Coconut Parippu Payasam

About Coconut Parippu Payasam

Parippu Pradhaman recipe, Kerala style parippu pradhaman -Jaggery based moong dal payasam cooked in milk.

Parippu Pradhaman is a popular payasam variety made in Kerala for Onam sadya.. Coconut Parippu Payasam, a traditional dessert hailing from the southern regions of India, is a sublime and indulgent creation that delights the senses with its rich flavors and creamy texture. This dessert is a perfect embodiment of the vibrant and diverse culinary traditions of South India, and it holds a special place in the hearts of those who have had the pleasure of savoring it.

Kerala payasams are mostly jaggery based and generous amount of milk is used in the payasams. The first spoonful of Coconut Parippu Payasam is a revelation of flavor and texture. The creamy lentils, fragrant coconut milk, and earthy jaggery combine to create a harmonious sweetness that is both comforting and exotic. The roasted cashews and raisins provide a delightful contrast in texture, while the cardamom adds a subtle warmth that lingers on the palate.This dessert is more than just a sweet treat; it’s a sensory journey through the lush landscapes of South India. Its sumptuous taste and heartwarming aroma make it a beloved dish, often enjoyed during festivals, special occasions, or as a comforting dessert to cap off a memorable meal. Coconut Parippu Payasam truly embodies the essence of South Indian culinary artistry and remains a timeless delight for those fortunate enough to taste its magic.

Ingredients

• Split Bengal gram (chana dal) soaked 2 tablespoons
• Split green gram skinless (dhuli moong dal) soaked 2 tablespoons
• Ghee 4 tablespoons
• Cashewnuts 15-20 nos
• Milk 1 ½ cups
• Scraped coconut ½ cup
• Jaggery (gur) grated 6 tablespoons

How to Make Coconut Parippu Payasam (Stepwise Photos)

1. Heat 2 tbsps ghee in a deep non stick pan.
   
2. Add soaked chana dal and moong dal to the deep pan and sauté.
   
3. Meanwhile, take another non-stick pan and heat 2 tbsps ghee. Add cashewnuts to the other pan and sauté over low heat.
   
4. Add 1½ cups water and milk to the dals.
   
5. Cover and let it cook on medium heat, stirring occasionally.
   
6. When cashewnuts are golden, drain and transfer them into a bowl.
   
7. Sauté coconut in the ghee remaining in the till lightly browned and fragrant. You can also dry roast the coconut.
   
8. Add jaggery to the cooked dals and mix.
   
9. Add coconut and mix well.
   
10. Add cashewnuts, keeping some for garnishing.
    
11. Add 2 tsps ghee and cook for 3-4 minutes.
    
12. Garnish the Payasam with the reserved cashewnuts. Serve it hot or at room temperature as per your preference
    

Method

1. Heat 2 tbsps ghee in a deep non stick pan.
2. Add soaked chana dal and moong dal to the deep pan and sauté.
3. Meanwhile, take another non-stick pan and heat 2 tbsps ghee. Add cashewnuts to the other pan and sauté over low heat.
4. Add 1½ cups water and milk to the dals.
5. Cover and let it cook on medium heat, stirring occasionally.
6. When cashewnuts are golden, drain and transfer them into a bowl.
7. Sauté coconut in the ghee remaining in the till lightly browned and fragrant. You can also dry roast the coconut.
8. Add jaggery to the cooked dals and mix.
9. Add coconut and mix well.
10. Add cashewnuts, keeping some for garnishing.
11. Add 2 tsps ghee and cook for 3-4 minutes.
12. Garnish the Payasam with the reserved cashewnuts. Serve it hot or at room temperature as per your preference

Additional Tips and Tricks

1. Serving Suggestion : Garnish with the reserved cashewnuts and serve it hot..

About chef

Masterchef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps