Kadala Parippu Payasam / Bengal Gram Payasam – A delicious payasam (dessert) in Kerala cuisine and Konkan cuisine (Chone dali galnu paaysu) !!
Please use same measuring cup to measure kadala parippu, water and coconut milk.
Here I used Indian standard measuring cup of ½ cup / 100 ml / 4 oz capacity.
100 ml / 4 oz / kadala parippu (chana dal / Split Bengal gram)
4 cups water (100 ml + 100 ml + 100 ml
+100 ml water)
200 ml coconut milk (dilute 25 g Maggi coconut milk in 2 cups of water(100 ml + 100 ml). Stir well and make a smooth solution)
4 – 6 tablespoon melted and sieved jaggery
2 pinches cardamom powder
Shallow fried 6 cashew nut splits and 6 raisins (In a small pan, heat 1 teaspoon ghee. Gently shallow fry cashew nut splits until golden color on a low heat. Remove and keep aside. Next gently shallow fry raisins until golden color on a low heat. Remove and keep aside).
Wash and soak kadala parippu in 4 cups of water for 2 hours. Cook dal in a pressure cooker with soaked water for 25 minutes until done and soft (reduce the heat after 3 quick whistles and cook on a medium heat for 20 minutes). Do not open the pressure cooker lid immediately. Allow the pressure cooker to cool naturally.
Transfer boiled kadala parippu in a non stick sauce pan / or any another bowl and add 200 ml coconut milk. Mix well. Cover with a lid and cook on a medium to low heat for 10 minutes.
Now add 4 – 6 tablespoon (or to taste) melted and sieved jaggery. Mix well. Cover again and cook on a low heat for another 10 minutes. Switch off the heat. Keep aside to cool for 15 minutes. Sprinkle cardamom powder and decorate with shallow fried cashew nuts and raisins. Consume after 1 hour. Then it will absorb all the flavours. Serve as a dessert.
Here's the recipe link of '' How to make melted and sieved jaggery''. This recipe link is very useful for jaggery related dishes.