As always i simply love the Kerala Payasams my mama makes,and my favourite is Parippu Pradhaman.
Mama's Payasam always has the right texture and flavour.I wonder how she gets it perfect every time.
I made this Parippu Payasam thinking of her. It is very strange as till date i have never stood and watched her cook this Parippu Pradhaman in detail,all her recipes that i have tried until now have been made with the taste of her cooking floating in my mind,and it ends up the same,its my luck i'm sure..
Here's the recipe for this easy and wonderful Moong Dal Payasam/Kheer aka Parippu Pradhaman.
Please Note- This is not my mothers recipe !
roast moong daal on a low heat till brown(not burnt) it takes time so be patient |
nuts-cashews-coconut cut in squares and rasins 1cup thin coconut milk 1 cup thick coconut milk |
pressure cook the moong daal once roasted adding 2/3 spoons of ghee-1 whistle and remove the pressure quickly.
make sure the grains don't get mushy
the texture is very important in this dish,so be gentle when you mix.
also melt the jaggery adding 1 cup water
saute all the nuts,coconut and pour over the kheer Make sure to not over cook after the 2nd milk is added.. Now your done,Serve warm or cold !! |
try it some day ! |
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