J. Inder Singh Kalra

Paruppu Payasam

Preparation info
  • Yield:

    1 kg

    • Difficulty

      Medium

    • Ready in

      1 hr 20

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

What Kheer is to the North Indians, Paruppu Payasam is to the denizens of the South. It is a must for Onam (the harvest festival) and Vishu (the New Year).

Ingredients

  • 1.5 litres/6¼ cups Milk
  • 100 g/½ cup</

Method

Preparation

THE LENTIL: Pick, wash in running water and pat dry. Broil over medium heat in a kadhai until light golden.

THE COCONUT: Remove the brown skin, reserve 20g/¼ cup for garnish and grate the rest.

THE GARNISH: Split cashewnuts and cut the reserved coconut into fine slices. Heat oil in a kadhai and deep fry both until g