Ingredients

• 100 g - channa dal
• 150 g - jaggery
• 25 g - raw rice
• 50 g - grated coconut
• 1/4 litre - milk
• 2 - cardamoms
• Cashews for garnish
• 1 tbsp - ghee

How to Make Parpu Payasam

• Wash and soak channa dal for about 1 hour in water.
• Wash rice (no need to soak it) and grind along with coconut and cardamom.
• Cook channa dal on a medium flame.
• When channa dal is half cooked, add the rice-coconut-cardamom mixture.
• Let the mixture cook till the channa dal becomes soft. Do not over cook the dal.
• Powder the jaggery, add to the mixture and keep stirring till you get a semi-solid consistency.
• Pour the milk and wait till it just begins to boil.
• Remove from flame and add cashews fried in ghee.
• Serve hot.