Parippe Payasam

Ingredients :

1. Dal - 1 cup
2. Jaggery- 1 kg
3. Ghee- 3 tbsp
4. Coconut Powder- 10tbsp
5. Cashewnuts- 15 nos
6. Raisins- 1 nos
7. Cardamon powder- 1 tbsp
8. Coconut pieces- 20 nos

  Making Jaggery Syrup:

1.  Grate the jaggery well. 
2. Heat a pan and add 1 Cup water , transfer the grated jaggey .
3. Cook in low flame till the jaggery is completely dissolved.
4. Let it cool and after it is cool , pass it through a strainer to get a clear jaggery syrup.

Coconut Milk

• First Milk  :Mix  5 tbsp of coconut milk powder with 3 glass  luke warm water.

• Second Milk: Mix 5 tbsp coconut milk with 1/4 cup luke warm  water.

How to Cook:

1. Roast the dal till it start turn to brown.

Dal before roasting

Dal after roasting.

2.    After it is done, keep it aside till it turn warm.
3.    Wash it well and drain the water out.
4.    Cook the dal in cooker with little water to 3 whistles.
       ( Always keep in mind the dal will be hardened after it gets cooked in jaggery  , I love to bite dal while i have payasam , so have cooked the dal acoordingly.

5.   After it is cooked , transfer the cooked dal into the pan.

Dal in Pan

6. Transfer the jaggery syrup over the dal.

Dal and jaggery mixed.

7. Mix it well and stir continuously for sometime in low flame  ( approximately around 20 minutes ) till the mixture start to thicken.

8. When the mixture start to thicken , add ghee and stir for 2 minutes.

Adding ghee.

9. After 2 minutes , add the first milk and cook in low flame for 15 minutes, stirring continuously.

10.  After 15 minutes , the kheer will start to thicken ( Always keep in mind the consistency of the kheer will even more reduce after it gets cool down, So accordingly when the consistency is good enoough , switch off the flame).

Adding first milk

Mix it well and stir for sometime

Stir for 15 minutes minimum and the kheer will start to thicken .

11. After the kheer is ready add the second milk and make sure you dont cook it .

12. After you add second milk , stir once and mix well. Switch off the flame.

Adding second milk

Stir well.

Stirred and ready to add the fried items.

13.  Fry the cashewnuts , raisins , coconut pieces separately and keep this aside.
14. When the kheer is reayd add the fried items and cardamon powder..
15. Serve hot .