Paruppu Payasam

1. 1
   prep · ~5 min

   Extract the coconut milk.

   1.Blend grated coconut with 1 cup hot water until smooth.

   2.Strain through a nut-milk bag or fine sieve, pressing to extract thick milk. Set aside.

   3.Return coconut pulp to blender, add 2 cups hot water, and blend again.

   4.Strain to get thin coconut milk. Keep thick and thin milk separate.
2. 2
   saute · ~4 min

   Dry-roast the moong dal.

   1.Heat 1 tbsp ghee in a heavy-bottom pan over low-medium heat.

   2.Add moong dal and roast, stirring constantly, until golden and aromatic (3-4 min).

   3.The dal should turn a shade darker and smell nutty — don't let it burn.

   TIPRoasting the dal is key for flavour. Keep the heat low and stir continuously to avoid scorching.
3. 3
   simmer · ~25 min

   Cook the dal until soft.

   1.Add 2.5 cups water and a pinch of salt to the roasted dal.

   2.Bring to a boil, then reduce heat and simmer until dal is soft and mushy (20-25 min).

   3.Stir occasionally and mash the dal lightly with the back of the spoon.

   TIPCook dal fully before adding jaggery; otherwise the dal hardens and won't soften further.
4. 4
   simmer · ~8 min

   Melt jaggery and combine with dal.

   1.Add grated jaggery to the cooked dal with 2 tbsp water.

   2.Stir on low heat until jaggery dissolves completely (2-3 min).

   3.Pour in the thin coconut milk, mix well, and simmer for 5 minutes.

   TIPStir gently so the payasam doesn't catch at the bottom.
5. 5
   mix · ~1 min

   Add cardamom and thick coconut milk.

   1.Remove pan from heat.

   2.Stir in the thick coconut milk and crushed cardamom.

   3.Mix well. The payasam will thicken as it cools slightly.

   TIPAlways add thick coconut milk off the heat — boiling it will cause the milk to split.
6. 6
   temper · ~2 min

   Fry the garnish in ghee.

   1.In a small pan, heat the remaining 1 tbsp ghee over medium heat.

   2.Add cashews and fry until golden (1-2 min).

   3.Add raisins and fry until they puff up (30 sec).

   4.Pour the ghee, cashews, and raisins over the payasam.
7. 7
   serve

   Serve warm or chilled in small bowls.

   Ladle the Paruppu Payasam into small katoris. It can be enjoyed warm right away or refrigerated and served chilled as the flavours deepen.

   TIPThe payasam thickens as it sits. If reheating, add a splash of warm water or milk to loosen.

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