Recipe: Perfect Parippu Pradhaman

Parippu Pradhaman. Parippu pradhaman recipe - A creamy and delicious kerala style payasam made during special occasions This parippu pradhaman is a popular payasam in kerala made with moong dal,jaggery. Yet another traditional dessert Parippu Pradhaman-Payasam from God's Own Country, Kerala. This classic dessert is made of lentils,coconut milk and jaggery.

Parippu pradhaman is a kerala desert made with mung beans, jaggery , and coconut milk. Parippu Pradhaman - Mung Dal Payasam For OnaSadya. This video explain how to make delicious Kerala Sadya dessert. You can have Parippu Pradhaman using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Parippu Pradhaman

1. You need 1 cup of Split Moong Dal /Cherupayar Parippu.
2. You need 2 cups of Jaggery.
3. You need 1 cup of Semi Medium Thick Coconut milk - 2nd extract.
4. You need 1/2 cup of Thick Coconut milk.
5. Prepare 1/4 tsp of Cardamom powder.
6. It's 1/4 tsp of Ginger powder /Chukku Podi.
7. Prepare 1/4 tsp of Cumin powder.
8. You need 1 tbsp of Coconut Pieces (cut into very small bits).
9. Prepare 10-15 of Cashew nuts.
10. It's 1 tbsp of Raisins.
11. Prepare 2 tbsp of Ghee /Clarified Butter.

It is so tasty dessert of kerala. This dessert we call payasam. #payasam_recipe. Wash and dry the dal in sunlight. Roast the dried dal with a teaspoon of ghee in a cooker.

Parippu Pradhaman step by step

1. Heat ghee in a heavy bottom pan. First fry the coconut pieces until brown and drain on to a paper towel and set aside. Fry the raisins until plump and drain. Add in the cashews and fry until golden brown and set aside.
2. Add the split moong dal and fry for couple of minutes until they turn a little golden brown. Now add 3 cups of water and boil it; once it starts boiling, reduce the heat and allow to cook till it is half done.
3. Meanwhile melt the jaggery in 2 cup water in a pan over medium low heat and keep on stirring till it is fully melted and reaches 1 string consistency.
4. Transfer the cooked mashed dal to a wide-mouthed heavy bottomed pan. Strain the jaggery syrup and add to dal. cook for a few minutes over medium heat..
5. Add the semi thick coconut milk ; mix well and boil again stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens..
6. Finally add the Thick Coconut milk and cook for a minute at low heat and switch off the flame. Keep stirring until the milk is incorporated. Note: Do not boil the coconut milk.
7. Switch off, add cumin powder, dry ginger powder and cardamom powder. Mix well..
8. Finally add the fried cashews, fried raisins, coconut bits and 1/2 tsp ghee.Serve warm or cold.

I've already posted Parippu Payasam recipe, using Cherupayar parippu (mong dal), but I've been getting requests for Kadala. Find parippu pradhaman stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Delicious Parippu Paayasam - Kerala style. Long back , parippu pradhaman used to be served in sadyas for weddings but now a days its mostly semiya, ada pradhaman, pal payasam, palada, pineapple payasam etc etc. Pazham pradhaman is a coconut based banana payasam with cherupayar parippu and jaggery.