Parippu pradhaman

Parippu Pradhaman

Recipe by Maya Akhil

6 Serves
30 mins
Mildly Spicy

This dessert is prepared with moong dal (split yellow ones), coconut milk and jaggery. It is very simple to prepare and tastes heavenly. Using coconut milk gives the payasam a special taste and also makes it rich .


Heat ghee in a pressure cooker. Throw in some cashews and fry them until golden brown. Drain on to a paper towel. Then add the coconut bits and fry until brown. Drain on to a paper towel. Now add the split mung dal and fry for 2-3 minutes until they turn a little golden brown. Now add 2.5 cups of water and pressure cook for one whistle.
Meanwhile melt the jaggery in 1 cup water in an uruli or any heavy-bottomed pan, at medium heat. Stir until it reaches a light syrupy consistency. It would not take more than 10 – 15 mts. Open the pressure cooker when the pressure releases. Mash the mung dal really well with the back of a spoon and add it to the jaggery syrup in the uruli. Cook for a few minutes at medium heat. Add 1.5 – 2 cups of coconut milk. Mix well and cook at medium-low heat, stirring continuously, until it thickens. Do not boil the coconut milk, boiling will result in separated coconut milk.
Add the thick coconut milk. Cook for a minute at low heat. Switch off. Now add cumin powder, dry ginger powder and cardamom powder. Mix well. Finally add the fried cashews, coconut bits and 1/2 tsp ghee (optional). This payasam tends to thicken over time. Serve warm or cold.
You can add brown sugar instead of jaggery, If the payasam is very thick, add hot milk to dilute.
To make kadala pradhaman, replace mung dal with chana dal or kadala parippu.


3/4 cup
1 – 1.5 cup or to taste
1.5 – 2 cups
1/2 cup
1/2 tbsp powder
1/4 tbsp
1/2 tbsp powder
10 – 15 pieces
2 – 3 tbsp
1 tbsp

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