Friday, 9 September 2011

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.

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

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.

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

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