Chettinad Paruppu Payasam

Green gram dhal – 100 gms
Dry fried till golden brown.
Grated coconut – 1 cup
Jaggery – 100 gms
Cardamom – 2 coarsely powdered
Cashew -10 nos
Ghee – 1 teaspoon.

Heat a pan and cook the green gram dhal with required amount of water or ? liter of water.
When softly cooked add the grated coconut.
Add little water to jaggery and let it dissolve and filter and add to the earlier pan and boil.
Fry cashew in little ghee and add to the payasam and cardamom.

This is usually done on festival days.


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