Cherupayar parippu payasam/split mung beans payasam Recipe

Cooking Directions

• STEP 1.Wash and soak the split mung beans for 30 minutes.
• STEP 2.Pressure cook the soaked mung beans until soft and mushy.
• STEP 3.In a separate pan, melt ghee and roast cashews and coconut until golden brown.
• STEP 4.In another pan, heat jaggery with water until it dissolves completely.
• STEP 5.Add the cooked mung beans to the jaggery syrup and mix well.
• STEP 6.Pour in the coconut milk and simmer for a few minutes until the flavors blend together.
• STEP 7.Garnish with roasted coconut and cashews before serving.
• STEP 8.Serve the cherupayar parippu payasam warm or chilled.

Cooking Tips

• Make sure to soak the mung beans before cooking to ensure they cook evenly and become soft.
• Adjust the sweetness of the payasam by adding more or less jaggery according to your preference.
• For a richer flavor, you can use thick coconut milk instead of thin coconut milk.
• If the payasam becomes too thick, you can add some warm milk to adjust the consistency.

Storage and Serving

• Cherupayar parippu payasam can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the payasam before serving if you prefer it warm.
• Serve the payasam as a dessert after a traditional South Indian meal or as a sweet treat on its own.