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cheruparippupradhaman

Cheruparippu Pradhaman

South Indian dessert with yellow moong dal, coconut milk and jaggery
Servings 4
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • ½ cup cheru parippu / yellow moong dal
  • 1 cup jaggery grated
  • 2 ½ tsp ghee
  • ½ cup thick coconut milk / onnam paal
  • 1 cup medium thick coconut milk / rendaam paal
  • ½ tsp cardamom powder
  • ¼ tsp dry ginger powder
  • 1 tsp ghee
  • 2 tbsp coconut bits / thenga kothu
  • 1 tbsp broken cashew nuts

For coconut milk

  • 1 medium-size coconut grated

Instructions

To make coconut milk

  • For thick coconut milk:  Add the coconut, ½ cup warm water in a blender/mixer and blend for 30-45 seconds. Squeeze well and extract the coconut milk.
  • For medium thick coconut milk: Add 1 cup warm water to the coconut and blend again. Squeeze well to extract the coconut milk.

To make pradhaman/payasam

  • Dry roast the dal in medium flame until it turns golden. The dal should not turn brown. Let the dal cool slightly.Wash the dal and drain well.
  • In a uruli or heavy bottomed vessel, add ½ tsp ghee and add the dal. Fry for a minute and then add 1 ½ - 2 cups of water.
  • Cook the dal in medium heat until it has absorbed all the water and is completely cooked, about 20-25 minutes. Mash the dal well.
  • In a saucepan/kadai, add jaggery and ¼ cup water. Melt the jaggery completely. Strain the jaggery to remove any impurities.
  • Add jaggery to the cooked dal and mix well. Once it starts to boil, add 2 tsp ghee and mix well.
  • When it starts to thicken, add medium thick coconut milk, cardamom powder, dry ginger power and mix well. Cook till the payasam thickens.
  • Remove from heat and add the thick coconut milk. Do not boil after adding thick coconut milk.
  • In a pan heat ghee and fry the coconut bits and cashews separately until golden. Add to the payasam with the ghee.

Notes

  • You can also use coconut milk powder instead of fresh coconut milk. Use 1 ½ tbsp to make thick coconut milk and 2 tbsp to make medium thick coconut milk.
  • If using thick canned coconut milk, take ½ cup coconut milk and add ½ cup water to make medium thick coconut milk.
  • Add more water if required to cook the dal.
  • Add the jaggery only after the dal is completely cooked. Mash the dal well before adding jaggery syrup.
  • The color of the payasam depends on the jaggery used. Use slightly dark color jaggery.
  • Do not boil the payasam after adding the thick coconut milk, otherwise the payasam will curdle.
  • Raisins are not usually added in this payasam.
Course: Dessert
Cuisine: Indian