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Main Course

Parippu Pradhaman

Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.

Ingredientsfor 10 servings

500 g Green gram Cheruparippu/Moong dal
5 cup Thick coconut milk Canned coconut milk can — also be used - 2 cans
3 tsp Ghee
2 nos Ripe banana preferably kadhali or any cheru pazham
250 g Jaggery( can — also use brown sugar ) (Sharkkara)
1/2 tsp Cardamom powder (Elakka)
Cashewnuts — for garnishing
Raisins(Onakka munthiri — for garnishing

Preparation

Step 1
Put cheruparipu in a non stick vessel and heat, till it becomes light red.
Step 2
Don`t add water or oil.
Step 3
When the cheruparippu is light red, add enough water and cook it well.
Step 4
Mash it with a spoon.
Step 5
Melt the jaggery by heating with little water.
Step 6
Add the melted jaggery and ghee to cheruparippu and make it into a paste.
Step 7
Add coconut milk and allow it to boil.
Step 8
Mash well the ripe bananas along with a little coconut milk and cardamom powder.
Step 9
Add the above paste into the boiling paayasam and allow it to let it bubble for 2 - 3 minutes.
Step 10
Add roasted cashews and raisins.
Step 11
Serve while still hot or chilled.

Tip

Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.

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Main Course

Parippu Pradhaman

Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.

Ingredientsfor 10 servings

500 g Green gram Cheruparippu/Moong dal
5 cup Thick coconut milk Canned coconut milk can — also be used - 2 cans
3 tsp Ghee
2 nos Ripe banana preferably kadhali or any cheru pazham
250 g Jaggery( can — also use brown sugar ) (Sharkkara)
1/2 tsp Cardamom powder (Elakka)
Cashewnuts — for garnishing
Raisins(Onakka munthiri — for garnishing

Preparation

Step 1
Put cheruparipu in a non stick vessel and heat, till it becomes light red.
Step 2
Don`t add water or oil.
Step 3
When the cheruparippu is light red, add enough water and cook it well.
Step 4
Mash it with a spoon.
Step 5
Melt the jaggery by heating with little water.
Step 6
Add the melted jaggery and ghee to cheruparippu and make it into a paste.
Step 7
Add coconut milk and allow it to boil.
Step 8
Mash well the ripe bananas along with a little coconut milk and cardamom powder.
Step 9
Add the above paste into the boiling paayasam and allow it to let it bubble for 2 - 3 minutes.
Step 10
Add roasted cashews and raisins.
Step 11
Serve while still hot or chilled.