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Paruppu Payasam
Ingredients
Moong dal - 3/4 cup
Chana dal - 1 tbsp
Rice - 2 tbsp
(Make sure that these 3 items are made up of 1 cup)
Jaggery - 2 cups
Ghee - 1 tbsp
Coconut scrapings - 1 (for making coconut milk)
Kaju - 1 tbsp
Coconut pieces - 2 tbsp
Method:
Extract 3 coconut milks. The way to do this: first take all the scrapings of one coconut and grind it in a mixie with little water. Then remove the milk by squeezing the ground coconut. Since this is thick, it is first milk. Like this remove coconut milk with the same scrapings two more times. So you must have 3 coconut milks out of which the first will be the thickest, the second slightly thick and the third will be dilute. keep these aside separately.
Roast moong dal and chana dal to pinkish colour. Put the dals and the rice in a cooker and along with the third coconut milk, ordinary milk and water and cook with 3 whistles (note that for 1 cup of dal and rice, 3 1/2 cups of coconut milk, milk and water should be added) after it is cooked, mash them lightly and add the second milk and make it loose mixing it well.
In a kadhai add jaggery and 1/2 cup water and melt the jaggery. As soon as it melts, add the cooked dals and when it comes to a boil add the first milk and put off the gas immediately (note that after adding first milk, the kheer should not be heated further) for garnishing, roast kaju and coconut pieces in ghee and add to the kheer.
Ingredients
Moong dal - 3/4 cup
Chana dal - 1 tbsp
Rice - 2 tbsp
(Make sure that these 3 items are made up of 1 cup)
Jaggery - 2 cups
Ghee - 1 tbsp
Coconut scrapings - 1 (for making coconut milk)
Kaju - 1 tbsp
Coconut pieces - 2 tbsp
Method:
Extract 3 coconut milks. The way to do this: first take all the scrapings of one coconut and grind it in a mixie with little water. Then remove the milk by squeezing the ground coconut. Since this is thick, it is first milk. Like this remove coconut milk with the same scrapings two more times. So you must have 3 coconut milks out of which the first will be the thickest, the second slightly thick and the third will be dilute. keep these aside separately.
Roast moong dal and chana dal to pinkish colour. Put the dals and the rice in a cooker and along with the third coconut milk, ordinary milk and water and cook with 3 whistles (note that for 1 cup of dal and rice, 3 1/2 cups of coconut milk, milk and water should be added) after it is cooked, mash them lightly and add the second milk and make it loose mixing it well.
In a kadhai add jaggery and 1/2 cup water and melt the jaggery. As soon as it melts, add the cooked dals and when it comes to a boil add the first milk and put off the gas immediately (note that after adding first milk, the kheer should not be heated further) for garnishing, roast kaju and coconut pieces in ghee and add to the kheer.
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