Friday, December 10, 2010
Pasiparuppu 2 cups
Jaggery 2 cups
Coconut 1 no
Cashew 10 no
Coconut (chopped) 2 tbsp
Salt a pinch
Ghee 1 tbsp
Caradmom powder 3 tsp
Wash moong dal and pressure cook for 3 whistles.Do not over cook.
Grind the coconut to smooth paste and extract first and second milk.
Heat ghee in a small pan and fry cashews and coconut pieces.
When the dal is cooked add second milk and jaggery and boil for about 10 mins.
Add fried cashews, coconut pieces, cardomom powder and salt.Add the first milk and cook in slow flame for about 10 mins stirring inbetween.