1)  Chana Dal (Kadala parippu) – 250gm
2)  Jaggery – 600gm  (Melted and strained )
3)  Sago(chauvary) – 50gm
4)  Very thin coconut Milk -3cup
5)  Thin coconut milk-2cup
6)  Thick coconut milk-1cup
7)  Ghee – 50gm
8)  Cashew nuts-50gm
9)  Nalikera kothu (1/4 inch Thick coconut pieces)- 1/2 cup , very small pieces
10)  Cardamom powder – 1/2 tsp
11)  Chukku (dry ginger)  powder – 1/2 tsp

Soak Chana dal overnight , pressure cook well. Take 3/4th of cooked chana dal and mash it well. Keep the remaining the same.
Cook sago and keep aside.
Grate 4 coconuts, add 2 cup of water  and grind well in a mixer.
Squeeze thick milk from it and keep aside.
Now add 1 glass of water and grind it again and take the thin milk and keep aside.
Finally add 1 cup water, grind again and take very thin milk and keep aside
Heat 1/2 cup of water and melt jaggery , When done strain it and keep aside.
Heat some ghee,  fry the cashew nuts and coconut pieces separately ,drain them and keep aside.
Heat remaining ghee in a thick bottom vessel, add cooked chana dal and saute for 5 minutes without sticking to the bottom.
Now add jaggery ,mix well with the dal ,stir continuously and cook until the mixture becomes thick.When this mix start  separating from the sides of the pan, add the thinner milk and cooked sogo and keep stirring
When it begin to thicken , add the 2nd milk , keep stirring.
Now add  thick milk(onnam palu) and stir well for 1 minute , do not boil once you add the thick milk.
Now add chukku powder and cardamom powder and stir well.
Remove the payasam from the fire and keep on stirring for few minutes.
Now add the fried coconut and cashew nuts.
Delicious parippu prathaman is ready to serve.

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