April 15th is Vishu. It is one of the most important festivals in Kerala. The celebrations include a traditional feast and a key part of the feast is a Payasam (Traditional Sweet). While Parippu Pradhaman is a relatively complicated Payasam, it is one of my husbands favorites. I felt it was time for me to tackle this one and share the recipe for others in time for Vishu. Armed with this recipe from my mother in law, who is one of the best cooks I know, I got started.
Difficulty level: Medium
Preparation time: 5min
Cooking time: 1 hr. total
Ingredients
Moong dal split(ചെറുപയര് പരിപ്പ് ): 1/2 cup
Coconut milk: 3 tbsp+ 1 cup
Water: 2 1/2 cups
Jaggery: 6 medium-sized pieces
Cardamom powder: 1/4 tsp
Ghee: 1 tbsp
Raisins & cashews: about 1 tbsp each
Dry roast 1/4 cup dal on a medium-low flame. After 5 min., add the remaining 1/4 cup dal and continue roasting until it turns light brown in colour. Staggering the cooking of the dal this way helps the texture of the final product.
Transfer to a pressure-cooker with 3 tbsp coconut milk and 1 1/2 cups water. Cook for 3 whistles or until tender. Allow to rest until the pressure is completely released.
In the meantime, allow the jaggery to dissolve in 1/2 cup water, on a medium flame. Strain and add to the dal in the pressure cooker, along with 1/2 cup water and 1/2 cup coconut milk. Cook on medium-high flame until slightly thick. Switch off the flame and keep aside. Add the last 1/2 cup coconut milk and cardamom powder. Roast raisins and cashews in 1 tbsp ghee and add to the payasam. It can be used as a garnish or you can mix it in. Serve warm or cold.
While the recipe seems complicated, the end results will truly be worth it. No "payasam in a packet" will come close to this. Good Luck.
