Add Jaggery into the 3/4 Cup of Water, boil this in high flame for few minutes.
Lower the flame and boil for 5-6 minutes and strain for any impurities.
Dry Roast the Moong Dhal in a low flame until aromatic for few minutes.
Cook Moong Dhal in 11/4 Cups of water until it turns soft.
Allow it to cool and mash it up slightly.
Pour the Jaggery Syrup to the cooked Moong Dhal and allow it to boil in a very low flame.
Allow it to absorb the Syrup.
Powder the Cardamoms with few teaspoons of Sugar into a fine powder.
Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
Pour thin Coconut Milk into it and cook in low flame for few minutes.
Finally add Thick Coconut Milk and leave it in low flame for few minutes, stirring it continuously.
Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
Fry Cashew nuts and Raisins.
Add these to the Parippu Pradhaman and mix well.
Serve hot or cold.
Dry Roasting the Moong Dhal gives a wonderful flavour to the Pradhaman.
Moong Dhal can be cooked in a pressure cooker. Cook in high flame for Three Whistles and then lower the flame and ook for two whistles or for five minutes.
Mashing the cooked Moong Dhal is optional, Can leave the dhals as such too.
I mash half of the Dhal and leave the rest as such.
Melt the Jaggery and strain for any impurities.
Adjust the amount of sweetness to your preference.
Adding Coconut Pieces and Dry-ginger powder is totally optional.
Color of pradhaman depends on the color of jaggery. )Lets go to ada pradhamanAda-1/2 cupJaggery-1 cupCoconut milk-1 cup(thin)coconut milk-1 cup(thick)Ghee-1 tbspCashew nuts-fewRaisins-few(optional)Coconut bits-1 tbspDry ginger powder(chukku podi)-1/4 tspCardamom powder-1/2 tspMethod Of Preparation
Just like I did three back-to-back hot drinks at the end of last month – Moroccan Mint Tea, Aaatta Ka Doodh and Masala Chai – I thought the next back-to-back would be the most appropriate if we include some tea time snacks
Here I come back with the yet another Onam special recipe “Pazham Pradhaman” - Banana Payasam. Today I prepared the pradhaman with my Amma’s oral instruction, I wasn’t so sure about the taste when I started doing it