Kadalaparippu pradhaman is a yummy dessert prepared with split channa dal/Split bengal gram. It’s a kinda must along with (Traditional Kerala feast) as a dessert. The typical way to have pradhaman is to pour over banana leaf after Sadya. Then mash a pappadam and a banana with hands along with it and then have it. I prefer to have chilled pradhaman/payasam unlike Ummachi who loves to have it hot known to be a payasam /kheer lover in the family. Infact we all call her “Payasa Kodichi”….:) 🙂 . You can have it whichever way you like. Do check out the recipe and leave your valuable comments..
Recipe for Kadalaparippu pradhaman
Split channa dal/Split bengal gram/kadala parippu – 2 cups(cooked , it is easier to cook in pressure cooker by adding water)
Jaggery/ Sharkara- 400 g
Thick Coconut milk- 1 cup
Thin coconut milk- 2 cups
Elaichi/cardamom/elakka- 4 no.s(crushed)
Ghee-50 g+ 2 tbsp
Cashewnuts- 25 g
Raisins – 25 g
Method of Preparation
Grind cooked lentils/chana/kadala parippu to a paste in a food processor.
Add 1/2 cup water to jaggery in a saucepan and make a syrup.
Heat ghee in a saucepan and stir in the lentil paste /kadala parippu paste for sometime(around 10 minutes) Now add jaggery syrup and keep stirring .
When bubble forms and it is thickened, add thin coconut milk . Let it roll boil.
When it thickens, add thick coconut milk and crushed cardamom. Now when it roll boils remove from heat.
Heat 2 tbsp ghee and saute cashewnuts and raisins till golden brown.(Always add cashewnuts first and when it is about to change colour add raisins)
Add it to the prepared payasam. Kadalaparippu pradhaman is ready.Tip: Initially it may be watery in texture but it gets thickened when it cools down.
Never add water if it thickens too much. Add milk and boil a bit in that case