Another payasam that tastes exceptionally good is the Parippu pradaman. Though the procedure is time consuming and slightly tedious, each spoonful knocks out all your senses with its richness.
Split Moong dal: 1 cup
Jaggery (melted): 3 cups
Ghee: 4-5 tablespoon
Coconut milk: 1 can
Water: 2 cups
Cardamom pods (powdered): 1 - 1 1/2 teaspoon
Raisins: 1 1/2 tablespoon
Cashew nuts: 1 1/2 tablespoons
Coconut slices (chopped): 1 1/2 tablespoon
Slightly dry roast the moong dal until the color of the dal changes from yellow to deep red. Add water, a pinch of salt and pressure cook until the dal is soft. Add ghee and stir in well for about 5-10 mins. Meanwhile melt the jaggery cubes and pour this melted syrup into the cooked dal. Continuously stir on low-medium heat until everything combines well. Then add the can of coconut milk and stir well. Adjust sugar levels by adding more jaggery if needed. Add the powdered cardamom and keep stirring for about 15-20 mins. Payasam is ready. Fry the raisins, cashews and coconut slices in ghee till lightly golden. Add these into the payasam and garnish with a few slices of banana.