As today is the auspicious occasion of vishu, wanted to try out a different variety of payasam rather than the common ones. Here is my take on Paruppu Pradhaman, that turned out absolutely delicious, buttery and velvety! A treat to your sweet tooth!
Moong dal— 1cup
Jaggery — 2 1/4 cup
Coconut milk— 3 cups
Ghee —- 3 tablespoon
Coconut pieces, cashews, raisins— teaspoon
Dry ginger powder — 1/4 teaspoon
Cumin powder– 1/4 teaspoon.
Rinse the moong dal and keep aside. Heat ghee in a deep pan and fry the coconut pieces, cashews and raisins. Remove and keep aside. In the same ghee,fry the moong dal till it changes color. Pressure cook the dal. Meanwhile take a deep pan add 2 glass of water, add jaggery. When the jaggery dissolves completely, strain for impurities and pour it back. Let it boil for 3-4 minutes .Once the dal is cooked, mash it well and add it to the boiling jaggery. Mix well and let it boil for 2 minutes. Now add the coconut milk, and keep stirring and let it boil further for 2 minutes in low heat. Put of the heat and add the dry ginger powder and cumin powder. Give it a stir. Finally add the fried coconut, cashews and raisins. Enjoy parippu pardhaman.