The favourite desert of the keralites. You cant stop with just 1 serving.
Ingredents
Ingredents
Cherupayar Parippu – 200gm
Jaggery -400gm
Thick coconut milk – 1 1/2 cups
Medium thick coconut milk – 4 cups
Light coconut milk – 4 cups
Ghee – 3 tablespoon
Cashenut & Coconut pieces – 50 gm each
Method of preparation
Fry the parippu without oil for 5-6 minutes. Wash it well & cook with boiled water. Melt the jaggery by adding 1 cup water. Add the melted jaggery to well cooked parippu & stir well. Add 2 tablespoon ghee to this & mix well. Add light coconut milk & when it starts boiling add medium thick coconut milk. When this mix evaporates and becomes half add the thick coconut milk. Stir well for 5 minutes & remove from gas.
Fry the cashewnuts & coconut pieces in rest of the ghee & add to payasam. Serve hot.
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