Ingredients for Cheruparipp Paal Payasam:
1. Cheruparipp (Moong Dal/Green Gram Paripp) – 150 gm
2. Rice flour – 250 gm
3. Jaggery – 250 gm
4. Coconut oil – 1 litre
5. Milk – 1.5 litres
6. Sugar – 300 gm
7. Ghee – 10 gm
8. Cardamom powder – 10 gm
How to prepare Cheruparipp Paal Payasam?
1. Dry fry daal in a thick-bottomed pan till it reddens.
2. Add sufficient water and cook the dal.
3. Heat jaggery in another thick-bottomed pan or urli, melt it and extract the solution.
4. When the water content is almost absorbed, add the jaggery solution.
5. Cook your payasam till the water content is fully absorbed.
6. Sauté it well and add cardamom powder.
7. Take it off the flame and allow it to cool.
8. Make small balls from this mixture.
9. Prepare a thin rice flour solution by adding sufficient water.
11. Dip the balls in this solution and deep fry in hot coconut oil.
12. Allow to drain off excess oil from the fried balls.
13. Boil half a litre of water in an urli, and add cow’s milk.
14. Keep stirring and boil the milk till the contents reduce to 3/4th in quantity.
15. Add sugar and mix well, and cook for some more time till it thickens.
16. Add fried balls to this milk solution and boil it well.
17. Turn off the flame. Take extra care so that balls don’t break.
18. When payasam cools off, mix well and transfer to serving glasses.
Courtesy: Grahalakshmi Magazine, 2017 August 16-31
Also read a few more payasam and pradhaman recipes. Here is the page link. Click on the images in the gallery to read.
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