Ingredients
1/4 kg chickpeas
1 full coconut and half small coconut
400 g jaggery
1/2 tsp cardamom powder
1/2 tsp cumin powder
1/2 tsp cinnamon powder
1.5 tbsp ghee
1 tbsp coconut flakes
Few almonds and cashews
Few raisins
Preparation
Roast the paripp in a pan until it turns light brown and has a nutty aroma. Wash the paripp and cook it in a pressure cooker until it is soft. Grate the coconuts and extract the milk. Melt the jaggery in a pan with a little water. Add the cooked paripp, jaggery, and coconut milk to a pot and stir well. Add the ghee, cardamom powder, cumin powder, and cinnamon powder and stir well. Add the raisins and cashews and stir well.Let the payasam simmer until it thickens. Serve the payasam hot or cold.
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