Kadala Parippu Payasam | Bengal Gram Payasam | Traditional Kerala Payasam
Kadala Parippu Payasam is a rich traditional Kerala dessert made with Bengal gram, jaggery, and coconut milk. A classic payasam for festivals.
Ingredients
- 1 Cup Bengal gram Kadalaparippu
- 3 Nos. Coconut Grated
- 3/4 Kg Jaggery Sharkkara
- 1 Big pack Sago Chowari/Sabudana
- 50 g Cashewnuts
- 50 g Raisins Onakka munthiri
- 50 g Ghee
- 8 Nos. Cardamom Elakka
- Coconut chips A little, Thenga kothu
Instructions
- For preparing the sweet dish, first cook Bengal gram in a pressure cooker by adding 2 glasses of water.
- Put the cooked Bengal gram in a mixer grinder and beat to get a coarse mixture.
- :- Make sure you don't make a paste of it.
- Dissolve the jaggery in some water and pour it in a vessel.
- Keep it on fire and cook it.
- After sometime, filter the jaggery water to get rid of the unwanted stuff.
- Grate the coconuts and prepare thick coconut milk (2 glasses), thin coconut milk (3 glasses) and very thin coconut milk (6 glasses).
- Heat up a vessel (preferably Urali).
- Put the cooked dal into it along with the jaggery water.
- Add the ghee in between into this and stir well.
- When the mixture gets fully cooked, add the thinnest coconut milk.
- Add chowari and stir.
- Allow the mixture to boil.
- When it starts to reduce, add the thin coconut milk and allow it to boil.
- Stir well and make sure that the chowari gets cooked.
- When this starts to reduce, add the thick milk and the powdered cardamom.
- :- Do not allow it to boil.
- Lower the flame and heat it through.
- Fry the chopped coconuts in the remaining ghee.
- Add the raisins and cashewnuts and fry them, till they turn brown.
- Add the the fried ingredients into the dessert. Payasam is ready.
- :- Similarly, you can prepare Cherupayaru (Green gram) payasam too.
Notes
You can visit this link for an easy dessert Aval Payasam. You can also visit this link Carrot Milk Burfi.
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