Wednesday, June 23, 2010

Parippu Pradhaman (Indian Kheer made with lentils)

One of the most prominent desserts in India is the 'kheer'. Pretty much everybody makes it with some ingredient or the other. It is a milk based dessert and is more like a pudding and there are so many different varieties of it made all over India.

Just in Kerala, which is a southern state where I am from, I can think of at least 6 different kinds of kheer on the top of my head. We call it 'Payasam' or 'Pradhaman' depending on the ingredients used. The difference between the two is that while Payasam uses milk and sugar, Pradhaman is made with coconut milk and jaggery. Pradhaman is also mostly made with ripe fruits like banana, jackfruit and even lentil.

Of course like anything else in life you will find exceptions here. So you are quite likely to stumble over a Pradhaman that's made with milk and sugar.

Whats featured here is a 'Pradhaman' that's made with lentils cooked in coconut milk and jaggery.


1/2 cup split moong dal (lentil)1 cup jaggery melted
1 cup coconut milk
1/2 tsp cardamom powder
pinch of salt

For the garnish:

2 tsp ghee
slivered almonds and cashew nut


Boil the dal with some water until it is cooked enough that you can mash it slightly. Add the jaggery that was melted with water to dal and cook further, for about 2-3 minutes.
Mix the coconut milk and let it simmer for a couple of minutes. Add salt, and bring it to a slight boil. Turn of the heat and add the cardamom powder.
Add the almonds and cashew nut roasted in ghee or just dry roast and garnish.

bon appetit !!!

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