Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, parippu pradhaman payasam. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Parippu Pradhaman Payasam is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Parippu Pradhaman Payasam is something that I have loved my entire life. They’re nice and they look fantastic.
Yet another traditional dessert Parippu Pradhaman-Payasam from God's Own Country, Kerala. This classic dessert is made of lentils,coconut milk and jaggery. This parippu pradhaman is a popular payasam in kerala made with moong dal,jaggery and coconut milk as main ingredients.
To get started with this recipe, we must first prepare a few components. You can have parippu pradhaman payasam using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Parippu Pradhaman Payasam:
- Make ready Cherupayar parippu (mung dal)
- Take Jaggery
- Make ready coconut milk Second thick
- Get Coconut milk
- Make ready Cardamom powder
- Prepare ginger Dry powder
- Get Cumin powder
- Get Coconut pieces
- Get Cashew nuts
- Get Raisins
- Take Butter ghee or
How to make Kerala style Kadala Parippu Payasam. A traditional dessert made with chana dal, jaggery and coconut. Parippu Pradhaman is also known as Paasi Paruppu Payasam in Tamilnadu and Moong dal Payasam in other places. It is a traditional dessert (pudding) made in Kerala using yellow lentils.
Steps to make Parippu Pradhaman Payasam:
- Heat the ghee in a heavy bottom pan. First, fry the coconut pieces until brown and drain. Then fry the cashew nuts until golden brown and drain on paper towel.
- Now fry the split mung dal for approx 2 minutes till it turn to a light golden in color. Add 5 cups of water and transfer it to a pressure cooker and cook for two whistle.
- Melt the jaggery with 2 cups of water in a heavy bottomed pan or uruli for approx 15 minutes and add mung dal to the jaggery syrup and cook for a few minutes over medium heat.
- Add second coconut milk, mix well and boil again stirring constantly over medium heat for about 15 minutes or until the mixture is thickened.
- Finally add the thick coconut milk and cook for a few minutes at low heat and switch off the flame (do not boil the coconut milk).
- Add cumin powder, ginger powder, cardamom powder and mix well.
- Finally add the fried coconut, cashew nuts and raisins.
- Delicious pradhaman is ready to serve.
Parippu pradhaman @ Cherupayar Parippu payasam is one of the most important Kerala payasam recipes served in Onam sadya. Last year I shared Ada pradhaman and palada payasam recipes. Payasam is the traditional dessert recipe from the south Indian state of kerala. Cherupayar Parippu Pradhaman / Split Mung Dal kheer is a main part of onam, vishu and other festivals. Pazham pradhaman is a coconut based banana payasam with cherupayar parippu and jaggery.
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