Ingredients needed for Kadala Parippu Pradhaman
1 cup Kadala parippu / Bengal Gram Dal
1/2 kilo sarkara / Jaggery
2 coconut fresh grated
1 tbsp Sago
6-8 green Cardamoms
15 cashewnuts split up
15 kismis
2 tbsps ghee
How o prepare Kadala Parippu Pradhaman
Pressure cook dal till it gets very soft and tender. You should be able to mash it up to a smooth paste without a grain.
Add jaggery or jaggery melted in water can be added with Sago.
As it gets thicker and start leaving the sides of the pressure pan, add one tablespoonful ghee and stir well.
Be careful that the dal does not get burnt at the bottom.
Meanwhile extract first and second coconut milk from the grated coconut.
Add the second extract to the cooked Dal and Jaggery mixture.
Check to see if the sago / chowwari is cooked or not. If it is cooked , then and only then, pour the first extract of coconut milk.
Remove from fire, mix well.
Heat the remaining ghee in a fry pan, fry the cashewnuts and the kismis to a golden colour.
Pour over the pradhaman and add the green cardamom powder.
Stir well. Cover for some time.
Serve either hot or cold.
Showing posts with label Payasams and Pradhamans. Show all posts
Showing posts with label Payasams and Pradhamans. Show all posts
Monday, November 8, 2010
Monday, November 1, 2010
Paal Payasam
Ingredients needed for Paal Payasam:
1/2 cup raw rice
4 cups milk
1 cup sugar
2-3 green cardamoms
2-3 tsps ghee
How to prepare Paal Payasam
Just run the rice in a mixie for a minute or two maximum. The grains should be bigger than the rava. Remove.
Heat the milk in the pressure cooker, when it starts boiling add the broken rice. Mix well.
Pressure cook the rice and milk mixture for just a whistle. Remove from fire.
Open the cooker when it cools down, mix the contents well. Again bring it to boil.
Add sugar and simmer. Do not let it boil over, the Payasam might curdle if you do.
Keep stirring now and then, so that Paal Payasam does not stick at the bottom.
As the milk thickens, remove from fire, add the green cardamoms and 2 tsps of ghee
Serve hot or cold
Points to Note:
You can remove the cardamom before serving.
This Paal Payasam can be served either hot or cold. You can make it earlier and store in the fridge till you need it.
You can also garnish with chopped nuts if you prefer. Do not add either Kismis or Sultanas, it will not suit this payasam.
1/2 cup raw rice
4 cups milk
1 cup sugar
2-3 green cardamoms
2-3 tsps ghee
How to prepare Paal Payasam
Just run the rice in a mixie for a minute or two maximum. The grains should be bigger than the rava. Remove.
Heat the milk in the pressure cooker, when it starts boiling add the broken rice. Mix well.
Pressure cook the rice and milk mixture for just a whistle. Remove from fire.
Open the cooker when it cools down, mix the contents well. Again bring it to boil.
Add sugar and simmer. Do not let it boil over, the Payasam might curdle if you do.
Keep stirring now and then, so that Paal Payasam does not stick at the bottom.
As the milk thickens, remove from fire, add the green cardamoms and 2 tsps of ghee
Serve hot or cold
Points to Note:
You can remove the cardamom before serving.
This Paal Payasam can be served either hot or cold. You can make it earlier and store in the fridge till you need it.
You can also garnish with chopped nuts if you prefer. Do not add either Kismis or Sultanas, it will not suit this payasam.
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