices (small) instead of cashews for seasoning. Can try eating it with slices of small ripe bananas and crushed papads.
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