Cherupayar Parippu - 200 gms
Jaggery - 300 Gms
Thick coconut milk - 2 Cup
Thin coconut milk - 3 Cups
Water - 2 1/2 Cup
Cashew nuts - 10 nos
Raisins - 10 nos
Ghee - 2 tsp
Cardamom powder - 1/2 tsp
Salt - 1 Pinch
Coconut Pieces - 1/4 cup
Preparation:
1. Melt the jaggery in 1/2 cup of water, filter it and keep it aside.
2. Heat 1 tbsp ghee in a thick bottomed vessel, add the cherupayar parippu and stir until the paripu turns light brown.
3. Add 2 cups of water and cook the paripu till it is soft.
4. Add the melted jaggery to well cooked parippu and stir well.
5. Add the thin coconut milk and when it starts boiling, add the thick coconut milk and stir well for 5 minutes.
6. Add cardamom powder and salt. Stir well & remove from the gas.
7. Heat 1 tbsp of ghee in a pan and add the coconut pieces, cashew nuts, when the nuts turns golden brown, add the raisins and fry it and sprinkle them on top of the payasam.
8. Delicious parippu payasam is ready. Enjoy!!!