Kadala Parippu Payasam

Kadala Parippu Payasam is a traditional styled South Indian version of Kheer prepared with coconut milk and Bengal Gram. This is a delectable and an all time favorite payasam. Unlike other commonly available payasams, this is a thick and dense jaggery based dessert usually relished during Sadhyas and Onam season. No Sadhya or social gathering is ever complete without lip smacking Kadala Parippu Payasam. You can discover a variety of delicious payasams in South Indian Cuisine like Semiya Payasam, Paal Payasam, Moong Dal Payasam, Nei Payasam, Carrot Payasam, Rice Payasam, Ada Pradhaman and Arisi Thengai. Kadala Parippu Payasam is well known for its subtle sweetness and creamy texture. The dish is prepared as part of a Sadhya feast and served just after a hearty meal.

Payasams can be prepared with different types of lentils and the most popular one is Kadala Parippu Payasam. This is an easy to prepare dessert dish requiring minimum ingredients. If you are a fan of chana dal, then this is the dessert for you. These payasams are nostalgic and with an awesome taste and flavor. Combination of jaggery syrup with sago and chana dal is simply awesome. Sago is added for increasing the consistency of the dessert. For those who love less dense desserts, reduce the quantity of sago or ‘chowari’ as we call in Malayalam. For preparing an authentic version of Kadala Parippu Payasam, do not opt for store bought coconut milk packets. Instead go for freshly strained out coconut milk that gives the proper creamy texture and aroma to the dessert.

For extracting fresh and thick coconut milk, add 2 cups hot water to 1 1/2 cups of grated coconut. Pulse in a grinder jar and squeeze out thick coconut milk. Again add 2 cups of hot water to the strained coconut mixture, pulse again and strain. The product obtained is thin coconut milk. Kadala Parippu Payasam is an easy to prepare dessert that requires minimum ingredients. Even new comers and bachelors can try a hand at the dish. Follow the instructions carefully. This is a wholesome and nutritious dessert, rich in vital nutrients required for body. Chana dal or Bengal Gram is rich in protein and is very beneficial for our body. Kids as well as elders love the awesome dish. You can explore a well detailed recipe here that can be easily prepared at home. Enjoy the tempting dish with your family. Kids love the flavorful and aromatic payasam.

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Votes: 9
Rating: 4.11
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Cuisine

Kerala

Prep Time

45 minutes

Servings

people MetricUS Imperial

Ingredients

• Bengal gram(Kadalaparippu) - 1 cup
• Coconut - 3 nos
• Jaggery(Sharkkara) - 3/4 kg
• Sago(Chowari/Sabudana) - 1 big pack
• Cashewnuts - 50 g
• Raisins(Onakka munthiri) - 50 g
• Ghee - 50 g
• Cardamom(Elakka) - 8 nos
• Coconut chips(A little, Thenga kothu) -

Cuisine Kerala Prep Time 45 minutes Servings people MetricUS Imperial Ingredients Bengal gram(Kadalaparippu) - 1 cup Coconut - 3 nos Jaggery(Sharkkara) - 3/4 kg Sago(Chowari/Sabudana) - 1 big pack Cashewnuts - 50 g Raisins(Onakka munthiri) - 50 g Ghee - 50 g Cardamom(Elakka) - 8 nos Coconut chips(A little, Thenga kothu) -

Votes: 9 Rating: 4.11 You: Rate this recipe!

Instructions

1. For preparing the sweet dish, first cook the Bengal gram in a pressure cooker by adding 2 glasses of water.
2. Put the cooked Bengal gram in a mixer grinder and beat it to get a coarse mixture.
3. :- Make sure you don't make a paste of it.
4. Dissolve the jaggery in some water and pour it in a vessel.
5. Keep it on fire and cook it.
6. After sometime, filter the jaggery water to get rid of the unwanted stuff.
7. Grate the coconuts and prepare thick coconut milk(2 glasses), thin coconut milk(3 glasses) and very thin coconut milk(6 glasses).
8. Heat up a vessel(preferably Urali).
9. Put the cooked dal into it along with the jaggery water.
10. Add the ghee in between into this and stir well.
11. When the mixture gets fully cooked, add the thinner coconut milk.
12. Add chowari and stir.
13. Allow the mixture to boil.
14. When it starts to reduce, add the thin coconut milk and allow it to boil.
15. Stir well and make sure that the chowari gets cooked.
16. When this too starts to reduce, add the thick milk and the powdered cardamom.
17. :- Do not allow it to boil.
18. Lower the flame and heat it through.
19. Fry the chopped coconuts in the remaining ghee.
20. Add the raisins and cashewnuts and fry them, till they turn brown.
21. Add the the fried ingredients into the dessert.
22. :- Similarly, you can prepare Cherupayaru (Green gram) payasam.

Recipe Notes

You can visit this link for an easy dessert Aval Payasam. You can also visit this link Carrot Milk Burfi.

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