Pradhaman or Payasam is the desert made for any kind of festive occasion in Kerala. Its a blend of jaggery, ghee and coconut milk. The choice of main ingredient is so diverse that you can use anything that is commonly available in our household. It is the main ingredient that gives the special taste to this sweet. Ada, any kinds of dal like moong dal, Masoor dal etc, Mango, mango seed, Jack fruit, Carrot, Rice etc etc are some among those wide range of choices.
This Onam I've made Pradhaman with Ada as well as with Chana dal (Kadala Parippu). I've already posted the recipe for Ada Pradhaman. Even though the process of making Pradhaman is time consuming and tedious the end product is worth the effect.... :-))
INGREDIENTS
Chana dal - 2 Cups
Jaggery - 2-2 1/2 Cup
Coconut milk - From 1 1/2 coconut
Ghee - 2+ 1 Tbsp
Cardamom - 5-6, crushed into powder
Cashew nuts - 1/8 cup
Raisins - 1/8 Cup
Dry coconut - !/8 cup, chopped into small size
Chovvary/ Saboodana - 1/8 cup
METHOD
Soak the chana dal in water overnight and pressure cook it till thoroughly done. Mash it by hand and keep aside. In a pan melt jaggery with enough water, strain and remove any impurities. Meanwhile boil water and cook the chovvary /saboodana till done. Drain and wash in cold water to remove excess starch. Shred the coconut, sprinkle some hot water on it and beat in a mixer on pulse setting. Strain the coconut milk into a clean vessel. This is the first milk which is more thicker and creamier in consistency. Again sprinkle hot water do the same process and extract more milk from the coconut. This is the second milk which will be less thick than the first. Do it for the third time and extract the third milk which will be much more thin and water in consistency. If you are using canned milk use 2 (400ml ) cans and 400ml water (you can wash out the can of the coconut milk).
In a heavy bottomed skillet mix together the cooked chana dal along with the water and jaggery and start stirring in a medium flame. You have to be really careful as hot bubbles will be spluttering throughout the process. You can intermittently close the pan with a lid. But be careful and do not allow too long gaps without stirring or the jaggery may get caramelized or burnt. This is a very long process, so if you want you can do it ahead and keep it in the refrigerator. When its almost done the water will be completely evaporated and it will get a gooey form. Add 2 Tbsp of ghee into it and stir. When its done bubbles will be spluttering more vigorously and the mixture gets a very dark color than at the beginning and will be much thicker( a creamy consistency)
Now slowly add the third milk into it. stir and mix well. Let it start boiling. Stir to prevent from sticking onto the bottom of the pan. When the milk is almost thickened add the second milk. Stir again. Meanwhile check the sweetness and adjust according to taste. When again the mixture starts to condense finally add the first milk and mix well. Add the crushed cardamom and cooked Chovvary/saboodana. When the payasam starts boiling remove from the heat source.
In a fry pan heat the remaining 1 Tbsp of ghee and fry the cashews. Remove and transfer into a clean dry plate. Again add the raisins to the hot ghee, transfer to the same plate. Continue the same with the coconut pieces. Now add the nuts, raisins and coconut pieces along with the ghee into the payasam and cover. Let it stand for a couple of minutes before serving.
This Onam I've made Pradhaman with Ada as well as with Chana dal (Kadala Parippu). I've already posted the recipe for Ada Pradhaman. Even though the process of making Pradhaman is time consuming and tedious the end product is worth the effect.... :-))
INGREDIENTS
Chana dal - 2 Cups
Jaggery - 2-2 1/2 Cup
Coconut milk - From 1 1/2 coconut
Ghee - 2+ 1 Tbsp
Cardamom - 5-6, crushed into powder
Cashew nuts - 1/8 cup
Raisins - 1/8 Cup
Dry coconut - !/8 cup, chopped into small size
Chovvary/ Saboodana - 1/8 cup
METHOD
Soak the chana dal in water overnight and pressure cook it till thoroughly done. Mash it by hand and keep aside. In a pan melt jaggery with enough water, strain and remove any impurities. Meanwhile boil water and cook the chovvary /saboodana till done. Drain and wash in cold water to remove excess starch. Shred the coconut, sprinkle some hot water on it and beat in a mixer on pulse setting. Strain the coconut milk into a clean vessel. This is the first milk which is more thicker and creamier in consistency. Again sprinkle hot water do the same process and extract more milk from the coconut. This is the second milk which will be less thick than the first. Do it for the third time and extract the third milk which will be much more thin and water in consistency. If you are using canned milk use 2 (400ml ) cans and 400ml water (you can wash out the can of the coconut milk).
In a heavy bottomed skillet mix together the cooked chana dal along with the water and jaggery and start stirring in a medium flame. You have to be really careful as hot bubbles will be spluttering throughout the process. You can intermittently close the pan with a lid. But be careful and do not allow too long gaps without stirring or the jaggery may get caramelized or burnt. This is a very long process, so if you want you can do it ahead and keep it in the refrigerator. When its almost done the water will be completely evaporated and it will get a gooey form. Add 2 Tbsp of ghee into it and stir. When its done bubbles will be spluttering more vigorously and the mixture gets a very dark color than at the beginning and will be much thicker( a creamy consistency)
Now slowly add the third milk into it. stir and mix well. Let it start boiling. Stir to prevent from sticking onto the bottom of the pan. When the milk is almost thickened add the second milk. Stir again. Meanwhile check the sweetness and adjust according to taste. When again the mixture starts to condense finally add the first milk and mix well. Add the crushed cardamom and cooked Chovvary/saboodana. When the payasam starts boiling remove from the heat source.
In a fry pan heat the remaining 1 Tbsp of ghee and fry the cashews. Remove and transfer into a clean dry plate. Again add the raisins to the hot ghee, transfer to the same plate. Continue the same with the coconut pieces. Now add the nuts, raisins and coconut pieces along with the ghee into the payasam and cover. Let it stand for a couple of minutes before serving.
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