Paripu pradhaman is a sweet dish of Kerala which is yummy but a little hard work is required while preparing this. The time is basically consumed by the squeezing of the coconut milk, the rest is quick but it is worth the hard work. My mom always used to make this for me as this payasam/payesh is my favourite. I made this for my husband’s friend one day when she came visiting and she really liked it. Try this and you won’t regret it.
Ingredients for Paripu Pradaman/ Moong dal payesh Recipe
- Moong dal – 250 gms
- Gur/Jaggery – 200 gms(cut in small pieces)
- Coconut – 1 full (scraped)
- Coconut slices/thenga kothu– ½ coconut
- Kismis/raisins -20 gms
- Kaju/cashews – 20gms (broken)
- Sabudana/pearl sago (medium) – 50 gms
- Ghee – 2 tbsp + 4 tbsp for frying kismis nad kaju
- Water– 16 glasses (medium glass)
Procedure for preparing Paripu Pradaman
Firstly, Take the scraped coconut and with 1 cup water mix it in a mixer for 1 minute and then squeeze it and take out the thick coconut milk. This thick coconut milk should be about 2 cups and keep it aside in a bowl.(we call it first milk)
Now take the scraped coconut again and add about4 glasses of water and again squeeze the coconut milk to make a thinner coconut milk of about 4 glasses and keep it aside in a different bowl (we call it second milk). Again take the scraped coconut and add about 10 glasses of water and again squeeze the coconut milk to make a very thin coconut milk(third milk) of about 10 glasses and pour it in a deep big vessel in which we can cook this pradhaman/payesh.
Now wash the moong dal and put it in this very thin(first) coconut milk and bring it to boil, Then on low heat let the moong dal cook till it can be smashed properly.
Now with the back of a big spoon smash the dal. To this add the 4 glasses of coconut milk (second milk) and add the sabudana and jaggery and mix well. Once you add the saboo dana you need to stir continuously as it might get burned fast.
Once the sabu dana is cooked and the pradhaman is of a medium consistency add the first coconut milk of 2 glasses and turn off the heat.
Heat ghee in a pan and fry kismis and kaju and keep aside . Then in the same ghee fry the coconut pieces till brown and then add the kaju, kismis, coconut pieces and remaining ghee to the pradhaman.