Kerala Royal Sadhya Special Parippu Pradhaman(Moong Dal Kheer/Pasi Paruppu Payasam) By Raji's Smart Kitchen "Cook Food in a Smart Way".
Parippu Pradhaman(Moong Dal Kheer/Pasi Paruppu Payasam) is one of the is one of the most important dessert/kheer in the Grand Lunch served in our Marriage Ceremony and Kerala Royal Sadhya.Here I shared the recipe followed my mother.
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Royal Sadhya is one of the famous grand lunch prepared as offering for the King Mahabali on Onam Festival in Kerala.This Grand Lunch is served with 23 Sidedishes,Dal,Sambhar,Rasam,etc., and 3 to 5 Payasam etc., Here I have added some links of the dishes prepared for Royal Sadhya that I already included in this blog.
Recipe Overview:
In this Post I share the recipe Parippu Pradhaman(Moong Dal Kheer/Pasi Paruppu Payasam). It is one of the simple and important payasam recipe in major functions of kerala.This dessert can made by the combination of moong dal,tapioca(sabudhana/sago),coconut milk.Jaggery is used as a sweetener for this kheer.For seasoning we use cashewnuts,raisins,coconut flakes roasted in ghee which gives delicious taste.In our marriage house grand banana leaf lunch this pradaman is served with banana which gives great taste.We can serve this kheer with papad also.Come on let's see the required ingredients and step by step procedure for this recipe.
Method:
Recipe:
Ingredients:
Moong Dal(Pasi Paruppu/Seru payeru paruppu) 1/2 cup.
Javvarisi(Sabhudhana/Sago) 1/2 Cup.
Jaggery 1 1/2 Cup.
Thick Coconut Milk 1 Cup.
Cardamom(Elakkai/Elachi) Powder 1 Pinch.
Water as Required.
Cashewnuts 5 to 7 Nos.
Raisins(Kismis) 5 to 7 Nos.
Coconut Flakes(Thengai Pal) 1/4 Cup.
Ghee 1 Tbsp.
Step By Step Instructions:
- Soak 1/2 cup Javvarisi(Sabhudhana/Sago) for half an hour.
- Heat 1 tsp ghee in a pan,add 1/2 cup moong dal and roast it well til aroma comes out.
- Add little water and cook it until 1/2 done.
- Now add the soaked Javvarisi(Sabhudhana/Sago) to it and cook until glassy.
- Add 1 1/2 cup jaggery to it,mix and boil it until it melt.
- Add 1 cup thick coconut milk and a pinch of cardamom powder to it,cook it for 5 minutes in low flame.
- In a tadka pan,add 1 tbsp ghee,add cashewnuts,kismis,coconut flakes to it.Season it well until the kismis becomes balloon.
- Pour the seasoning to the payasaam,mix and cook it well until thick.
- Our Yummy Kerala Royal Sadhya Special Parippu Pradhaman(Moong Dal Kheer/Pasi Paruppu Payasam) is ready.Serve with bananas and papad.
Pictorial Description:
Soak Javvarisi(Sabhudhana/Sago) for half an hour.
Heat ghee in a pan,add moong dal and roast it well.
Add water and cook until 1/2 done.
Add Javvarisi(Sabhudhana/Sago) to it and cook.
Cooked well.
Add jaggery.
Mix and boil until it melt.
Add thick coconut milk.
Add cardamom powder.
Cook it for 5 minutes under low flame.
Heat ghee in a tadka pan,add cashewnuts,kismis,coconut flakes to it and season it well.
Pour the seasoning over the payasam.
Mix and cook it well until thick.
Our Yummy Kerala Royal Sadhya Special Parippu Pradhaman(Moong Dal Kheer/Pasi Paruppu Payasam) is ready.Serve with bananas and papad..
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