It has been a really long time since I last posted a recipe on the blog. Life has become very busy and blog just took a back seat without me even realizing it. But I hope to be more regular this year. So here is to sweet beginnings.
A delicious pradhaman - Kadala Paruppu Pradhaman. Jaggery and coconut milk like I always say are a match made it heaven, that with the bite of kadala paruppu/channa dal is just amazing. I took out the camera after a really long time and I have not done any justice to the pradhaman. You'll have to just take my word for it and try it out. And I am sure you will not regret it. Now off to the recipe.
Serves 3 to 4
What you’ll need
- Kadala Paruppu/Channa Dal – 1/3rd cup
- Javvarisi/ Sago – 1/8th cup
- Powdered Jaggery – ¾ cup
- Thin Coconut Milk – 1 cup
- Thick Coconut Milk – ½ cup
- Dry Ginger Powder – ¼ tsp
- Cardamom Powder – ½ tsp
- Ghee – 1 tbsp
- Cashew nuts – few
- Dry roast the sago and channa dal till the raw smell disappears.
- Soak these in water for 10 minutes.
- Pressure cook the channa dal and sago with just enough water for 3 to 4 whistles. Let the water level be just above the dal.
- Once, the pressure is released, open the cooker and mash the dal lightly.
- Heat a heavy bottomed vessel, add the powdered jaggery, with ¼ cup of water. Once the jaggery dissolves, strain for impurities and pour it back in the vessel.
- Add the mashed dal and sago to this jaggery syrup. Let it boil for a couple of minutes. Then add the thin coconut milk and boil for 5 to 6 minutes. Keep stirring once in a while.
- Once the payasam thicken slightly, remove from heat.
- Now add the thick coconut milk and mix well.
- Heat a small frying pan with ghee, add the cashewnuts and fry until golden. Add this to the pradhman.
- Also add the ginger powder and cardamom powder. Mix well.
- Channa dal should be cooked till soft, the dal should easily crumble when pressed between fingers, but not mushy.
- The pradhaman will thicken once it cools.
- You can add boiled and cooled regular milk if the pradhaman is very thick.
- Do not add more than the mentioned quantity of sago, it will thicken the pradhaman very much.
- Traditionally, roasted coconut slivers are added to the pradhman, since I did not have coconut handy, I used cashewnuts.