Parippu Pradhaman Recipe
An Outlook On Parippu Pradhaman Recipe
Make Your festive special lunch grand with this alluring Parippu Pradhaman as a dessert and relish it with your kith and kin on a special day...
Parippu Pradhaman captivates your attention from the authentic Kerala Cuisine, and it is an integral part of its culture and tradition. Any auspicious occasion like Onam sadya, Vishu, Thiruvadira and Makara Vilakku is incomplete without this dainty dessert Parippu Pradhaman. It is a culinary delicacy that is known for its richness and defines the gastronomic skills of ancient India.
There is only a subtle difference between payasam and pradhaman and you can identify it so easily. Payasam is mostly milk and sugar based whereas pradhaman is made of coconut milk and jaggery mixed up with other lentils or grains. Here, the Parippu Pradhaman is made of chana dal combined with coconut milk and jaggery and it is spruced up with the aroma of dry fruits sauteed in Ghee. It is made all the more richer when you garnish with roasted coconut bits.
It is commonly prepared at households for any special occasion, as it is delicious and as well as easy to make with just a handful of ingredients. Each region has its own version of this Parippu Pradhaman and for example in some cities they sautee the dry fruits and raisins in ghee and in some other places they use coconut oil as it enhances the flavour of it. Similarly, some versions have roasted dry fruits and sultanas (dry fruits made of green seedless grapes) and yet other versions have it the plain way. Both tastes astounding and creamy and tantalize your taste buds even in the very first slurp.
Here is the recipe of Kerala's most famous dessert Parippu Pradhaman:
Ingredients Required To Make Parippu Pradhaman Recipe
How To Make Parippu Pradhaman Recipe
Place a saucepan in the stove and turn the stove on.
Tip in a tablespoon of ghee and when it starts melting just toss over the cashew nuts and lower the flame.
When it turns slightly golden brown, sprinkle the raisins and when it pops up just take out the saucepan from the stove and transfer these roasted ingredients to a small plate and keep aside.
Place the saucepan in the stove again and squirt in another teaspoon of ghee.
Just after a few seconds, add a cup of chana dal to it and roast until fragrant.
Now splash the required amount of water sufficient enough to soak the chana dal.
Stir well and pop the lid on and let it get cooked in low medium flame for about ten to fifteen minutes approximately.
After some time, just open the lid and fish oot one or two dal from the pan and crush it to see whether it is cooked well.
If it feels soft, then add a cup of coconut milk (second extract which is comparatively thin) and stir in.
Let the chana dal boil in coconut milk for a while and after a few minutes add a cup of jaggery (diluted & filtered) to the sauce pan with a nice stir.
It will turn aromatic in five minutes and at this stage simmer the flame and add another cup of coconut milk to it. (first extract)
When it comes to a boil and turns aromatic, tip in a teaspoon of cardamom powder.
At last, garnish the Parippu Pradaman with the roasted dry fruits and grated coconut with a nice stir.
Turn off the stove and now the parippu pradaman is ready.
Transfer it to a serving bowl and serve warm and celebrate the day.
Some Tips To Follow To Make Parippu Pradhaman Recipe :
- You can either cook the chana dal directly in the pan or you can pressure cook the dal for three whistles.
- We add the second extract of coconut milk first because it will be comparatively thinner than the first extract and you should not over boil the thick coconut milk, as it may get curdled.
- Drop the jaggery solids in a pan and pour a little water and keep stirring in medium flame. When it gets diluted, just take it off from the stove and strain it using a tea filter and add it to the Parippu Pradhaman when necessary. This is how you take out the impurities from jagggery and dilute it.
- After adding the thick coconut milk, you have to maintain the flame only in low mode.
- You can add any dry fruit for garnishing and you can even sprinkle a pinch of saffron strands to make it all the more delectable and it is purely optional.
- It can be served either warm or chill and in both the ways Parippu Pradhaman tastes extraordinary.
Ingredients
Directions
Place a saucepan in the stove and turn the stove on.
Tip in a tablespoon of ghee and when it starts melting just toss over the cashew nuts and lower the flame.
When it turns slightly golden brown, sprinkle the raisins and when it pops up just take out the saucepan from the stove and transfer these roasted ingredients to a small plate and keep aside.
Place the saucepan in the stove again and squirt in another teaspoon of ghee.
Just after a few seconds, add a cup of chana dal to it and roast until fragrant.
Now splash the required amount of water sufficient enough to soak the chana dal.
Stir well and pop the lid on and let it get cooked in low medium flame for about ten to fifteen minutes approximately.
After some time, just open the lid and fish oot one or two dal from the pan and crush it to see whether it is cooked well.
If it feels soft, then add a cup of coconut milk (second extract which is comparatively thin) and stir in.
Let the chana dal boil in coconut milk for a while and after a few minutes add a cup of jaggery (diluted & filtered) to the sauce pan with a nice stir.
It will turn aromatic in five minutes and at this stage simmer the flame and add another cup of coconut milk to it. (first extract)
When it comes to a boil and turns aromatic, tip in a teaspoon of cardamom powder.
At last, garnish the Parippu Pradaman with the roasted dry fruits and grated coconut with a nice stir.
Turn off the stove and now the parippu pradaman is ready.
Transfer it to a serving bowl and serve warm and celebrate the day.