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PrintKADALA PRADHAMAN
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Combine Bengal gram dal and rice. Add 4 cups of water and pressure-cook for about 20 minutes. Whisk the dal and rice and set aside.
- In a pan combine the jaggery and water. Simmer till the jaggery melts. Strain through a fine muslin cloth to remove the dirt.
- Transfer the jaggery to a heavy-bottomed pan. Add the rice and dal mixture. Pour in 2 cups of milk. Continue to simmer.
- Add the rest of the milk and continue to simmer for at least 20 - 22 minutes.
- Add the grated coconut, coconut milk and the cardamom powder. When the payasam turns to a pouring consistency. Remove from the heat.
- Heat the ghee in a kadhai or pan and fry the cashew nuts and raisins separately till the cashew nuts are golden in colour. Add to the payasam.
- Serve warm or at room temperature.
INGREDIENTS
- 250 ml fresh coconut milk
- 300 grams powdered jiggery
- 75 grams grated coconut
- 750 ml milk
- 150 grams Bengal gram dal
- 30 grams good quality uncooked rice
- 1½ teaspoon powdered green cardamom
- 1 tablespoon ghee
- 2 tablespoon cashew nuts
- 1 tablespoon seedless raisins
4 comments for “Kadala Pradhaman”
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