Ingredients

• 1 cup - kadle bele/ channa dal.
• 1-1.5 cup - jaggery.
• 2 cups - fresh grated coconut or thick coconut milk.
• 3/4-1 tsp - rava or raw rice.
• 1 tsp - ghee.
• 1 tsp - elaichi powder.
• 1-2 tsp - raisins.
• 1-2 tsp - cashews.

How to Make Paruppu Payasam

• Pressure cook channa dal in water and keep aside.
• Dry roast the rava until the raw smell disappears and add it to the cooked channa dal (if you are using raw rice, dry roast it and grind it to a smooth powder and then add to the dal. This gives thickness to the payasam).
• Add thick coconut milk to the above mixture and boil (if you are using grated coconut, grind the coconut with water to a smooth paste and then boil with the mixture).
• Add extra water if required. Stir regularly.
• Add jaggery and elaichi powder.
• Roast raisins and cashews in 1 tsp ghee and add to payasam.
• Mix well and let it boil for some more time.
• Adjust the sweetness according to your taste.
• Serve hot or cold, as desired.