Kadala pradhaman (Traditional Fare) Onam special

Pradhamans/Payasams normally takes a long time to prepare, but with instant coconut milk it can be made in a jiffy.

INGREDIENTS:

Channa dhal/Bengal gram dhal: 250 g

Jaggery: 200 g

Coconut milk powder: 5 tbsps                                                                                                                   

Water: 750ml

Coconut: 1/2cup grated

Raisins: 25 g

Cashew nuts: 25 g

Ghee: 3 tbsps

Cumin powder: ½ tsp

Dry gingerpowder: 1/2tsp
                                                                                                                                                                                                                                         

METHOD:

Pressure cook dhal with 2 cups water till soft.

Mix the coconut milk powder in water & keep aside.

Melt jaggery in half a cup of water, cool & strain to remove dirt.

In a heavy bottomed pan, add the cooked dhal & pour the jaggery syrup.

Cook till it is reduced to a thick paste, add ghee in between & keep stirring till it reaches a soft ball consistency (the taste depends on this, so do it patiently).

Now, pour coconut milk. Bring to boil.

In a small pan heat ghee, fry nuts, raisins & coconut till brown.

Pour into pradhaman & add the flavourings.

Let it rest for sometime before serving.

NOTE:

Another variation is the green gram dhal pradhaman. Method remains the same.