A Kerala sadhya is incomplete without a payasam or pradhaman. Pradhaman is a traditional dessert of Kerala, made with coconut milk and jaggery whereas a payasam is made with milk and sugar. Here’s a classic parippu pradhaman recipe made with split yellow moong dal. As this payasam is made with lentils, coconut milk and jaggery, it’s quite healthy and delectable. The Parippu Payasam recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Parippu Payasam recipe at home is an easy way to make a delicious dessert.

Ingredients

Yellow Mung / moongdal – 1/2 cup uncooked

tapioca pearls / sabudana – 1/2 cup (optional )

jaggery (Grated or chopped into small pieces )- 1 cup

Coconut Milk- 1 cup (I used canned coconut milk )

Ghee- 2 to 3 tablespoons

Cardamom powder – 1 tsp

Chopped cashewnuts- 8 to 10 ( optional)

coconut pieces – 1/4 cup

Directions: Fry the parippu without oil till brown. Wash it well and cook along with tapioka pearls in about 2 ½ cup of water.Add more water if required to cook the dal Melt the jaggery by adding 1 cup water. Add the melted jaggery to well-cooked parippu and stir well. Add coconut milk and cardamom powder and cook till payasam thickens. Fry the cashew nuts and coconut pieces in ghee and add them to the payasam.

Parippu Payasam is ready