Parippu payasam, drenched in coconut milk and jaggery, beckons many an occasion in the land of Kerala.
Ingredients
2 cups green gram kernel
8 cups/400gm filtered, melted jaggery
2 cups coconut milk extracted from 12 grated coconuts
6 cups second milk of coconut
9 cups third milk of coconut
1/4 cups ghee
1/4 cup coconut, cut into small pieces
1/4 cup sago
1/4 tsp cardamom
Preparation
Fry green gram in a pan until it releases a light smell
Heat a wok and add third milk of coconut
Wash the green gram and add to the milk when it boils
When the mixture thickens, add melted jaggery and cook
Add ghee and mix well
When the mixture thickens, add sago and second milk of coconut
When the mixture thickens further, add cardamom powder and main milk
As soon as it boils, take off from the flame
In another container, fry coconut pieces in ghee and then add to the payasam
Mix well for some time and then serve
