KADALA PARIPPU PRADHAMAN

Pradhaman is a sweet dish in the form of a thick liquid; similar to payasam, but with more variety in terms of ingredients and more elaborately made. It is made with jaggery to which coconut milk is added. The main difference between a prathaman and a payasam is that the former uses coconut milk, while the latter use cow’s milk.

Kadala Parippu Payasam is our all time favorite. It is a thick, rich kheer prepared by cooking boiled bengal gram dhal in coconut milk and jaggery. It is also known as Kadala Parippu Pradhaman. It's one of the sweet dishes prepared mostly in Kerala during Onam and other festivals. In weddings also, parippu payasam is served along with ada pradhaman and semi payasam.

INGREDIENTS:

Channa dhal - 1 cup

Jaggery - 1 cup

Sago (javvarasi) - 1/8 cup

Water for cooking dal 

Thick coconut milk - 3/4 cup

Thin coconut milk (2nd & 3rd extract) - 1 & 1/2 cup

Cashews - 8

Cardamom powder - 1 tsp

Coconut slices - 1/8 cup

Ghee - 3 to 4 tbsp

METHOD:

1. In a pressure cooker, pour some ghee and roast channa dal till it becomes golden brown.

2. Then cook channa dal for one whistle and keep it in low flame for 5mins.

3. Once the pressure settle down, mash and keep it aside.

4. In a pan, cook sago till they become transparent.

5. In a pan/ uruli, melt the jaggery by adding water.

6. Add cooked channa dal and sago (javvarasi). Keep stirring in low/medium flame till it slightly thickened.

7. Add 3rd extract coconut milk (munampaal) and cook till it thicken up.

8. Add 2nd extract coconut milk ( randampaal) and cook for few mins. Then switch off the flame.

9. Add cardamom powder and thick coconut milk.

10. Fry cashews and coconut slices using ghee and pour this to the payasam.


           Enjoy the payasam!!!!!!!!!!!