The main ingredients of cherupayar parippu payasam are skinned split green gram, jaggery, and coconut milk. This payasam is usually served after a sadya (feast).
- 1 cup Cherupayar parippu (skinned split green gram)
- 2 cups Jaggery grated
- 3 cups Medium thick coconut milk
- 1 cup Thick coconut milk
- 1/4 cup Sago/Chavvari
- 1/4 cup Cashew nuts
- 2 tablespoons Raisins
- 2 tablespoons Coconut pieces
- 1/2 teaspoon Cardamom powder
- 1/4 teaspoon Dry ginger powder
- 1/4 teaspoon Cumin powder
- 3 tablespoons Ghee
- Water as required
- Salt 1 pinch
- Wash and soak sago for 30 minutes. Boil water in a pan, add sago and cook until translucent. Drain well and keep aside.
- In a saucepan, melt jaggery with 1/2 cup of water. Strain and keep aside.
- Dry roast the cherupayar parippu on medium heat until golden color, remove from heat. Wash, drain, and pressure cook the cherupayar parippu by adding 3 cups of water until done. (The cherupayar parippu should be cooked through but not mushy).
- In a heavy-bottomed pan, pour the cooked cherupayar parippu, jaggery syrup, cooked sago, and 1 1/2 tablespoons ghee. Cook on medium flame until the mixture thickens.
- Add medium thick coconut milk, mix well and boil on medium heat for about 10 minutes or until the mixture thickens.
- Add thick coconut milk, cardamom powder, dry ginger powder, cumin powder, and salt, mix well and remove from fire. (Do not boil after adding the thick coconut milk).
- Finally, fry the cashew nuts, raisins, and coconut pieces in 1 1/2 tablespoons of ghee and add to the payasam.
- Serve warm or cold.
- NOTE - This payasam tends to thicken as it rests.
- If the payasam is not sweet enough, you can add a few teaspoons of sugar according to your taste.
- The color of the payasam depends on the type of jaggery used.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.