Again a beautiful day to serve in this lockdown period. Our neighbor expressed the wish to taste parippu pradhaman which is the most delicious dessert in sadya. Agreed and the ingredients fastly reached in my hands. Get ready to cook and done ✅ before lunch. A little bit improvisation made in the texture of moong dal. So it became more creamy with a melting effect on tongue. We both love to smile at others, be kind to others and with a wish to serve them. We are happy 💯 ❤️
Preparation
Moong dal (cherupayar parippu) 4cups,jaggery 1 kg, coconut milk 1st, 1/2 litre, 2nd 1 litre and 3rd 1litre, cardamom powder 1tbsp., dry ginger powder 1tbsp., coconut pieces 1/4 cup, cashew nuts 20, raisins 2 tbsp., ghee 100gm., salt 1/2 tsp.
Heat half of the ghee in a heavy bottom uruli. Fry coconut pieces until golden brown and drain. Then fry cashew nuts, drain and finally raisins. Put the moong dal in the uruli, fry it for 2-4 minutes till it turn light brown. Add 10 cups of water and transfer it into a pressure cooker and cook for 2 whistles. Allow it to cool down. By the time melt jaggery in 3 cups of water in a saucepan, strain it into the uruli and add cooked dal to the jaggery syrup, add half of the balance ghee and cook for a few minutes over medium heat. Add 3rd milk, mix well and allow to boil on medium heat while stirring constantly till it is thickened. Add second milk and continue stirring till it gets thicken. Add the balance ghee and salt now. Mix the ginger and cardamom powders in a little of the milk and add to the cooking mixture and combine well. Finally add the first coconut milk and allow to bubble in low flame. Now garnish with the fried coconut pieces, cashew nuts and raisins. Delicious parippu pradhaman ready ready ❤️❤️
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