Coconut Pradhaman (തേങ്ങാ പ്രഥമൻ ) is a custom recipe to add to my desert menu.A Payasam/Pradhman/ പ്രഥമൻ (pudding) exclusively with coconut!…. It’s a relatively easy South Indian Payasam variety with grated Coconut and jaggery. It will taste great as a traditional pradhaman (Kearala Pudding) and guaranteed to be Gluten free.
Ingredients
- Grated coconut : 3 Cup
- Jaggery powder : 3 Cup(Adjust)
- Water for syrup : 1 Cup
- Chovvery (Sabudhana) : ¼ Cup
- Thin coconut milk : 4 Cup
- Thick coconut milk : 1 Cup
- Ghee : 4Tbl-Sp (Adjust)
- Cashews
- Raisins
- Cardamom powder : ¼ T- Sp
- Chukku (Dry ginger) powder : a pinch
Method
- Melt the jaggery with 1 cup of water and filter it for removing impurities.
- Soak the sabudhana for about 20 minutes and cook it until soft.
- Heat 2 T- Sp of ghee and sauté the grated coconut for about 2 minutes (no need for changing the color).
- Add the jaggery syrup and let it boil well.
- Stir it continuously and add a little ghee in between until the mixture gets thicken and the color of the coconut changes to jaggery color. It will take about 25 minutes.
- Add the 4 cups of thin milk and let it boil; then add the cooked saudhana and cook it for about 10 minutes, you can see the quantity of Pradhaman is slightly reduced.
- In a bowl add the cardamom powder and chukku powder, dilute it with 2 Table spoon of coconut milk and add it to the Pradhaman.
- Finally add the 1 cup of thick milk and give a good boil and take it out from the flame.
- Heat ghee in a pan and fry the cashews and raisins and add to the Pradhaman and mix it.
