Parippu Payasam

The favourite desert of the keralites. You cant stop with just 1 serving.
Ingredents

Cherupayar Parippu – 200gm

Jaggery -400gm

Thick coconut milk – 1 1/2 cups

Medium thick coconut milk – 4 cups

Light coconut milk – 4 cups

Ghee – 3 tablespoon

Cashenut & Coconut pieces – 50 gm each

Method of preparation

Fry the parippu without oil for 5-6 minutes. Wash it well & cook with boiled water. Melt the jaggery by adding 1 cup water. Add the melted jaggery to well cooked parippu & stir well. Add 2 tablespoon ghee to this & mix well. Add light coconut milk & when it starts boiling add medium thick coconut milk. When this mix evaporates and becomes half add the thick coconut milk. Stir well for 5 minutes & remove from gas.

Fry the cashewnuts & coconut pieces in rest of the ghee & add to payasam. Serve hot.