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Parippu Payasam/ Parippu Pradhaman (Mung bean lentils cooked with jaggery and Coconut Milk)

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Payasam or Pradhaman is one of the must have desserts of any Kerala Sadya, a vegetarian feast. There are varieties of pradhamans like Ada Pradhaman, Parippu Pradhaman, PaaladaPradhaman etc. The recipe I am sharing here is that ofParippu Pradhaman,made with Mung bean lentils cooked with Coconut milk and jaggery and garnished with cashews, raisins coconut bits that are fried in ghee.

The recipe given below yields about 4 cups of payasam. You can serve the payasam either warm or chilled. I personally prefer the chilled version as I find it more tasty.Here’s the recipe.

 

 

Parippu Payasam/ Parippu Pradhaman (Mung bean lentils cooked with jaggery and Coconut Milk)

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Parippu Payasam/ Parippu Pradhaman (Mung bean lentils cooked with jaggery and Coconut Milk)
Servings
Ingredients
For the Garnish
Servings
Ingredients
For the Garnish
Instructions
  1. Heat 1 tablespoon ghee and fry the garnish items till golden brown and keep aside.
  2. Heat 3 tablespoons ghee in a pan and fry the mung lentils till they turn almost red in colour.
  3. Add enough water. Cover and cook till the lentils are cooked.
  4. In another utensil, put the jaggery, preferably grated, along with 1/4 water and let boil till the jaggery is melted and you get a slightly thick consistency. (When you lift up sthe spoon the drop wont drip very easily.).
  5. Switch off the heat.
  6. Strain the jaggery syrup into the cooked dal through a strainer.
  7. Reheat the pan containing dal and cook while stirring, till the mixture turns thick.
  8. Now add the 3rd extract(the most diluted form of coconut milk) and continue cooking till the mixture turns thick. This may take some time.
  9. Once the mixture is thick, add the 2nd extract and let boil.
  10. Add the 1st extract and mix well.
  11. As soon you spot the first bubble, add the salt, cumin powder, ginger powder and cardamom powder and mix well and switch off the heat.
  12. Add the garnish and serve either warm or chilled.
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  1. anonymous says:

    Hi mareena,
    This is my favorite payasam , but I dont use black sesame seed. This time i tried it out for my wedding anniversary & it tasted really good .Great work. on trying new dishes.
    Minu.

  2. Mareena Jerrish says:

    Thank you 🙂

  3. anonymous says:

    i have tried it…….. fantastic………

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