Parippu Payasam
The favourite desert of the keralites. You cant stop with just 1 serving.
- 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
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.
Source:Vanitha
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hi maria,
can u tell me how can i make these 3 types of milk from coconut milk powder…
Reply
Maria
Reply: on April 16th, 2009 at 1:25 pmHi SVS
Thanks for dropping by.
To make thin/light coconut milk, add 1 tbsp of coconut milk powder to 1 cup of warm water. To make medium thick coconut milk powder add 2tbsp of coconut milk powder and for thick coconut milk powder add 3 tbsp of coconut milk powder to 1 cup of warm water.
This is the standard measurement. You can make some adjustments as per your requirement.
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thank u madam
i’ll try it out and let u know
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Hi,
Could you please tell me for how many people i can serve with the above quantity
Reply
Maria
Reply: on July 9th, 2009 at 12:49 pmHi Saji
You can serve around 6-8 people with the above quantity.
Take care
Maria
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hi maria, we love this payasam .
wanted to know if we can make this using canned coconut milk?
Reply
Maria
Reply: on August 19th, 2009 at 9:40 amHi Sherine
You can make this payasam with canned coconut milk too. To get diff consistencies add water accordingly.
I’ve given the steps for making coconut milk of diff consistency using coconut milk powder as a comment to this post. Please refer that if you’re planning to use coconut milk powder.
Hope you’ll like the payasam.
Cheers
Maria
Reply
I’ve noticed that you haven’t added chukk, jeerakam & elakka (dried ginger, cumin & cardamom) powder in this payasam….
Wouldn’t it taste great with it?
Reply
Maria
Reply: on August 26th, 2009 at 5:20 pmHi Maya
Thanks for dropping in here and also for your suggestion.
Regarding adding chukku and jeerakam, we both (my husband and myself) dont like it in payasam, thats why I didnt add it here.
However we like the cardamom flavor and I usually add it too. I forgot to mention it in the above recipe, thanks again for pointing it out :)
Cheers
Maria
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