Cherupayar Payasam

Ingredients

• Split mung bean (ചെറുപയര്‍) – 1 Cup
• Crushed Jaggery (ശര്‍ക്കര പൊടിച്ചത്) – 1 Cup
• Thick coconut milk (തേങ്ങ പാല്‍) – ¾ Cup
• Cashew nut (കശുവണ്ടി) -10 Nos
• Thinly sliced Coconut (തേങ്ങാക്കൊത്ത്) – 1 Table spoon
• Cardamom powder (ഏലക്ക പൊടിച്ചത്) – ½ Tea spoon
• Dry ginger powder (ചുക്ക്) – ½ Tea spoon (optional)
• Cumin powder (ജീരകം പൊടിച്ചത്) – ½ Tea spoon (optional)
• Ghee (നെയ്യ്) – 2 Table spoon
• Water (വെള്ളം) – 4+½ Cup

Method

1. Roast the split mung bean in a pan by stirring continuously in a medium heat, till golden color.
2. Remove from the heat, wash it well and drain it.
3. Next, cook the mung bean by adding 4 cups of water in a covered vessel till done (medium heat).
4. In the mean time, crush the jaggery and make a syrup by boiling it with ½ cup water. Strain it for impurities.
5. When the mung bean is cooked well, pour the jaggery syrup into it. Stir continuously till it thickens.
6. Add dry ginger powder, cumin powder and cardamon powder. Stir it for 1 minute.
7. Remove from the flame and add 1 cup of thick coconut milk. Combine well.
8. Heat 2 table spoons of ghee in a pan. Fry coconut slices and cashew nuts one after another.
9. Add this (along with ghee) to the prepared cherupayar payasam.
10. Transfer to the serving dish.

Tips

1) Instead of using water for cooking mung bean (cherupayar), you can use second and third extract of coconut milk.