Vishu special parippu pradhaman


It is always a must to finish your Vishu feast in perfection and a payasam is the best choice. Try this authentic Kannur preparation of Parippu pradhaman and enjoy this Vishu with your loved ones.

200 gm yellow moong dal/parippu
2 cups powdered jaggery
4 tbsp ghee
2 coconuts (grated)
2 palm full of sago
1 tbsp cardamom powder
Cashews and raisins

Soak the sago for 20 minutes and keep it in a strainer to drain the water
Prepare the first and second extracts of coconut milk
Dry roast the yellow moong dal only until the aroma comes off. It shouldn t change color too much
Wash and drain the roasted yellow moong dal before cooking and mashing it
Heat ghee in an uruli or a vessel with thick bottom
Add the powdered jaggery and stir well until it gets roasted
Into it add the cooked yellow moong dal and mix well
Pour the second extract of the coconut milk and stir well
Add the sago and stir in intervals until it is cooked
When the sago is almost cooked, lower the flame and add the first extract of the coconut milk
Keep stirring until the payasam begins to boil
Take it off the heat when bubbles begin to appear
Add more sugar if you want it sweeter
Add the cardamom powder and mix well
Garnish with cashews and raisins fried in ghee.

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