Very delicious kadala pradhaman is one of the dessert delicacies of Kerala. It is normally prepared for festivals as well as for special occasion like wedding. Try this once, surely you will like this

Serves 20 – 25

Ingredients:

  1. Chana dhal – 250 gms(kadala parippu/chana grams)
  2. Jaggery(gur) – 500 gms
  3. Sago(sabudana) – 25 gms
  4. Coconut – 3 medium(freshly grated)
  5. Coconut – 1 cup(slivered)
  6. Ghee – 100 gm
  7. Dried ginger powder – 1 tsp
  8. Cardamom – 7-8(powdered)
  9. Cashew nuts – 25 gms(chopped)

Method of Preparation:

  1. Wash and soak chana dhal for 4-5 hrs, pressure cook with enough water(4 whistles)
    strain cooked dhal using a colander, mash 2/3 of it well and leave 1/3 as it is
    add 1/2 cup of water to the jaggery and melt over low heat, strain and keep aside
  2. Extract coconut milk: Add 3 cups of water to the freshly grated coconut and squeeze the milk(thick milk) Add 5 cups of water to residue and grind in a mixer and extract the milk by squeeze and strain(thin milk)
  3. Heat 1/2 of the ghee in a thick bottomed pan and fry cashew nuts and slivered coconut separately until it is lightly brownish, drain and keep aside.
  4. Add  cooked dal, washed sago and melted jaggery, stir and cook until the mixture becomes thick and start separating from the sides of the pan (stirring in the remaining ghee one spoon each occasionally)
    when it thickens, simmer and add thin milk extract and cook, stir the payasam frequently till sabudana is done well (sabudana will be swollen and translucent)
  5. Add thick milk and stir well (do not let it to boil)
  6. Stir in dried ginger and cardamom powder
  7. Remove the pan from the fire and keep on stirring for some time (about 3-4 mins)
  8. When it is cooled, garnish it with fried cashew nuts and coconut slivers and serve

Its ready to serve, hope you enjoy. Your feedbacks are appreciated

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