Parippu Prathaman (Moong dal kheer)

This is a sweet lentil pudding . It is a traditional dessert served in most Kerala wedding functions and other festive occasions. It is also common in Karnataka and Tamil Nadu.

INGREDIENTS:

• 1/2 cup Moong dal
• 1 cup grated jaggery
• 2 cups thick coconut milk
• 1 tablespoon coconut slices
• cashews and Raisins for garnishing

Serves 4

How to Prepare:
Step 1: Moong dal preparation
Wash and dry the moong dal . Dry roast it till it turns slight brownish in color and gives a good aroma. Boil three cups water in a pressure cooker and add the dry roasted moong dal to it. Pressure cook for one whistle or switch off the flame a few minutes before the whistle. After the presure subsides remove all the water from the dal. and keep aside. (Dal should be cooked to a stage that it is not completely mashed but cooked well retaining its shape )

Step 2: Jaggery syrup.
Boil three tablespoons water in a thick bottomed pan. Add the grated jaggary to it and stir till it attains a thread like consistency. cool the syrup and filter it to remove the impurities.

Step 3: Payasam or kheer making
Swith on the flame of the moond dal preparation. When it is warmed up add the jaggery syrup to it and wait till the mixture is evenly cooked and becomes a dark brown colour. Now add the coconut milk and stir well till it reaches a light brown colour. Stop cooking when it attains a thick consistency.

Step 3: Seving
Heat ghee . add cashews and saute till it becomes light brown . Keep aside . Add Raisins and saute till it puffs up, keep aside. Add the coconut pieces and saute till it becomes crisp and dark brown. Add all these roasted ingredients to the payasam and mix well. Serve hot after meal.