August 10, 2015

Parippu Payasam

When it is Payasam, it is kadala parippu payasam that I enjoy the most. Not just me, my sister as well. When everyone devours it hot, we love freezing it and having spoonfuls directly from the fridge:)

Our dear akka, back home never misses an opportunity to make her special payasam. She ensures that she makes a huge quantity of it when my sister and I are back home. Only once do we eat it hot and the rest is frozen payasam. If it is payasam at home, our mom is sure to find a lot of used tablespoons lying around in her kitchen from our occasional sneaks into the kitchen for the payasam.
Uhh!! Getting a little too nostalgic, am I!

So here is your recipe -


Kadala parippu/ Bengal gram dal - 50 gm
Raw Rice - 50 gm soaked in water
Jaggery - 250 gm
Sago seeds/chowwary/ Sabudana - 50 gm
Coconut - 2 cups (take the milk) + 2 tbsp
Cardamom powder - 1/2 tsp

Soak the rice in water for half an hour and wet grind it along with 2 tbsp of coconut.

Fry the sago seeds in ghee till it splutters and soak in water for 15 minutes.

Soak the jaggery in a cup of water.

Cook the dal in the cooker. Do not overcook it , it should still be a little hard. Add the soaked jaggery along with the water. Once it boils, add the sago seeds and let it cook.

When the sago seeds are transparent, add the ground rice and coconut. Keep stirring and ensure that the flame is low.

Add the coconut milk and once it boils, add the cardamom powder.

You can add cashew nuts and raisins fried in ghee though I prefer to have them without either.

So that is the third recipe on the leaf. Hope you all enjoy this:)

You may also note -
  • Keep stirring the payasam once you add the rice and coconut lest it stick to the vessel and burns.

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