A traditional Parippu (Lentil) Payasam recipe for Onam made with moong dal, jaggery, and coconut milk. This rich and creamy dessert is topped with tempered cashews and raisins, making it a festive delight for 4 people.
1: Wash & dry lentils. Roast in ghee till golden brown.
2: Cook lentils in a pot, keeping an eye on them to prevent burning. Add extra water if needed until smooth and mushy.
3: Melt jaggery with water in a pot and strain once fully melted.
4: Combine melted jaggery with the cooked lentils and let it boil.
5: Stir in coconut milk and spices. Mix well.
6: Top with coconut, cashews, and raisins tempered in ghee.
7: Mix and serve.
