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Cheruparippu payasam is a traditional Kerala dessert often served as part of the grand feast known as sadhya. It is a sweet dish made with split moong dal, jaggery, and coconut milk, and is enjoyed with ripe bananas and pappadam.
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Dry roast the split moong dal until it slightly changes color.
Wash the roasted moong dal.
Heat a thick-bottomed kadai and add the roasted moong dal along with 4 cups of water.
Cook until the moong dal is completely cooked and then slightly mash it. Set aside.
Boil jaggery with 0.5 cup of water until it completely melts. Turn off the flame and strain it.
Add the jaggery syrup and a little ghee to the cooked moong dal. Allow it to boil on medium flame, stirring for 10 minutes.
Add the second coconut milk and stir continuously for 10 minutes until the water content slightly reduces.
Turn the flame to low, then add thick coconut milk, cardamom powder, and condensed milk. Allow it to boil for 30 seconds, stirring continuously. After 30 seconds turn off the flame.
Heat a pan and add some ghee. When it becomes hot, add cashew nuts and raisins and roast them.
Add the roasted cashew nuts and raisins to the payasam and mix well.
Serve the cheruparippu payasam with ripe banana or pappadam.
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If you prefer not to use condensed milk, increase the amount of jaggery for sweetness.
Ensure to stir continuously when adding coconut milk to prevent curdling.
How do I cook split moong dal for Kerala Cheruparippu Payasam?
To cook split moong dal for Kerala Cheruparippu Payasam, start by dry roasting 1 cup of split moong dal until it slightly changes color. Then, wash the roasted dal and cook it in a thick-bottomed kadai with 4 cups of water until it's completely cooked. You can slightly mash the dal before adding it to the jaggery syrup.
What are some dietary substitutions for ingredients in Cheruparippu Payasam?
If you're looking for dietary substitutions in Cheruparippu Payasam, you can replace jaggery with brown sugar or coconut sugar for a different sweetness profile. For a vegan option, use coconut milk exclusively instead of adding condensed milk. Additionally, you can omit ghee and use coconut oil for roasting the nuts.
How should I store leftover Cheruparippu Payasam?
To store leftover Cheruparippu Payasam, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a little water or coconut milk to adjust the consistency, as it may thicken in the fridge.
What can I serve with Kerala Cheruparippu Payasam?
Kerala Cheruparippu Payasam pairs beautifully with ripe bananas and pappadam. The sweetness of the payasam complements the flavor of the bananas, while the crunch of pappadam adds a delightful texture contrast.
How long does it take to prepare and cook Cheruparippu Payasam?
While the exact prep and cook time for Cheruparippu Payasam isn't specified, you can expect the entire process to take around 30-40 minutes. This includes roasting the dal, cooking it, preparing the jaggery syrup, and combining all the ingredients.
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