Parippu payasam or pradhaman is one of the unavoidable desserts of the South Indians. It is prepared in different occassions like weddings and different festivals like Onam, Christmas and Diwali by the people. So it is clear that irrespective of the religious differences people love this payasam. Of course this is also one of my favourite desserts.

Ingredients

  1. Mung dal – 150 gms(husked green beans)
  2. Jaggery – 250 gm
  3. Sago(sabudana) – 1 tbsp
  4. Coconut – 1 1/2 rind(freshly grated)
  5. Coconut – 1 cup(slivered)
  6. Ghee – 100 gm
  7. Dried ginger powder – 1 tsp
  8. Cardamom powder – 1/2 tsp
  9. Cumin powder – 1/4 tsp(optional)

Method of Preparation

  • Roast mung dal in a heavy skillet till it is fragrant and soak for 4-5 hrs
  • add 1/2 cup water to the jaggery and melt over low heat, strain and keep aside
  • Extract coconut milk:
  • Add 1 cup of water to the freshly grated coconut and squeeze the milk(this is the first milk)
  • Add 2 cup of water to residue and grind in a mixer and extract the milk by squeeze and strain(this is the second milk)
  • Add 4 cups of water to remaining and grind again and extract the milk by squeeze and strain(this is the third milk)
  • Cook the dal in the third milk on a medium heat until it is soft and milk has been absorbed
  • Heat 2 tbsp ghee in a thick bottomed pan and fry slivered coconut until it is lightly brownish, drain and keep aside
  • Add 1 more tbsp of ghee to the left over, add cooked dal, washed sago and melted jaggery and cookStirring in the remaining ghee one spoon each occasionally
  • When it thickens, simmer and add the second milk extract and cook, stir the payasam frequently
  • When it is done well sago turns to look like pearls, add the dried ginger and cardamom powder(cumin powder also) and mix well
  • Add the first milk extract and stir well (do not bring it to a boil)
  • Remove the pan from the fire and keep on stirring for some time (about 5-10 mins)
  • When it is cooled, add the fried coconut slivers and serve

Note: If you want this payasam to be more liquid, add more coconut milk and not water

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