Pradhaman is a variation of payasam (kheer/ rice pudding), which is one of the traditional desserts of South India. South Indians typically prepare this on festive occasions like Onam and Vishu. The classic Kerala Feast (Sadhya) is incomplete without a Payasam, and Parippu Pradhaman is often included in Sadhya. Yellow Moong Dhal (mung bean lentils) is the master ingredient of this delicious dessert, and jaggery, cashew nuts, coconut bits, raisins and cardamom make this dessert a perfect one. Typically, Parippu Pradhaman is served hot, but the cold version is as delicious as the hot version. Be it any way, this mouth-watering dessert is sure to satisfy your taste buds.
Let’s dive into its recipe.
- Yellow Moong Dhal – 1 cup
- Thick Coconut Milk (First Extract of Coconut Milk) – 1/2 cup
- Medium Thick Coconut Milk (Second Extract of Coconut Milk – 1 cup)
- Roasted Cumin Powder – 1/4 Teaspoon
- Dry Ginger Powder – 1/4 Teaspoon
- Cardamom Powder – 1/2 Teaspoon
- Coconut Bits – 1 1/2 Tablespoon
- Broken Cashew Nut – 1/4 cup
- Raisins – 1 Tablespoon
- Ghee – 2-3 Tablespoon
- Water – 4 cups
- Grated Jaggery – 2 cups
- Take moong dhal in a bowl and wash it thoroughly. Now drain the water and shift the dhal to a cotton cloth. Keep the dhal on the cloth until it’s dry. You could also use tissue paper instead of cotton cloth.
- Take jaggery and 1 cup of water in a pan. Boil them on medium flame and stir occasionally. Turn off the stove once the jaggery becomes syrup. Now, strain the syrup to remove any particles. Keep it aside.
- Take a deep-bottomed pan and heat the ghee in it. Toss the coconut pieces and cashew nuts and roast them on medium heat until slightly brown.
- Now, add raisins and fry them as well. Make sure it doesn’t get charred.
- Now shift the roasted coconut pieces, cashew nuts, and raisins to a bowl and keep it aside.
- Take moong dhal in the same pan and fry it on medium heat until it becomes brownish.
- Add 3 cups of water and cook the dhal with lids closed on medium heat.
- Once the dhal is cooked well, mash it thoroughly.
- Now, add the initially prepared jaggery syrup and cook for 5 minutes on medium heat. Stir well.
- After that, pour the medium-thick coconut milk into the pan and mix thoroughly. Cook the content for 10 mins until it becomes thick. Make sure to stir occasionally.
- Now, toss dry ginger powder, cumin powder and cardamom powder. Stir and mix properly.
- After that, add the thick coconut milk. Stir and cook on low heat for about 2 minutes.
- Turn off the stove and toss the fried coconut, cashew nuts and raisins. Mix properly.
- Parippu Pradhaman is ready to be served.
Enjoy the dessert!