Cherupayar/Moong Dal Payasam (Kerala Parippu Payasam)

Ingredients

Cheru payar / pasi paruppu / moong dal -1/4 cup

Grated jaggery  -3/4 cup
Ghee - 3 tblspn
Unsalted cashew nuts -10
Raisins - A few
Thick coconut milk (onnaam paal) -1cup
Thin coconut milk (rendaam paal) - 3/4 cup
Cardamom, crushed - 4 or 5

Preparation

1.Roast the parippu in a dry pan until it turns golden brown. 

2.Add the thin coconut milk (rendaam paal) and pressure cook for 3-4 whistles .

3.Add some water to the grated jaggery and heat it on medium flame until it begins to melt. Stir well until the jaggery fully melts, strain, and mix in with the cooked dal. 

4.Bring to boil and add the thick coconut milk.Do not boil after adding the thick coconut milk.

5.Add the crushed cardamom and remove from stove.

6.Heat ghee in an another pan and add the cashew nuts and raisins. When the nuts turn golden brown and the raisins have puffed up, remove and add to the payasam. Mix well.

Avil payasam(Poha kheer-Rice Flakes Pudding)- Vishu Special Recipe

Ingredients

Avil (thick poha/ Rice flakes) - 1 cup

Milk - 4 cups

sugar - 1 cup

Cardamom powder- 1 tspn

ghee- 2 tsp

Cashew & Raisins - 1/4 cup ( roasted in ghee)

Preparation

1.Boil milk .

2.Add sugar to the milk and boil for 5 minutes.

3.Meanwhile in an another deep pan add ghee and roast the avil(rice flakes) .

4.Add  the boiled milk to roasted avil pan.

5.Let it boil and simmer for about 15-20minutes.Let the quantity reduce to 3/4th of the amount.

6. Add cardamom powder ,ghee roasted cashew and raisins.

Serve it.