Paruppu Pradhaman (Lentils Kheer)

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...

Click here to get recipes of other Sweets

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

Cashews 5

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now remove the lid from the pan and once again make it to boil with the jagerry water till the raw smell goes. When the jagerry and dhal mixture becomes thicker add the coconut mixture and stir well.Add Cardamom powder.

 

Add the milk and mix well. After adding the milk with jagerry it should not be boiled for a long time.

Fry the Chopped coconut pieces in ghee and add to the Pradhaman.

 

Also see our Jackfruit delight  

SHARE THIS RECIPE   

• 
• 
• 
• 
• 
• 
• 
• 
• 

Bhojana Recipes 1/19/2015