Thursday, September 07, 2006

Recipe: Pradhaman

Well, we have been looking at recipes of side dishes of Onam. Let us take a detour now and see how we can prepare the dessert items. For Onam, the desserts prepared are different types of Payasams and Pradhamans. Pradhamans are prepared using coconut milk and jaggery (except in Palada Pradhaman) where as payasams are prepared using milk and sugar . There are some exceptions though.

There are different types of Pradhamans unique to Kerala. Some of the very famous ones being adapradhaman, chakkapradhaman, parippu pradhaman, idichu pizhinja payasam, aval pradhaman, wheat Pradhaman, etc.

Parippu Pradhamans are of different types. Pradhamans using only parippu(dal) or a combination of parippu and rice. Both Bengal gram dal and moong dal are used in preparing pradhaman.

Let us see how moong dal and rice pradhaman is prepared.

Parippu Pradhaman:

Moong dal : ¼ cup
Raw rice : ¼ cup
Jaggery 1 ½ cups
Coconut milk from 1 coconut
Readymade coconut milk 1 tin
Ghee 2 tsp.


Grate the coconut and extract the milk thus:

1. Add 2 tbsp. of warm water and blend in the blender. Remove. Squeeze the milk out and strain the milk. Keep this 1st milk aside.
2. Put the coconut residue back into the blender add ½ cups of tepid water and blend in the blender. Remove. Squeeze the milk out and strain the milk. Keep this 2nd milk aside.
3. Put the residue back into the blender add 2 cups of tepid water and blend in the blender. Remove squeeze the milk out and strain the milk. Keep this 3rd milk aside.

When using readymade coconut milk, you are saved of this tedious procedure. Any day, fresh coconut milk squeezed tastes much better than canned coconut milk.

Dry roast the moong dal to light pink colour. Wash the rice and moong dal and cook in a pressure cooker in the 3rd milk, for three whistles. If using tinned coconut milk, cook with 2 tbsp. of coconut milk and 2 cups of water.

Melt the jaggery with a little water and strain to remove any impurities. Boil the jaggery syrup in a wide bottomed non-stick pan and add the cooked rice and dal. Boil until the mixture is thick. Add the 2nd coconut milk and boil again to reduce the water content (if using tinned milk add 1 cup of water and the ghee and boil once and add the remaining coconut milk. Remove from heat immediately). When the pradhaman starts thickening add 2 tsp. of ghee and boil for another 5 mitutes, stirring well, until well blended. Remove from heat. Add the first milk and stir constantly for 5 minutes, to blend in the first milk. After adding the first milk, the pradhaman should not be boiled.

Delicious Parippu Pradhaman is ready.


anand ranganathan said...

I made it exactly per specs. Worked out quite wonderfully.

Raghu said...

this blog goes directly to my wife


tom horyn said...

I love your blog - I hope there is more reading coming soon. (It's been several weeks since last post :)


Jayalakshmi said...

Excellant. I have been cooking for three decades, and people love my cooking. But I was never happy with the way my sweets turned out . Especially the Tamil brahmin sweets!. Your recipes simply fulfilled that need.

Thank you very much. Your writing is simple and laden with tips. It is also laced with friendly attitude. I feel I can visualise and smell the food..:-)

I appreciate it very much.

god bless

priya said...

thanks a lot for the recipe....I have never made this on my own after i got married. this is a hot favorite with all the malayalis. Will try this recipe!!!

akamonica said...


I am an iyer from palghat and i keep following your blog for kerala iyer recipes. Your semiya payasam recipe was a superhit. Could you please post the recipe for Pal adapradhaman. I'm having guests over for lunch tomorrow who want to eat authentic kerala brahmin food. thanks in advance.