How To Make kadalaparipp payasam| kadalapradhaman| parippu payasam|Easysadya specialpayasam
Kadala Parippu Payasam is a traditional styled South Indian version of Kheer prepared with coconut milk and Bengal Gram. This is a delectable and an all time favorite payasam. Unlike other commonly available payasams, this is a thick and dense jaggery based dessert usually relished during Sadhyas and Onam season. No Sadhya or social gathering is ever complete without lip smacking Kadala Parippu Payasam. You can discover a variety of delicious payasams in South Indian Cuisine like Semiya Payasam, Paal Payasam, Moong Dal Payasam, Nei Payasam, Carrot Payasam, Rice Payasam, Ada Pradhaman and Arisi Thengai. Kadala Parippu Payasam is well known for its subtle sweetness and creamy texture. The dish is prepared as part of a Sadhya feast and served just after a hearty meal.
Payasams can be prepared with different types of lentils and the most popular one is Kadala Parippu Payasam. This is an easy to prepare dessert dish requiring minimum ingredients. If you are a fan of chana dal, then this is the dessert for you. These payasams are nostalgic and with an awesome taste and flavor. Combination of jaggery syrup with sago and chana dal is simply awesome. Sago is added for increasing the consistency of the dessert. For those who love less dense desserts, reduce the quantity of sago or ‘chowari’ as we call in Malayalam. For preparing an authentic version of Kadala Parippu Payasam, do not opt for store bought coconut milk packets. Instead go for freshly strained out coconut milk that gives the proper creamy texture and aroma to the dessert.
Ingredients:
1 cup Bengal gram Kadalaparippu
3 nos Coconut
3/4 kg Jaggery Sharkkara
1 big pack Sago Chowari/Sabudana
50 g Cashewnuts
50 g Raisins Onakka munthiri
50 g Ghee
8 nos Cardamom Elakka
Coconut chips A little, Thenga kothu
Instructions:
For preparing the sweet dish, first cook the Bengal gram in a pressure cooker by adding 2 glasses of water.
Put the cooked Bengal gram in a mixer grinder and beat it to get a coarse mixture.
:- Make sure you don't make a paste of it.
Dissolve the jaggery in some water and pour it in a vessel.
Keep it on fire and cook it.
After sometime, filter the jaggery water to get rid of the unwanted stuff.
Grate the coconuts and prepare thick coconut milk(2 glasses), thin coconut milk(3 glasses) and very thin coconut milk(6 glasses).
Heat up a vessel(preferably Urali).
Put the cooked dal into it along with the jaggery water.
Add the ghee in between into this and stir well.
When the mixture gets fully cooked, add the thinner coconut milk.
Add chowari and stir.
Allow the mixture to boil.
When it starts to reduce, add the thin coconut milk and allow it to boil.
Stir well and make sure that the chowari gets cooked.
When this too starts to reduce, add the thick milk and the powdered cardamom.
:- Do not allow it to boil.
Lower the flame and heat it through.
Fry the chopped coconuts in the remaining ghee.
Add the raisins and cashewnuts and fry them, till they turn brown.
Add the the fried ingredients into the dessert.
:- Similarly, you can prepare Cherupayaru (Green gram) payasam
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