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Browse More South Indian Sweet Recipes:
- Parippu Prathaman
- Ada
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Parippu Prathaman
Brief Description
Pradhaman or Payasam is a vegetarian feast and one of the most famous desserts of kerala sadya. Pradhamans are of different varieties such as Paalada Pradhaman, Parippu Pradhaman, Ada Pradhaman etc. Parippu Pradhaman is made of Mung bean lentils and then it is cooked with jaggery and Coconut milk. Raisins coconut bits, cashews are fried with ghee and then it is used for garnishing.
Time required to prepare 15 minutes Cooking Time 30 minutes Serves 5 - 6 Ingredients For Parippu Prathaman
- 1 cup of Cherupayar Parippu/ Split Mung Dal
- 500 grams/2 cups of Sharkkara/ Jaggery or to your taste
- 1 cup of Semi Medium Thick Coconut milk – Randaampal/2nd extract or 1/2 can diluted with 2 cups of water : if you using store bought can
- 1/2 cup of Thick Coconut milk – Onnampaal/1st extract
- 1/4 tsp of Elakka Podi/ Cardamom powder
- 1/4 tsp of Chukku Podi/ Dry ginger powder
- 1/4 tsp of Jeeraka Podi/Cumin powder
- 1 tbsp of Thengakothu (preferably copra)/ Coconut Pieces (cut into very small bits)
- 10-15 nos of Cashew nuts
- 1 tbsp of Unakka Mundhiri /Raisins
- 2 tbsp of Clarified Butter/Ghee or as required
How to make Parippu Prathaman
To Make Coconut Milk:
- Grate finely 1 1/2 (one and half) fresh coconut. Take a food processor or blender and add 1 cup of warm water and grated coconut in it and mix it for few minutes and then crush it to get the milk. From this you will get 1 cup thick milk.
- Now again take the food processor or mixer and add coconut and 2 cup of warm water in it and mix it for few minutes. Take a separate bowl and crush it to get the milk. From this you will get 1 cup thin milk.
OR
- Take 1 bottle of thick coconut milk and shake it well. Now take a bowl and add ½ (half) contents and 1 cup water in it and mix it well. Thick milk is left in the can.
OR
- Take 25 g coconut milk powder and allow it to mix with 200 ml water so that it becomes thin.
- Take 25 g coconut milk powder and mix it with 200 ml water so that it becomes thick.
Preparation for Parippu Pradhaman
- Take a pan or a pressure cooker and heat ghee in it. Allow the coconut pieces to fry until it becomes golden brown in colour and then drain it using a tissue paper and keep it aside. Now allow the raisin to fry until it becomes plump and then drain it. Add cashews in it and allow it to fry until it becomes golden brown in color and then drain it using a tissue paper and keep these entire aside.
- Take the split mung dal and fry it for few minutes until it becomes golden brown in colour. Take approximately 3 or 3.5 cup of water and then add in it and allow it to boil. When it starts boiling then lower the flame and cook till it is half cooked. It would take approx. 10 mins. Or take a pressure cooker and cook it for 1 whistle. Open the cooker when the pressure is finished. Now take a spatula and mash the Parippu/ mung dal with the back of it and keep it aside.
- Take an uruli (shallow kadai of kerala in which payasam is made) or a pan and add jaggery and 2 cup of water in it and allow it to melt on medium low flame and stir it continuously until it completely melts. It would take approx. 15-20 mins.
- Take a pan/uruli and then add the crushed parippu/mung dal and jaggery syrup in it and allow it to cook on medium heat for few minutes.
- Add half thick coconut milk - Randaampal/2nd extract and mix it well. Allow it to boil on medium- low flame for 8 - 10 minutes and stir it continuously so that the mixture becomes thick.
- Now add thick Coconut milk – Onnampaal/1st extract and allow it to cook on low flame for few minutes and then turn off the stove. Stir it continuously so that the milk becomes incorporated. (Note: Make sure that coconut milk is not boiled otherwise it will be separated).
- Turn off the flame and add dry ginger powder, cardamom powder, cumin powder in it and mix it well.
- At last add coconut bits/thengakothu, fried cashews, 1/2 (Half) tsp ghee and fried raisins in it.
- Parippu Prathaman is now ready. Serve cold or warm as you like and enjoy it.
Parippu Pradhaman
Some Useful Tips
- If payasam is very thick then you can add boil milk in it so that it becomes thin.
- The quantity of jaggery may change according to the taste.
- For making Kadala Parippu Pradhaman you can also use kadala parippu or chana dal instead of cherrupayar parippu/ split mung dal.
Other Similar Recipes
- Palada Pradhaman
- Ada Pradhaman