PARIPPU PAAYASSAM / PRADHAMAN

Copy Icon
Twitter Icon
PARIPPU PAAYASSAM / PRADHAMAN

Description

First day of the month of Chingam, an auspicious day in Malayalam calendar. It marks beginning of the Malayalam New Year as per the traditional regional calendar. I wish you all the blessings and greetings of the festive season to you and your family. Chingam is a season for sports, festivities and ritual celebrations; from this day, the preparations for Onam starts. I am sharing the recipe of Parippu Pradhaman-Payasam (Moong daal kheer) a traditional dessert from God's Own Country, Kerala. This dessert is made of lentils,coconut milk and jaggery. It is rich and a classic among all the payassams.

Cooking Time

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min

Ingredients

Serves : 1
  • 1 cups split green gram/ moong daal


  • 1/2 kgs jaggery (brown) - melted into syrup and strained (adjust to your taste)


  • 1/2 cups semi medium thick coconut milk -(2nd extract) & thick coconut milk - 1st extract


  • 3-4 nos cardamom pods,crushed


  • 1/4 tsp dry ginger powder


  • 1/4 tsp cumin powder


  • 1 tbsp coconut pieces (cut into very small bits)


  • 1 tsp cashew nuts & raisins

Directions

  • Heat ghee in a pan, fry the coconut pieces, cashew nuts and raisins separately, one after the other, drain on a paper towel and keep aside.
  • Now add the washed and drained split green gram and fry till it turns a little brown. Add adequate water and cook well (in a pressure cooker). Mash the cooked green gram/mung dal well with a spatula and keep it aside.
  • Transfer the cooked green gram/ daal to a wide mouthed pot and add the strained jaggery syrup, mix well. Add the crushed dried ginger, cardamom and cumin powder and cook for a few minutes in low heat. Stir occasionally.
  • Add the semi thick coconut milk /2nd extract ( if using canned coconut cream, dilute it with warm water and add); mix well and boil again stirring continuously over medium-low heat until the mixture thickens. Then finally, add the Thick Coconut milk - 1st extract and cook for a minute or so at low heat and switch off the flame. Stir continuously, ensuring not to boil the payassam after adding thick coconut milk.
  • Finally add the fried cashews, fried raisins, coconut bits and a couple of cardamom pods. You can add a little melted ghee to give a rich texture and taste.
  • Enjoy ?