Parippu Pradhaman is a Kerala dessert item made on special occasions such as Onam, Vishu and marriage feasts. The preparation uses cherupayar parippu (green moong dal-lentil) fried lightly in ghee and cooked in coconut milk with jaggery (sharkara) and spiced with roasted coconut bits, dry ginger etc. The taste of this dish is greatly depend on the time you spend for the slow cooking for the proper blend of jiggery with the dal.
For Typical 15 – 20 Servings
Ingredients
- Split moong dal : 450 g
- Jaggery : 900 Gm
- Coconut milk : 3 tins (1200 ml)
- Tapioca pearls (Sabudana) : ½ Cup
- Ghee : ½ Cup
- Cardamom powder : ½ T sp
- Jeera powder : ½ T-sp
- Chukku podi (dried ginger powder) : 1/4 T-sp
- Cashew nuts, raisins & coconut slices
Method
- Dry roast the split moong dal about 3-4 minutes.
- Wash it well and cook it until soft, do not overcook it as a paste.
- Soak the sabudana for about 20 minutes and cook it with enough water.
- Make the jaggery syrup with 1.5 cup of water and filter it for removing any dirt.
- Keep a thick bottom pan in the stove, add 2 Tbl-sp of ghee and pour the jaggery syrup. Once boiled add the cooked dal.
- From this point on, keep-on stirring mix in medium heat , adding ghee a little at a time, till the mixture becomes thick and become separated from the pan. While doing this we can see the color of the dal turns like that of jaggery and nicely blends in the jaggery syrup.
- Now add 6 cups of thin coconut milk along with the cooked sabudana and allow it to boil well.
- In a Tbl-sp of coconut milk dilute the cardamom, jeera powder and chukku podi and add it to the Payasam .
- Now add 1.5 cup of thick coconut milk and after 2 minutes switch off the stove.
- Finally fry the cashews, raisins in ghee and add to the Payasam .
Tips
- I used canned coconut milk, Don’t shake the coconut milk can, after opening, transfer the top portion milk and keep it for thick milk . Dilute the rest of the milk with water to make thin milk .
- Fry coconut slices and add it to the Payasam along with cashews and raisins.
- Continuous stirring of jaggery and dal mixture is very important.
