This is a Classic Dessert made of Kadalaiparuppu and Cherupayaru (Chana dhal and Moong dhal) with the essence of jagerry and Coconut. Scrumptious payasam made during any festivals makes the ocassion more special. I have made a very little change to the original version to make it richer and easier. The aroma of the roasted moong dhal with the crunchiness of fried coconut pieces and the sweetness of jagerry everything will make you to ask for one more cup of Paruppu Pradhaman...
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Ingredients needed for making Paruppu Pradhaman:
Chana dhal 4 table spoons
Moong dhal 6 table spoons
Jagerry powdered 12 table spoons
Grated coconut 4 table spoons
Finely chopped coconut 2 table spoons
Cardamom powder 1/4 tea spoon
Thick milk 2 cups
Method of making Paruppu Pradhaman:
|Roasted Moong dhal and Chana dhal ready to be cooked|
Take a pressure pan. Fry the moong dhal till the colour changes and add Chana dhal and 4 cups of water. (Chana dhal should not be roasted). Close the lid and cook it up to 3 whistles.
Mean while mix the jagerry in 2 cups of warm water and filter it to remove the residues.
|Coconut and Cashew in the blender jar|
Grind the grated coconut and cashews to fine paste with a cup of water.
|Jagerry boiling with the cooked dhals|