How to Prepare At Home Kadala parippu pradhaman/Chanadal payasam

How to Prepare At Home Kadala parippu pradhaman/Chanadal payasam Delicious, fresh and tasty.

Kadala parippu pradhaman/Chanadal payasam. I've posted recipes of Carrot Payasam, Pineapple Payasam etc; but come Onam and Vishu, it has to be a traditional payasam. I've already posted Parippu Payasam recipe, using Cherupayar parippu (mong dal), but I've been getting requests for Kadala Parippu payasam. Wish i could get a tall glass full of this payasam.

I don't claim this as authentic kerala pradaman but we all loved it a lot.

The credit for this recipe of Kadala Pradhaman (Chana Dal Payasam) goes to Dhanya Sachin.

Our neighbor had a Dal mill and we used to buy sacks of Dal from them for a year.

You can have Kadala parippu pradhaman/Chanadal payasam using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Kadala parippu pradhaman/Chanadal payasam

1. Prepare of Chana dal.

2. It’s of Jaggery.

3. It’s of Sago (javvarasi).

4. You need of Water for cooking dal.

5. You need of Thick coconut milk.

6. You need of Thin coconut milk (2nd & 3rd extract).

7. Prepare of Cashews.

8. You need of Cardamom powder.

9. It’s of Coconut slices.

10. Prepare of Ghee.

I and my mother used to prepare payasam once a week.

That was great!… love those days.

I am planning to visit home this December and it is going to be a payasam time 🙂 This chana dal payasam also known as Kadalai paruppu payasam is a delicious payasam variety made with coconut milk, chana dal, jaggery and cardamom powder.

Unlike milk based payasams, Kadala Parippu Payasam is a thick and dense jaggery based dessert usually prepared during Sadhyas and Onam season.

Kadala parippu pradhaman/Chanadal payasam instructions

1. In a pressure cooker, pour some ghee and roast chanadal till it becomes golden brown..

2. Then cook chanadal for one whistle and keep it in low flame for 5mins..

3. Once the pressure settle down, mash and keep it aside..

4. In a pan, cook sago till they become transparent..

5. In a pan/ uruli, melt the jaggery by adding water..

6. Add cooked chanadal and sago (javvarasi). Keep stirring in low/medium flame till it slightly thickened..

7. Add 3rd extract coconut milk (munampaal) and cook till it thicken up.

8. Add 2nd extract coconut milk (randampaal) and cook for few mins. Then switch off the flame.

9. Add cardamom powder and thick coconut milk..

10. Fry cashews and coconut slices using ghee and pour this to the payasam..

All Sadhyas and festival occasions are incomplete without mouth watering Kadala Parippu Payasam.

The sweet dessert is unique and special with mashed Bengal gram cooked in jaggery mixture and coconut milk.

Bengal gram is nutritious and healthy, very.

As I was thinking of sweets that I could post, I remembered Senaga Pappu Payasam.

Called Kadala Parippu Pradhaman in Kerala, this is essentially a Chana Dal Kheer made with coconut milk and jaggery.