Parippu Pradhaman Recipe:
Ingredients:
For the Lentil Paste:
- 1/2 cup split yellow moong dal (lentils)
- Water for soaking
For the Pradhaman:
- 1 cup jaggery, grated
- 1 cup thin coconut milk
- 1/2 cup thick coconut milk
- 3-4 tablespoons ghee (clarified butter)
- 1/2 cup coconut slices, thinly sliced
- 1/4 cup cashew nuts
- 1/4 cup raisins
- 1/2 teaspoon cardamom powder
- A pinch of salt
Instructions:
1. Prepare Lentil Paste:
- Soak the split yellow moong dal in water for about 30 minutes.
- Drain the water and grind the dal into a coarse paste. Set aside.
2. Cook Lentil Paste:
- In a pan, cook the ground moong dal paste with a pinch of salt over medium heat. Stir continuously until it turns golden brown and releases a nutty aroma.
3. Prepare Jaggery Syrup:
- In a separate pan, melt the grated jaggery with a little water to make a syrup. Strain to remove impurities.
4. Combine Lentil Paste and Jaggery Syrup:
- Add the jaggery syrup to the cooked lentil paste. Mix well and let it simmer until the mixture thickens.
5. Add Thin Coconut Milk:
- Pour in the thin coconut milk and continue to cook the mixture, stirring occasionally. Allow it to simmer until the pradhaman reaches a creamy consistency.
6. Add Thick Coconut Milk:
- Add the thick coconut milk and stir gently. Let it simmer for a few more minutes until the pradhaman thickens further.
7. Prepare Garnish:
- In a separate pan, heat ghee and fry coconut slices until golden brown. Remove and set aside.
- In the same pan, fry cashew nuts and raisins until they are golden. Set aside.
8. Add Garnish and Cardamom Powder:
- Add the fried coconut slices, cashew nuts, raisins, and cardamom powder to the pradhaman. Mix well.
9. Final Simmer:
- Allow the pradhaman to simmer for a couple of minutes, ensuring it reaches a desirable consistency. Adjust sweetness if needed.
10. Serve:
- Remove from heat and serve the Parippu Pradhaman warm.
11. Enjoy:
- Enjoy this traditional Kerala dessert that perfectly balances the sweetness of jaggery with the nutty flavor of lentils and the richness of coconut milk.
Parippu Pradhaman is often served during festivals and special occasions in Kerala. Its rich and comforting taste makes it a favorite among those who enjoy traditional South Indian sweets.