Easy Parippu Pradhaman

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For cooking Gram

  • split Yellow mung beans
    : 1/2 cup
  • Water
    : 11/2 cups

For the Kheer

  • Molasses
    : 500 ml
  • Fresh Milk
    : 400 ml
  • Condensed Milk
    : 2-3 tablespoon
  • Thick Coconut milk
    : 800 ml
  • Cardamom ginger cumin powdered
    : 1 1/2 teaspoon

For the Flavoring:

  • cumin seeds
    : 1 teaspoon
  • Cardamoms
    : 10-12
  • Dried Ginger
    : 3 pcs

For garnishing

  • Cashew nuts
    : 15
  • golden Raisins
    : 30
  • Flavoring spice powder
    : 1 teaspoon


Its Onam time again. I’m sticking on to traditional recipes with some twists. Kheer or payasam is an integral part of Onam sadhya.  ‘Payasam Culture’ has a special place in Indian Cuisine. Payasam/Pradhaman has been an essential dish throughout the history of the Indian culinary heritage.  No Banquet/Feast would be considered complete without this delectable classics.

It is commonly served during Festivals, ceremonies, feasts and celebrations. In recent times we can see Payasam stalls popping up all over the cities in Kerala during Festive Seasons. We can also see packed long life payasams or kheer in super markets these days. The highlight of any Kerala Sadhya( traditional vegetarian feast) would always be Pradhaman and Payasam. These are desserts made with Jaggery/Molasses and coconut milk kheer and with white sugar and cow’s milk kheer.

Parippu Pradhaman is an authentic Payasam prepared with Moong Dhal in a delectable concoction made with Coconut Milk and Jaggery.  All the more the Parippu (lentil) for this Pradhaman is Cheru Payar/Moong Dhal/Pasi Paruppu. It is one of the Traditional Pradhamans of Kerala, cooked during special occasions and festivals. Early days these were made in traditional brass or otturalis. The process for these were long and tedious but the end product yummilicious.

Split Mung beans is one the most easily digestible Lentils, loaded with a lot of nutrients, a low carb lentil packed with Proteins. With their skins removed, mung beans are light yellow in color. These are Mung beans that have been skinned and split, so that they’re flat, yellow, and quick-cooking. They’re relatively easy to digest. They are made into Mung bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste.

A 1-cup serving of cooked moong dhal has 147 calories per serving. With only 0.77 grams of total fat, moong dhal beans are a good source of low-fat protein, with a little more than 14 grams per serving. While the majority of adults in the United States eat enough protein, a variety of protein sources — including more non-animal sources — is highly recommended.

Moong dhal is particularly high in dietary fiber, providing almost 15.5 grams of fiber per 1-cup serving. This provides between 40.5 and 71 percent of the dietary reference intake for fiber per day for adult men and women. Dietary fiber can help reduce blood cholesterol levels as well as prevent dietary complications, such as constipation and diverticulosis. A diet high in dietary fiber will also reduce the risk of overeating, as you feel fuller with less food.

Containing a broad array of essential vitamins and minerals, moong dhal is especially rich in potassium, calcium, folate and other members of the vitamin B complex. All B vitamins help your body break down carbohydrates into glucose, to produce usable fuel for your body. Folic acid also helps with healthy brain function and the production of DNA. It is also important in maintaining good mental and emotional health. Moong dahl also contains some vitamin E, C and K.

In this modern era, where everyone is busy, many of you might not get the time and help to make this kheer in its original format. To help those people, I have come up with an easy recipe which will take half the time for preparation and less tedious.

I’ve tried my maximum to reduce the lengthy procedures right from cooking the dal/lentil to the extraction of coconut milk. Instead of dry roasting the dal and then cooking it slowly, I soaked the yellow split gram in water for an hour after washing it thoroughly and then pressure cooked it there by reducing the time.

Second thing which I changed is the coconut milk ratio. Instead of going for one, two and three extracts of coconut milk, I added in cow’s milk and condensed milk and finally added the thick coconut extract/milk which in fact give the same taste.

Thirdly, I opted for the light colored jaggery instead of the dark one as my prefer this color, though I’m a fan of dark one. I would suggest you should go for the dark one if you need the traditional color and look. Rest of the ingredients are same. By adding condensed milk, we attain an extra flavor for this dessert. Adjust the sweetness according to your level. I’ve done medium sweetness in this. You can increase molasses and condensed if your prefer the payasam sweetness.

So reduce your time in kitchen for this Onam. Enjoy and relax and prepare this beautiful well balanced kheer without much effort. Do write me with you all festival updates. Please store the extra molasses concentrate and flavoring spice powder in air tight containers.

Step 1

Wash and soak the yellow split gram in water for an hour. Add the said amount of water and pressure cook for 3-4 whistles.

Step 2

Melt 750 gms of jaggery/molasses in a cup of water to one string consistency. Strain and keep ready

Step 3

Warm the flavoring ingredients, cool and powder and keep ready.

Step 4

Transfer the cooked gram into the vessel you are making the dessert. Cook till thick and creamy.

Step 5

Add the molasses concentrate and simmer till reduced to half.

Step 6

Add the milk and cook further till it attains a thick creamy nature.

Step 7

Pop in the flavoring powder and condensed milk. Incorporate everything and simmer for 5 minutes

Step 8

Finally add in the coconut milk and stir continuously. Heat it up before boiling point and switch off the stove.

Step 9

Heat a pan with ghee and fry the cashews and raisins and finally add the flavoring powder and pour on to the kheer and enjoy..

Happy Cooking!!!!!


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