Kadala Parippu Pradhaman / Chana Dal Payasam

          

Parippu Pradhaman

Ingredients:-
Chana dal – 13/4 cup
Sago pearls / Chowari – 3 rounded tbsp.
Jaggery – 600 grams ( Use the brown colored one. I used 450 g Royal & 150 g TDM brand)
Moonam paal – 1/4 cup (/use 1 rounded tbsp coconut milk powder)
Randaam paal – 3 tea mugs / 750 ml. (/ use 6 heaped rounded tbsp coconut milk powder)
Thick coconut milk – 1/2 cup / 100 ml.(/ use 1heaped rounded tbsp coconut milk powder)
Cardamom powder – 1/2 tsp
Cumin powder – 1/4 tsp
Dry ginger powder – 1/4 tsp
Cashews – 2 tbsp.
Raisins – 1 tbsp.
Sesame seeds – 1 tbsp.
Coconut cuts – 2 tbsp.
Ghee as needed

Method:-
Soak the tapioca pearls in hot water for 1 hr. Put it in boling water and cook for 5 minutes till soft. Drain the water completely and reserve this cooked sago.

Heat 2 tsp. ghee and roast the chana dal till very hot for 2 minutes. Wash it several times under running water. Cook the chana dal in a pressure cooker adding 1 rounded tbsp ghee  and 3.5 cups water. Simmer for 20 minutes after 1st whistle. Open the cooker when the pressure subsides and let the cooked dal cool slightly. Mash this dal to a paste ( I used my mixer/grinder). Mix the moonam paal with this paste and make it slightly loose.

Melt the jaggery adding 3/4 cup water. Strain it to remove any dirt. Add the cooked chana paste and 1 rounded tbsp ghee. Bring it to a boil. ( I used a non- stick pan). Lower heat to medium – low & cover cook for 25 minutes, stirring occassionally. When the mixture starts to get dry keep stirring for 10 more minutes, till the whole thing gets dry.






Now add the randaam paal and mix well. Let boil. Lower heat to medium- low and cook it till it becomes thick for 20 – 25 minutes.

Finally add the cooked tapioca pearls, the thick coconut milk, cardamom powder, cumin powder and dry ginger powder. Mix well, bring it to a very slow boil & remove immediately from heat.

Toast the cashews, raisins, coconut cuts & sesame seeds seperately and pour into the payasam. Keep the payasam covered for 3 – 4 hours till it reaches the PATHRAPAAKAM.

Aval Pazhapradhaman

          

Aval Pazham Pradhaman

Ingredients:-
Kerala Banana – 5 numbers, very ripe ( around 1 kg.)
Red rice flakes – 1 cup
Ghee – 3 tbsp
Sago pearls / Chowari – 1/4 cup
Jaggery – 400 grams ( Use more if your bananas are less sweet)
Moonam paal – 1/4 cup (/use 1 rounded tbsp coconut milk powder)
Randaam paal – 3 tea mugs / 750 ml. (/ use 6 heaped rounded tbsp coconut milk powder)
Thick coconut milk – 1  cup / 200 ml.(/ use 3 heaped rounded tbsp coconut milk powder)
Cardamom powder – 1/2 tsp
Cumin powder – 1/4 tsp
Dry ginger powder – 1/4 tsp
Cashews – 2 tbsp.
Raisins – 1 tbsp.
Coconut cuts – 2 tbsp.

Method:-
Heat 1 tbsp ghee & roast the rice flakes till crispy for 5 minutes on medium high heat. Transfer to a plate & keep aside.

Soak the tapioca pearls in hot water for 1 hr. Put it in boling water and cook for 5 minutes till soft. Drain the water completely and reserve this cooked sago.

Cook the sliced bananas in a pressure cooker adding 1 tbsp ghee  and 1.5 cups water. Simmer for 30 minutes after the 1st whistle. Open the cooker when the pressure subsides ( the banana will change it’s color to red) and let the cooked banana cool slightly. Grind this banana to a paste ( I used my mixer/grinder). Mix the moonam paal with this paste and make it slightly loose.

The cooked bananas

Melt the jaggery adding water. Strain it to remove any dirt. Add the cooked banana paste and 1 rounded tbsp ghee. Bring it to a boil. ( I used a non- stick pan). Lower heat to medium – low & cover cook for 30 minutes, stirring occassionally. When the mixture starts to get dry keep stirring for 15 more minutes, till the whole thing gets dry.




Now add the randaam paal, the rice flakes and mix well. Let boil. Lower heat to medium- low and cook it till it becomes thick for 10-15 minutes.

Finally add the cooked tapioca pearls, the thick coconut milk, cardamom powder, cumin powder and dry ginger powder. Mix well, bring it to a very slow boil & remove immediately from heat.
Toast the cashews, raisins & coconut cuts seperately and pour into the payasam. Keep the payasam covered for 3 – 4 hours till it reaches the PATHRAPAAKAM.

Note:-
Never use milk for making this pradhaman. As the bananas are sour it will curdle, so use only coconut milk for making this.
To make thick coconut milk add 200 ml of lukewarm water to 3 cups of grated coconut & run it in your mixer for sometime. Squeeze & strain the extract. Repeat to make the randaampaal & moonampaal.

Ginger Payasam /Injipayasam

      

Here’s a strange paal payasam with a flavour of ginger. Ginger lovers will like it & this payasam is a must try for them.
Grind 1 cup of chopped ginger adding 1/4 cup of lukewarm water in ur grinder & strain the extract.
Soak 1/4 cup of broken matta rice in water for 3 hours & grind it to a coarse rava like powder. You should have 1/2 cup of powdered rice. Heat 1 tbsp of ghee in an uruli & fry the rice till you get a nice aroma. Add 4 cups of boiling water & cook the rice till it turns very soft & all the water evaporates.

Add the ginger extract to the cooked rice & keep stirring on low heat till the mixture turns dry.

Add slightly less than 1 cup of sugar & cook for 10 minutes/ till the mixture turns dry & is brown in color like jaggery. This step is very important.


Mix 3/4 cup of full cream milk powder with 21/4 cups of water to prepare thick milk. Add this milk to the payasam slowly whilst stirring continuosly. Bring the payasam to a boil & add 1/2 tsp of cardamom powder.
Remove the payasam from heat & garnish it with cashews & raisins toasted in ghee.
Source :- Mrs.Lakshmi Nair, recipe slightly modified