Onam,Kerela’s own festival is incomplete without payasams. There are a variety of payasams keralites used to prepare during this festival. Ada pradaman, parippu pradaman, pal payasam, semiya payasam, mixed fruit payasam, jackfruit payasam, mambhazha pradaman and list is never ending. So ,Here i would like to share one of the famous payasam during this great festival ie, Parippu payasam. This is one of the most favorite payasam of most Kerallites. You just cant stop with one glass. This payasam is prepared using  parippu, coconut milk, jaggery syrup, powdered cardamon ,cumin powder and of course we use cashews and raisins to garnish.  Both cherupayar parippu   and kadala parippu( bengal parippu/chana dal) is used for making  payasam.Here I used cherupayar parippu for preparing this payasam.

Here goes the recipes for preparing the the tasty and delicious Parippu pradaman.

Ingredients

Parippu- 1 cup

Jagree syrup – 2 cup

Thick coconut milk- 1 /2 cup

Medium thick coconut milk- 2 cup

Cardamon powder- 1 tsp

Cumin powder- a pinch

Cashews- 1/4 cup

Raisins- 1/4 cup

Coconut bits-1/4 cup

Ghee- 3-4 tsp

Method

• Fry the  parippu without using oil for 2-3 mins and cook the parippu in pressure cooker by adding 2 cups water.After the first whistle comes on full flame, reduce the flame to low-medium and cook for 1 whistle. Keep it closed for 15-20 mins or till pressure drops.
• Heat ghee in a heavy bottom pan and roast coconut bits, cashews and raisins one by one and keep it aside. In the same pan saute the cooked parippu for 3- 4 mins . Add jagree syrup into this and mix well. Add the powders and mix well. When this mix thickens add medium thick coconut milk and mix well. Lower the flame and cook for around 5 mins untill the mix thickens. When the mix becomes half the quantity add the thick coconut milk and mix. turn of the flame. Garnish with the already roasted coconut bits, cashews and raisins. and serve hot.

Parippu payasam/parippu pradaman- A traditional Kerala dessert

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Neena

Recipe type: South Indian

Cuisine: Desserts

Serves: 4-5

Ingredients

• Parippu- 1 cup
• Jagree syrup - 2 cup
• Thick coconut milk- 1 /2 cup
• Medium thick coconut milk- 2 cup
• Cardamon powder- 1 tsp
• Cumin powder- a pinch
• Cashews- ¼ cup
• Raisins- ¼ cup
• Coconut bits-1/4 cup
• Ghee- 3-4 tsp

Instructions

1. Fry the  parippu without using oil for 2-3 mins and cook the parippu in pressure cooker by adding 2 cups water.After the first whistle comes on full flame, reduce the flame to low-medium and cook for 1 whistle. Keep it closed for 15-20 mins or till pressure drops.
2. Heat ghee in a heavy bottom pan and roast coconut bits, cashews and raisins one by one and keep it aside. In the same pan saute the cooked parippu for 3- 4 mins . Add jagree syrup into this and mix well. Add the powders and mix well. When this mix thickens add medium thick coconut milk and mix well. Lower the flame and cook for around 5 mins untill the mix thickens. When the mix becomes half the quantity add the thick coconut milk and mix. turn of the flame. Garnish with the already roasted coconut bits, cashews and raisins. and serve hot.

Notes

The payasam can be stored in fridge for 2-3 days.
Adjust the sweetness of payasam according to your taste by adding more jagree syrup.

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