A lip smacking  as well as nutritious dessert prepared on Ona Sadhya. Easy to prepare and tasty as well.

Parippu Pradaman

Moong dhal/ Cherupayaru parippu- 250gms (1cup)
Jaggery- ¼ kg (adjust according to your taste)
Coconut, grated- 1
Water- 4 cups
Sago seeds/ javvari -5-6 teaspoons
Cardamaom, crushed- 5
Dry ginger/chukku, powdered- ¼ teaspoon
Jeera, powder- ¼ teaspoon
Ghee- 2teaspoons
Coconut, chopped- 5 teaspoons
Cashew, broken-10

Paruppu Payasam

  • Soak the sago seeds in water. (If the sago seeds are small you can add directly when the dhal cooks. If the sago seeds are bigger in size, then cook them separately by adding enough water)
  • Grind the grated coconut with hot water and extract a cup of the 1st thick extract, 3 cups of the second thin extract.
  • In a pan add a teaspoon of ghee and roast the chopped coconut till golden brown and remove from pan. Add a teaspoon of ghee in the same pan and roast the cashew and raisins.
  • Dissolve jaggery in ¼ cup of water on heat and sieve it.
  • Add the moong dhal inside the pressure cooker / vessel and roast till slight golden colour appears. Allow to cool. Then add enough water and allow to cook till 3-4 whistles on medium flame.
  • Open the lid and slightly mash the dhal using the back of the ladle. Add the cooked sago seeds, jaggery, water with the cooked dhal and cook for two minutes. Then add the second coconut milk extract and allow to become thick consistency.
  • Add cardamom, dry ginger, jeera  in the first coconut milk extract and pour on to the payasam. Gently heat it and put off the gas. Add the roasted cashews and raisins and mix well.
TIPS: Half a quantity of coconut milk can be replaced with cows milk
         Chopped banana can be added  before pouring first coconut milk