Saturday, April 19, 2014

Parippu Pradhaman / Parippu Payasam

Parippu Payasam 4


Cherupayar Parippu               --    250gm
Jaggery                                        --   300gm
Thick coconut milk                  --   1½ cups
Medium thick coconut milk --   4 cups
Light coconut milk                   --   4 cups
Ghee                                                --   2-3 tbsp
Cashew nut/Coconut pieces --   a handful

Preparation of Payasam:

Fry the parippu without oil for few minutes on a medium - low flame, until they are golden in colour. Also when you try to bite, it should be hard and not chewy.

Parippu Payasam 1     Parippu Payasam 2

Let it cool completely. Once cooled, wash it well and cook with 2 cups of water and 1 cup of light coconut milk. I used a pressure cooker and it took me 2 whistles to cook it well.

Meanwhile, melt the jaggery by adding 1 cup water. Let it cool slightly.

Strain and add the melted jaggery to the well cooked parippu and stir well. On a medium flame, let it cook until the parippu - jaggery mixture is thick.

Parippu Payasam 3

Add the remaining light coconut milk and keep stirring until it thickens. Then add the medium thick coconut milk. Keep stirring and let it reduce to almost 2/3rd or half. Now add the thick coconut milk and stir for couple of minutes and switch of the flame. Leave it on the stove for another 5 - 10 minutes and keep stirring.

In a pan, heat the ghee and fry the cashew nuts/coconut pieces and pour it into the payasam. Serve hot.

Parippu Payasam 6

Recipe Courtesy: Amma 


  1. hi Nitha. lovely pictures and it makes me droool..Ammas recipes are always the best..

  2. I can smell the aroma of this payasam fiilingup your house. so awesome this one is.