- Moong dal/ Cherupayar parippu– 250 grams or 11/4 cup
- Jaggery – 500 grams (Please use Marayoor Brand of jaggery)
- Ghee – 1/4 cup + 2 tbsps.
- Coconut- 2.5 numbers
- Cardamom powder – 1/2 tsp
- Cumin powder – 1/4 tsp
- Cashews – 2 tbsp.
- Raisins – 1 tbsp.
- Coconut cuts – 2 tbsp.
- Extract coconut milk from 1/2 a medium- sized coconut. Mix it with 2 cups of water. You should get 3 cups of liquid.
- Heat 2 tsp. ghee and roast the dal till very hot for 7 minutes. Wash it several times under running water. Cook the dal in a pressure cooker adding 1 tbsp ghee and the prepared coconut milk-water mixture. Simmer for 20 minutes after 1st whistle. Open the cooker when the pressure subsides and let the cooked dal cool slightly. Mash this dal to a paste ( I used my mixer/grinder).
- Extract 3 cups of moonam paal, 2.5 cups of randaampaal and 2 cups of onnampaal from the 2 medium- sized coconuts.
- Add the spice powders to the onnam paal and keep it aside.
- Melt the jaggery adding 1 cup of water. Strain it to remove any dirt. Add the cooked moong dal paste and 1/4 cup of ghee. Bring it to a boil. Lower heat to medium – low & cook for 15 minutes, stirring all the time. The mixture has to turn dry.
- Now add the moonam paal and mix well. Let boil. Turn heat to medium- low and cook it till it becomes thick for about 15 minutes.
- Add the randaampaal and cook for 10 more minutes.
- Finally add the thick coconut milk & remove from heat immediately.
- Toast the cashews, raisins and coconut cuts seperately in 1 tbsp. of ghee and pour over the payasam. Keep the payasam covered for 3 – 4 hours till it reaches the PATHRAPAAKAM.