Coconut Parappu Payasam Chana dal and moong dal payasam garnished with sauteed coconut and cashewnuts. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Feb 2016 in Recipes Course New Update Main Ingredients Moong dal, Pure ghee Cuisine TamilNadu Course Desserts Prep Time 16-20 minutes Cook time 31-40 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Veg Advertisment Ingredients list for Coconut Parappu Payasam 3/4 cup Moong dal 6 tablespoons Pure ghee 1 cup Milk 15 Cashewnuts 1/2 cup Coconut scraped 2 tablespoons Poppy seeds (khuskhus/posto) 2 Green cardamoms 2 tablespoons Sugar 1 1/2 cups Jaggery (gur) Method Advertisment Heat 4 tablespoons ghee and roast the dal lightly. Pressure-cook with milk till soft. Heat 2 tablespoons ghee and fry ten cashewnuts to golden brown and keep aside. Grind the scraped coconut with the cardamom seeds, sugar, khuskhus and the remaining cashewnuts to a fine paste. Break the jaggery to fine powder and keep. Melt the jaggery in a thick-bottomed pan with ¼ cup water. Add the cooked dal and bring to a boil. Add the coconut paste and continue to simmer till it thickens to required consistency. Garnish with fried cashewnuts and serve warm. Nutrition Info Calories 2727 Carbohydrates 351.7 Protein 48.8 Fat 125.1 #Cashewnuts #Green cardamoms #Jaggery (gur) #Milk #Moong dal #Poppy seeds (khuskhus/posto) #Pure ghee #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article