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Coconut Parappu Payasam

Chana dal and moong dal payasam garnished with sauteed coconut and cashewnuts. This is a Sanjeev Kapoor exclusive recipe.

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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
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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

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  1. 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.
  2. 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.
  3. 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
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