Parippu Pradhaman is comfort food at its finest. This traditional Kerala dessert turns simple ingredients like moong dal, coconut, and jaggery into something magical. I learned this recipe from my grandmother, and the smell of roasted dal and coconut milk still takes me back to her kitchen. It’s easier to make than you might think, and the results are so worth it.
About the Recipe
This recipe transforms basic pantry ingredients into a luxurious dessert. The key is layering three different extractions of coconut milk and slow cooking them with roasted dal and jaggery. The process might seem detailed, but each step builds flavor. The final result is a smooth, rich pudding that’s not too sweet and has a lovely nutty undertone.
Why You’ll Love This Recipe
– Simple ingredients you can find easily
– Clear, step-by-step instructions
– Rich, creamy texture
– Not overly sweet
– Can be served hot or cold
– Perfect make-ahead dessert
– Great for beginners
– Stores well in the fridge
Parippu Pradhaman
Cooking Tips
– Don’t rush the roasting of dal – it adds flavor
– Fresh coconut works best, but frozen works too
– Keep stirring while cooking to prevent sticking
– Watch the heat – low and slow is the way to go
– Let it rest after cooking – it thickens as it cools
Serving and Storing Suggestions
Serves 4-6 people. Takes about 1 hour to prepare. Serve warm or chilled in small bowls. Keeps well in the fridge for up to 3 days. Warm slightly before serving if desired.
Similar Recipes
- Ada Pradhaman (with rice flakes)
- Chakka Pradhaman (jackfruit version)
- Paal Payasam (rice pudding)
Nutrient Benefits
Moong dal provides protein and fiber. Coconut milk offers healthy fats. Jaggery is rich in iron and minerals. This dessert is naturally gluten-free and contains no artificial sweeteners. It’s a healthier alternative to many modern desserts.
Parippu Pradhaman
Ingredients
- 1/4 cup moong dal
- 1/2 coconut
- 1/2 lb jaggery
- 2 tbsp ghee
Instructions
- Cook dal with 3/4 cups of water, let it cool and mash well.
- Make syrup of jaggery, by boiling it with 3/4 cup of water.
- Slice 2-3 thin long pieces from coconut keep aside.
- Grate the rest of coconut.
- Take the milk by squeezing well (first extraction of milk), keep aside.
- Grind the remaining coconut in a mixer for 10-20 seconds.
- Mix well with 1 cup of water and take the second extraction of milk.
- Similarly take third extraction of milk.
- In flat, thick-bottomed pan heat 1 tbsp ghee and add mashed dal. Mix well and fry for a while till ghee separates.
- Add jaggery to pan, mix well and keep stirring till it comes to a boil.
- Add the third extraction of milk, keep on stirring.
- Bring to a boil then reduce the heat to low medium and cook continuously stirring till coconut milk reduces by half. Now add second extraction of milk and repeat the same process.
- Add first extraction of milk. If required add little sugar.
- And switch off the stove and let it remain there for 30 minutes.
- Meanwhile cut the coconut strips into small pieces.
- Heat remaining ghee in a pan and fry the coconut pieces till brown.
- Pour over the hot pradaman.
- Serve hot or refrigerate and serve.
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Frequently Asked Questions
Can I use canned coconut milk instead of fresh?
Yes, but the taste will be different. Use thick coconut milk for the first extraction, regular for second, and diluted for third. Fresh coconut milk gives the best flavor and texture.
How do I know when the pradhaman is done?
The mixture should coat the back of a spoon and leave a clear path when you run your finger through it. It will also thicken more as it cools.
Can I make this ahead for a party?
Yes. Make it a day ahead and store in the fridge. Warm gently before serving, or serve chilled. Add the fried coconut pieces just before serving to keep them crispy.
