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Friday, October 3, 2014

CHANNA DHAL KHEER /KADALAI PARUPPU PAYASAM/PARIPPU PRADHAMAN



Here is a traditional payasam /kheer which is prepared usually in all South Indian homes during festivals or auspicious days....

It is the all time favorite Kadalai Paruppu payasam /channa dhal kheer. In Kerala ,it is known as the Parippu Pradhaman....

INGREDIENTS


  • CHANNA DHAL -1/2 CUP
  • JAGGERY -3/4 CUP
  • COCONUT MILK -1 CUP
  • CASHEWNUTS-10
  • CHOPPED COCONUT BITS -1 TEASPOON
  • POWDERED CARDAMON -1/4 TEASPOON
  • GHEE-1 TABLESPOON

METHOD


  • Roast the channa dhal in a hot pan.
  • Pressure cook with enough water till it is done but not too mushy.(5 whistles)
  • Soak the powdered jaggery in hot water and dissolve it. Strain away the impurities .Boil  for a few minutes.
  • Heat the ghee and fry the cashewnuts .Drain. Keep them aside.
  • Now fry the coconut bits in the ghee.Drain. Keep aside.
  • Mash the cooked dhal slightly.Add to the sugar syrup with the water in which it is cooked.
  • Bring to a boil.Add a little water or milk if it is too thick.
  • Now ,add the cardamom powder and the coconut milk.
  • Simmer for minute.
  • Add the fried coconut bits and cashew nuts as a garnish.
  • Serve hot or cold .


Linking to...

http://zestysouthindiankitchen.com/2014/10/hearth-soul-blog-hop-october-2nd-week.html#

5 comments:

  1. நல்ல தித்திப்பான வெல்ல பாயஸம் .... சுவையோ சுவையாக ... பகிர்வுக்கு நன்றி.

    ReplyDelete
  2. Delicios Channa dal kheer my favoirte love it. Thanks for sharing with Hearth and Soul blog hop. pinning.

    ReplyDelete