Parippu Pradhaman is a popular Kerala style payasam or kheer made with split moong dal, coconut milk and jaggery.  It occupies a space in Kerala Sadhya(feast) menu.  Sadhya includes payasam or pradhaman for sure. There are so many types of Pradhaman like Ada pradhaman, Paalada pradhaman, Chakka pradhaman, Kadala parippu pradhaman. There is also another famous payasam called as Chadhachadhayam or Idichu pizhinja payasam which can be called as Coconut milk payasam in English.

Parippu pradhaman is so easy to make. The main step is the extraction of fresh coconut milk. Once the coconut milk is ready, we can make this payasam easily. This is so irresistable and delicious kheer. Parippu or Moong dal is also called as Cherupayaru in Malayalam. So we can call this payasam as Cherupayaru payasam also.

Some popular kheer are as follows

Paal Payasam

Chadhachadhayam

Arisi thengai Payasam 

Sakkarai Pongal.

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Parippu Pradhaman

Niranjana Sankaranarayanan

Parippu Pradhaman is a popular Kerala style payasam or kheer made with split moong dal, coconut milk and jaggery.  It occupies a space in Kerala Sadhya(feast) menu.  Sadhya includes payasam or pradhaman for sure. There are so many types of Pradhaman like Ada pradhaman, Paalada pradhaman, Chakka pradhaman, Kadala parippu pradhaman. There is also another famous payasam called as Chadhachadhayam or Idichu pizhinja payasam which can be called as Coconut milk payasam in English.

Parippu pradhaman is so easy to make. The main step is the extraction of fresh coconut milk. Once the coconut milk is ready, we can make this payasam easily. This is so irresistable and delicious kheer. Parippu or Moong dal is also called as Cherupayaru in Malayalam. So we can call this payasam as Cherupayaru payasam also.

Some popular kheer are as follows

Paal Payasam

Chadhachadhayam

Arisi thengai Payasam

Sakkarai Pongal 

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert, Payasam

Cuisine Indian, Kerala

Servings 4

Equipment

• Cooker
• Mixie

Ingredients

  

• 1/2 cup Split Moong Dal
• 1 tbsp Channa Dal optional
• 1 cup Jaggery
• 1 to 1.5 cups Thin Coconut milk
• 1/2 cup Thick Coconut milk
• 2 tsp Ghee
• 1 tbsp Coconut bits

Instructions

 

Extraction of Coconut milk

• If you are using a big size coconut, take half the coconut.
• Shred the coconut and in a juicer jar, add the shredded coconut, 1/2 cup of water and grind it well. The first milk is ready.
• Then in the same jar, add 1 to 1.5 cups of water and extract milk. This is the second milk. If you want a slightly thick payasam, then take only 1 cup of water. But if you want a thin payasam, add 1.5 cups of water.
• Now the coconut milk is ready. We can even extract the coconut milk a day before we make the payasam and store it in a refrigerator.

Making of Parippu Pradhaman

• In a pan add moong dal, channa dal and roast it until you a get a nice aroma. There is no need to change the colour of the dal.
• Pressure cook the dal with enough water and mash it well.
• Take the heavy bottomed vessel, add ghee and roast the coconut bits until they turn golden brown. Remove it from the pan and keep it aside.
• Into the same pan, add jaggery, 1/4 cup of water and dissolve the jaggery. If there are impurities, strain it and use. Else you can use it without straining.
• Allow the jaggery syrup to boil well, and then add the cooked, mashed dal into the jaggery syrup.
• Cook for five minutes so that the moong dal will absorb the jaggery.
• Then add the second milk and cook it in medium flame.
• Finally add the first milk and turn off the flame.
• Garnish it with the coconut bits.

Video

Notes

• If you are not going to use fresh coconut milk, you can choose the canned coconut milk.
• You can dilute the coconut milk with water for second milk and can add the milk directly for first milk.

Keyword Moong dal payasam, Paripppu payasam, Parippu Pradhaman, pradhaman

INSTRUCTIONS

Extraction of Coconut milk

• If you are using a big size coconut, take half the coconut.
• Shred the coconut and in a juicer jar, add the shredded coconut, 1/2 cup of water and grind it well. The first milk is ready.
• Then in the same jar, add 1 to 1.5 cups of water and extract milk. This is the second milk. If you want a slightly thick payasam, then take only 1 cup of water. But if you want a thin payasam, add 1.5 cups of water.
• Now the coconut milk is ready. We can even extract the coconut milk a day before we make the payasam and store it in a refrigerator.

Making of Parippu Pradhaman

• In a pan add moong dal, channa dal and roast it until you a get a nice aroma. There is no need to change the colour of the dal.
• Pressure cook the dal with enough water and mash it well.
• Take the heavy bottomed vessel, add ghee and roast the coconut bits until they turn golden brown. Remove it from the pan and keep it aside.
• Into the same pan, add jaggery, 1/4 cup of water and dissolve the jaggery. If there are impurities, strain it and use. Else you can use it without straining.
• Allow the jaggery syrup to boil well, and then add the cooked, mashed dal into the jaggery syrup.
• Cook for five minutes so that the moong dal will absorb the jaggery.
• Then add the second milk and cook it in medium flame.
• Finally add the first milk and turn off the flame.
• Garnish it with the coconut bits.

Notes

• If you are not going to use fresh coconut milk, you can choose the canned coconut milk.
• You can dilute the coconut milk with water for second milk and can add the milk directly for first milk.

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