Parippu pradhaman Recipe

Cooking Directions

• STEP 1.Wash and pressure cook the moong dal until soft.
• STEP 2.In a separate pan, melt jaggery with water to make a syrup.
• STEP 3.Add the cooked moong dal to the jaggery syrup and simmer for a few minutes.
• STEP 4.Add thick coconut milk and cardamom powder to the mixture and cook until it thickens.
• STEP 5.In another pan, heat ghee and fry coconut pieces and cashews until golden brown.
• STEP 6.Garnish the parippu pradhaman with the fried coconut pieces and cashews.
• STEP 7.Serve hot or chilled as a dessert.

Cooking Tips

• Make sure to cook the moong dal until it is soft and mushy.
• Adjust the sweetness of the pradhaman by adding more or less jaggery according to your taste.
• For a richer flavor, you can roast the moong dal before cooking it.
• If the pradhaman becomes too thick, you can add more coconut milk to adjust the consistency.

Storage and Serving

• Parippu pradhaman can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pradhaman before serving if you prefer it warm.
• Serve the pradhaman as a dessert after a traditional South Indian meal.