Cheruparippu payasam is a traditional Kerala dessert often served as part of the grand feast known as sadhya. It is a sweet dish made with split moong dal, jaggery, and coconut milk, and is enjoyed with ripe bananas and pappadam.
Ingredients
Main Ingredients
- 1cupsplit moong dal
- 250gjaggery
- 1cupthick coconut milk
- 2cupssecond coconut milk
- 4cupwater
- 1/2cupcondensed milk
- 2tbspcashew nuts and raisins
- 1tspcardamom powder
- ghee
How to make Kerala Cheruparippu Payasam / Cherupayar parippu Pradhaman
Prepare the Moong Dal
Dry roast the split moong dal until it slightly changes color.
Wash the roasted moong dal.
Cook the Moong Dal
Heat a thick-bottomed kadai and add the roasted moong dal along with 4 cups of water.
Cook until the moong dal is completely cooked and then slightly mash it. Set aside.
Prepare Jaggery Syrup
Boil jaggery with 0.5 cup of water until it completely melts. Turn off the flame and strain it.
Combine Ingredients
Add the jaggery syrup and a little ghee to the cooked moong dal. Allow it to boil on medium flame, stirring for 10 minutes.
Add the second coconut milk and stir continuously for 10 minutes until the water content slightly reduces.
Turn the flame to low, then add thick coconut milk, cardamom powder, and condensed milk. Allow it to boil for 30 seconds, stirring continuously. After 30 seconds turn off the flame.
Finish and Serve
Heat a pan and add some ghee. When it becomes hot, add cashew nuts and raisins and roast them.
Add the roasted cashew nuts and raisins to the payasam and mix well.
Serve the cheruparippu payasam with ripe banana or pappadam.
Tips & Tricks
If you prefer not to use condensed milk, increase the amount of jaggery for sweetness.
Ensure to stir continuously when adding coconut milk to prevent curdling.
Gayatri
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