1 cup cherupayar parippu / split moong dal
1/4 cup semiya / vermicelli
3 tbsp sago seeds
400 gm jaggery
1 cup thin coconut milk (3rd extract)
2 1/4 cups semi thick coconut milk (2nd extract)
1 1/2 cup thick coconut milk (1st extract)
3/4 tsp cardamom powder
3/4 tsp cumin powder
3/4 tsp dry ginger powder
a pinch of salt
1 1/2 tsp + 3 tbsp ghee
2 tbsp coconut pieces
2 tbsp cashew nuts
2 tbsp raisins
- In a pan, dry roast cherupayar parippu at medium flame till light brown.
- Wash it well and pressure cook it adding 1 cup thin coconut milk (3rd extract), 2 1/4 cup water and 1/2 tsp ghee at high flame for 1 whistle. Then cook at low flame for 2 whistles.
- In a pan, roast vermicelli / semiya till golden brown and add 3/4 cup water and cook until it becomes soft and all the water dries up. Keep it aside.
- Cook the sago adding enough water till it turns transparent and bubble-like. Keep it aside.
- In a pan, melt jaggery adding 1 cup of water and keep it aside.
- In a thick bottomed pan / uruli, add strained jaggery, cooked semiya and 1 tsp ghee and mix well.
- When it boils, add cooked cherupayar parippu and boil well at medium-high flame for 8-10 minutes.
- Reduce the flame and add 2 cups semi thick coconut milk (2nd extract), mix well and boil well for 8-10 minutes at medium flame.
- Mix 1/4 cup semi thick (2nd extract) coconut milk with dry ginger powder, cardamom powder and cumin powder.
- Add to the payasam and mix well. Add cooked sago and a pinch of salt and boil well.
- Then reduce the flame to low and add 1 1/2 cup thick coconut milk (1st extract) and mix well. Switch off the flame before it starts to boil.
- Heat 3 tbsp ghee in a small pan and fry sliced coconut till light brown.
- Add cashew nuts and raisins and fry till it turns golden brown. Add this to the payasam and mix…Serve warm…
Recipe Source: Fadwas Kitchen (YouTube)