Payasam forms an integral part of the Kerala feast/sadhya, where it is served and relished from the banana leaf. Payasam is served after rasam rice, while rice with curd / buttermilk forms the last item of the sadhya. This is the recipe for super delicious payasam made with split mog dal/ cherupayar parippu with coconut milk and jaggery.
Other Kerala sadhya/ Onam sadhya recipe here.
Heat ghee in a heavy bottomed pan. Add cleaned moong dal and fry till it turns slightly golden.Add water and cook dal. Mean while melt jaggery to make syrup. Strain the jaggery syrup to remove impurities if any. Make sure that the dal is cooked well before adding jaggery. Now add jaggery syrup to the cooked moong dal. Allow it to boil till the jaggery syrup is reduced by half. Keep stirring in between.When it reduces by half, add in the thin coconut milk. Bring it to boil keeping the flame in medium and reduce the thin coconut milk by half.When it reduces by half, add thick coconut milk . Simmer and bring to a boil, and switch off.Heat ghee in a pan and fry the dried coconut pieces/coconut bits till golden. Add this to payasam.