How to prepare Parippu Payasam

How to prepare Parippu Payasam

1/4 cup Moong dal
1 tblsp Channa dal
1 big Coconut  (grate the same and keep aside) 
3/4 cup Jaggery
Sliced coconut bits
4-5 Cashewnuts
Cardamom powder
1 tblsp Ghee
1 Velchi banana


  • Mixer one cup of grated coconut with water for about 3-4 seconds. Extract about 1st coconut milk and keep aside
  • Add 2 cups of water to it and mixer it for about 4-5 seconds and extract the second milk and keep aside. Your first and second milk is ready
  • Dry roast all the moong dal and channa dal separately until it becomes golden brown (do not burn ). Soak them in water for about 5 minutes.
  • Was and add  cups of water and pressure cook it for one whistle.
  • Remove it from the cooker and then add second milk and boil it for another 10 minutes.
  • Melt the jaggery with little amount of water, remove the impurities if any and add it to boiling mixture
  • When its well blended then make it to boil for another 10 minutes
  • Add the first coconut milk, cardamom powder and remove it from the gas. After adding first coconut milk then do not boil.
  • Garnish it with cashew and coconut bits and fried in ghee.
  • Serve hot or cold as you wish with Velchi Banana pieces
  • Please note that over a period of time, the kheer might thicken.

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