Paruppu Pradhaman Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Dessert | Recipe Cuisine: South Indian

Chana dal - 1/2 cup
Powdered Jaggery - 1/2 cup
Thick Coconut Milk - 1/2 cup
Milk - 2 tbsp
Cashews - 7 broken
Edible camphor / Dry ginger powder - a small pinch
Ghee - 2 tsp

Method:

1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked) It should be of idli batter consistency.Strain and keep aside.
2. Dry roast chana dal until it turns golden brown.In a pressure cooker add chana dal with water till immersing level and pressure cook for 3-4 whistles, dont make it too mushy,Set aside.Heat ghee in a pan add cahews and fry till golden brown, set aside.
3. Heat jaggery syrup for 2mins until it starts thickening(no need to check for any consistency)....add chana dal at this stage.Mash it up with a laddle.Once jaggery syrup is well combined with the dal, add coconut milk.
4. Once it starts to boil,  add dry ginger powder / edible camphor, milk and give a quick stir. Switch off and add ghee fried cashews.

My Notes:

• Dont boil for more time after coconut milk is added else it will start to curdle.
• Adjust jaggery as per your sweet level, we liked ours a bit sweeter.
• After you add dhal to jaggery syrup do the whole process in low flame and keep stirring.
• As with any payasam it thickens with time so switch off a bit runny.
• Adding dry ginger powder gives a great flavour. I have tried with edible camphor and it tasted great too.