Parippu Pradhaman Recipe

Parippu Pradhaman is a popular kheer from Kerala made using yellow moong dal, coconut milk, jaggery, coconut, cashews and cardamom. This payasam is usually made for festivals like Onam and Vishu and also makes an integral part of Onam Sadya. The mild texture from moong dal, deep sweetness from jaggery along with the rich coconut milk gives a very nice festive flavor.

Parippu Pradhaman is rich, creamy and every spoon tastes so comforting. Moong dal also gives a light protein touch so you can say it is little wholesome also. With just a few regular pantry ingredients this payasam can be made very easily. Once you taste it, you will surely want to make again for its simple charm and nice taste.

Jump to:

• About Parippu Pradhaman
• Parippu Pradhaman Video
• Parippu Pradhaman Ingredients
• How to make Parippu Pradhaman Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Parippu Pradhaman

Parippu Pradhaman is well known for its rich creamy texture and gentle sweet taste. It is one of the most loved varieties of payasam served during Kerala festivals and also during family get together. It holds a special place among the traditional kheers in South India.

It is usually made using moong dal called as paasi paruppu in tamil and chiru parippu in malayalam. This payasam or kheer is also known as chiru parippu pradhaman or payasam. Cooking moong dal with jaggery until thick and adding coconut milk makes this kheer taste uniquely delicious.

It is rich and a bit thick and the dal is cooked until soft yet has texture while biting that is the specialty of this pradhaman. The flavor is balanced with cardamom and a touch of dry ginger powder which gives a nice warm taste. Fried coconut bits and roasted nuts give a slight crunch in each spoon.

You can easily adjust this payasam to your liking. Sometimes I add fried raisins, mix of nuts or even little condensed milk for extra richness. Each version comes out tasty and perfect to finish any meal on a sweet note.

I usually make this when I have some cooked moong dal left or feel like having a sweet treat at home. It is quick to put together and turns into a tasty payasam in less than an hour.

Parippu Pradhaman Video

Parippu Pradhaman Ingredients

• Moong dal - Use split yellow moong dal which turns soft when cooked. You can try with other dals also but it might change the taste little bit.
• Jaggery - I have added jaggery for sweetness and to give the payasam a nice deep caramel color.
• Thin coconut milk - I added this while cooking so it gives light creaminess to the dish. I mostly use fresh coconut milk but sometimes canned one also works fine.
• Thick coconut milk - I have added this at the end to give rich creamy finish for the dessert. It really makes the payasam taste more special.
• Dry ginger powder - This gives mild spicy flavor that balance the sweetness. You can skip if you don't like spice flavor.
• Cardamom powder - I added this for that classic sweet smell and taste. You can use crushed cardamom pods also if you prefer.
• Cashews & Coconut pieces - I just fried them and put in for nice crunch and texture. If you like, add raisins too for little extra flavor.
• Ghee - I love using fresh ghee to fry the nuts and coconut pieces, it gives such a nice smell and rich taste for the payasam.

Similar Recipes

• Nendran Banana Payasam
• Ada Pradhaman
• Chakka Pradhaman
• Gothambu Payasam
• Palada Payasam

How to make Parippu Pradhaman Step by Step

1.Dry roast 1 cup moong dal until golden, Switch off.

2.Remove from flame, cool down rinse it well and set aside.

3.Now add 2 cups jaggery along with 1 cup water.

4.Cook until jaggery melts completely. Switch off and set aside.

5.To a heavy bottomed pan add 1 tablespoon ghee add 3 tablespoon cashews fry until golden brown remove and set aside.

6.Now add 3 tablespoon coconut pieces and fry until golden brown, remove and set aside.

7.Add rinsed, drained moong dal and sauté for 2 minutes.

8.Add around 4 cups water and cook until moong dal turns mushy.

9.It should turn soft and mash-able. Mash it roughly with the ladle. If you want smooth texture you can mash it well.

10.Strain and add jaggery syrup.

11.Mix until well combined.

12.Cook until it becomes thick like this, now add ¼ teaspoon cardamom powder, ¼ teaspoon dry ginger powder.

13.Add 1 cup thin coconut milk first and mix until well combined.

14.Cook until it becomes slightly thick.

15.Now add 1 cup thick coconut milk.

16.Mix it well. When it starts to boil switch off. Do not cook for long after first coconut milk is added as it may curdle.

17.Add 2 tablespoon ghee along with ghee fried cashews and coconut pieces. Mix it well and switch off.

Enjoy hot or warm.

Expert Tips

• Jaggery syrup - I have used freshly melted jaggery syrup for better flavor but you also use leftover jaggery syrup or jaggery powder.
• Don't cook on high flame - After adding the coconut milk, I have always kept it on low flame to avoid splitting up. You can keep stirring gently to prevent sticking. After adding thick coconut milk do not cook for long it may split up.
• Adjust Consistency - This payasam thickens as it cools so I usually add little warm water or milk before serving if it's too thick.
• For Crunch - I fry cashews and coconut pieces till golden brown in ghee, it adds a nice crunch and aroma. don't skip it.
• Spices - I add only a pinch of dry ginger and cardamom powder so the sweetness there, you can add more if you prefer. You can even add ¼ teaspoon roasted cumin powder.

Serving and Storage

Serve Parippu Pradhaman warm. This can be served as dessert after a nice meal.  If the payasam is thick while serving, add little hot milk or hot water to thin it. You can store leftovers in the fridge for up to 2 days.

FAQS

1.Can I add regular milk?

Yes, you can but it won't taste exactly same. It still tastes good but traditionally coconut milk is only added.

2.Can I make this ahead of time?

You can make it before and keep in fridge. It tastes better the next day.

3.Can I use sugar?

No for parippu pradhaman only jaggery should be used.

4.Is it okay to add other nuts & dry fruits?

Yes, you can add raisins, almonds in addition, fry them in ghee and add for extra taste and texture.

5.How long can I keep this payasam?

You can keep it in fridge for about two days. After that, taste and texture may change.

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