Kerala Parippu Pradhaman-Parippu Payasam with coconut milk-Moong Dal Kheer

Ingredients: Cherupayar Parippu/Moong dal: 200 gm Jaggery (sharkara): About 400 gms (increase or decrease according to your sweet tooth) Ghee: 1 heaped tsp. Thick coconut milk: 1 to 1 1/2 cups. Thin coconut milk: 3-4 cups. Dry roast spice garnish: Dry ginger/chukku: 1 small piece, lightly crushed. Cardamon: 10-15. Jeera: 1/2 tsp. Spice for seasoning: A tsp of rasins, cashewnuts, and about a handful of finely sliced coconut pieces One tsp of ghee for roasting. Method: Heat a pressure cooker and add a heaped tsp of ghee. Lightly roast the parippu and pour 3-4 cups of thin coconut milk into the cooker. Pressure cook for 5-6 whistles. Mash it slightly. Meanwhile, put the jaggery into a deep bottomed pan, add 1/2 to 1 cup water and melt it. Allow it to cool slightly and strain it into a metal strainer to remove the impurities. In the same pan, add the cooked dal, filtered jaggery water, and the second thin coconut milk. Bring it to boil and then simmer until it reduces to half the quantity. Keep stirring all the time to prevent the dal from sticking to the bottom of the pan. Add the thick coconut milk into the cooker. After adding the thick milk, do not allow it to boil as this might make it curdle. While it is simmering away, dry roast the cardamon, jeera, and the dry ginger. Swtich off the stove after 5-10 mins. Sprinkle the fried cashew nuts and coconut bits to the payasam. Delicious Cherupayau Parippu payasam is ready to be served.