Cherupayar Payasam

Method

1. Melt jaggery in a non-stick pan with little bit of water.
2. Heat 1 tbsp ghee in a cooker and add split green gram and saute till it becomes golden brown.
3. Add 2 cups water, cover the cooker and cook under pressure till 3 whistles are given out.
4. Open the lid when the pressure reduces completely. Add jaggery syrup, cardamom powder and dried ginger powder and mix well. Cook for 3-4 minutes.
5. Add coconut milk and mix. Cook till it just comes to a boil. Switch off the heat.
6. Heat remaining ghee in a small non-stick pan, add dried coconut and cashewnuts and saute till they are golden. Put half of this mixture into the cooker and mix and cook till the payasam is semi-thick.
7. Transfer it into a serving bowl and garnish with sautéed coconut and cashewnuts and drizzle coconut cream.

Additional Tips and Tricks