TYPICAL BRAHMINS PARUPPU PAYASAM
Moong Dhal – ½ cup
Channa Dal (Kadala paruppu) – ¼ cup
Jaggery – ¾ cup
Coconut – 3 tsp (Cut into fine bits)
Cashewnuts – 2 tsp
Ghee – 2 tsp
Water – 1 cup
Milk – 1 cup
Elachi Powder – 1 pinch
Add ghee and fry moong dal and channa dall until aroma. Pressure cook with ¾ cup of water and keep aside. In a pan, add ghee, fry cashew, cut coconuts and raisins and keep aside. In the pan add jiggery and add ¼ cup of water. When completely melted, remove and filter for impurities. Keep again in gas and stir well. Boil for 3 mins. Add the cooked dal and stir well. And boil until mixed well. Add cooked milk (Or coconut milk) and stir well. Garnish with fried nuts and coconuts and serve hot.
Moong Dhal – ½ cup
Channa Dal (Kadala paruppu) – ¼ cup
Jaggery – ¾ cup
Coconut – 3 tsp (Cut into fine bits)
Cashewnuts – 2 tsp
Ghee – 2 tsp
Water – 1 cup
Milk – 1 cup
Elachi Powder – 1 pinch
Add ghee and fry moong dal and channa dall until aroma. Pressure cook with ¾ cup of water and keep aside. In a pan, add ghee, fry cashew, cut coconuts and raisins and keep aside. In the pan add jiggery and add ¼ cup of water. When completely melted, remove and filter for impurities. Keep again in gas and stir well. Boil for 3 mins. Add the cooked dal and stir well. And boil until mixed well. Add cooked milk (Or coconut milk) and stir well. Garnish with fried nuts and coconuts and serve hot.
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