Pradhaman is a type of payasam (kheer/rice pudding) and is one of the traditional south Indian desserts. This is typically prepared for festivals like Onam and Vishu. It is made from easily digestible green gram and coconut.
Prep Time: 15 Minutes
Total Time: 30 Minutes
Serves: 4 Person
- 1 cup of dehusked green gram dal
- ½ cup of thick coconut milk
- 1 cup of thin coconut milk
- ½ T chopped pieces of coconut
- ¼ t dry ginger powder
- ½ t cardamom powder
- ¼ cup of chopped unsalted nuts (cashews, walnuts, pecans, almonds etc)
- 1 t raisins (sultana)
- 3 T ghee
- 4 cups of water
- 2 cups of grated jaggery (you can use sugar, but jaggery is preferred)
- Wash moong dal thoroughly then move it to a cotton cloth and let it dry.
- Boil 1 cup of water with jaggery in a pan over medium flame. Stir occasionally until it turns into syrup.
- Turn off the stove and strain to remove any particles.
- Melt the ghee in a large pan and roast coconut pieces and nuts until golden brown.
- Add raisins and roast them as well for 30 seconds.
- Move the coconut, cashews, and raisins to a bowl and keep them aside.
- Add moong dal to the used pan and roast until it turns slightly brown.
- Add 3 cups of water, cover the pan and let the dal cook over medium heat.
- When the dal is cooked, mash and add the jaggery syrup and let it cook for 5 minutes over medium heat.
- Add medium thick coconut milk to the mixture and let it cook for 10 more minutes until it has a thick consistency. Stir occasionally.
- Add dry ginger powder, and cardamom powder and mix.
- Add thick coconut milk, stir and cook for 2 minutes on low heat.
- Remove from the stove and add roasted nuts and raisins.
- Mix and serve hot or cold.
- Add a dollop of ghee while serving (optional)
Can be served hot or cold