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.
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.
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.
Recipe Courtesy: Amma