Parippu Pradhaman - Kerala Special Payasam

Parippu Pradhaman - Moong dal payasam made specially on Vishu/Onam Sadya

Quantity - 2 people sweet dish

Ingredients:

Split Yellow Moong dal - 1 cup washed and cooked properly
Jaggery - 2 cup (kerala variety for good color)
Water - 1/2 tbsp
Coconut milk - 1 cup thick , 1 cup thin
Cardamom powder - 1 tsp
Rasins - 1 tsp fried in home made ghee
kesar - few strands (optional)
Pinch of salt - to be added to any sweet

Procedure -

1. On previous day , wash and cook split yellow moong dal with enough water . You can also add chana dal 1/2 cup for variety - instead of full 1 cup moong dal .
2. Once the dal is cooked , mash it well to remove any lumps . It should very smooth in consistency .
3. In a saucepan , take the grated/powdered jaggery and add 2 tbsp of water to it . Let it melt nicely so that there are no lumps of jaggery remaining .
4. In the meanwhile , using 1 cup fresh grated coconut , prepare thick coconut milk . After thick milk is strained nicely from first round , again blend the coconut with 1 cup water to prepare another cup think milk.
5. Now , if the jaggery has dissolved well , add the mashed moong dal to the melted jaggery and mix well . Allow this to boil/heat up for 2 mins .
6. Next add the coconut milk -thick and think and mix well . On adding coconut milk , the entire consistency will become thinner . This is what we want for a payasam . If it is still thick , add regular whole milk - max 1/2 cup to adjust the consistency . This should be avoided as coconut milk enhances the taste of the payasam - so we want to get that flavor .
7. Allow the entire mixture to simmer and eventually boil for about 8/10 minutes . Make sure it is not getting stuck at the bottom by stirring in between .
8 . Once the payasam starts boiling , add cardamom and kesar strands . Then mix well for 1 min and turn off the heat .
9 . Let it rest to soak all the flavors for atleast 5 mins . In that time , you can fry rasins in homemade ghee till they puff up .
10 . In a silver glass or cup , pour payasam and garnish with fried raisins .

Serve hot as a dessert at the end or part of you Vishu/Onam Sadya .

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