Kadala Parippu Pradhaman / Channa Dal Pradhaman

I have already posted some payasam recipes but all are milk based and this one is made with jaggery syrup and coconut milk. My amma used to make moong dal /pasi paruppu payasam usually during festivals and i remember i was not a big fan of jaggery payasam those days. But now, missing my amma's preparations i started to love every recipes.

 This is very delicious payasam and i liked the small bites of channa dal/kadala parippu in the pradhaman. Only for the preparation of coconut milk it takes some effort, but worth trying for the taste.

Kadala Parippu Pradhaman/ Channa Dal Pradhaman - Ingredients:
Preparation time: 20 mins | Cooking time: 20 mins | Recipe cuisine: Indian | Category: Dessert

Kadala Parippu/ Channa dal - 1/2 cup
Powdered Jaggery    - 1/2 cup
Second milk (thin)  - 1 cup
First milk (thick)  - 1/2 cup
Ghee  - 2 tbsp
Cardamon powder - 1/4 tsp
Jeera powder - 1/2 tsp
Cashews and Raisins - 1 tbsp
Coconut pieces - 1 tbsp

Method:
1. Dry roast the channa dal for few mins and soak it in water for 1/2 an hour.

 

2. Pressure cook the dal with enough water to immerse for 3-4 whistles and drain the excess water. Don't make it mushy.

 

3.Meanwhile prepare the first and second coconut milk using warm water. I used my juice extractor.

 

4. Soak the jaggery in warm water. Strain it and heat it until thick. Add channa dal to it and cook until well incorporated, say for 5-6 mins.

 

5. Add the second coconut milk at this stage and simmer it for another 5 -6 mins until the water content is reduced and becomes slightly thick.

 

6. Now add the thick milk , cardamon and  jeera powder  and gently give a stir. Heat a little and switch off.

 

7. Finally fry the coconut pieces, cashews and raisins in ghee and add to the pradhaman.

 

Serve and enjoy...

Note:

• After the first coconut milk is added don't boil for more time, just heat and switch off.
• Adding roasted jeera powder enhances the taste of pradhamn. 
• Adjust the jaggery level as per your sweetness.
• Adding warm water to the coconut helps to extract the milk easily. 
• The whole process should be done in medium /low flame.