Kadala Parippu Pradhaman/Kadala Parippu Payasam

Payasam is an usual sweet dish served along with kerala sadhya. Today is my wedding anniversary. We had sadhya with this payasam. Sharing my mom's recipe here...

Ingredients:

Split Bengal Gram/Kadala Parippu	250 gm/1&1/2 cup
Jaggery	500 gm
Thick coconut milk	1&1/2 cup
Medium Thick coconut milk	1 cup
Thin Coconut Milk	2 cup
Ghee	2 tbl spoon
Crushed Cardamom	7
Dry ginger powder/chukku podi	1/4 tspn

To saute in ghee

Cashew nuts	10
Raisins/Unakkamundhiri	10
Coconut pieces(cut into small bits)	8pieces

Preparation:

(1) Wash and clean Kadala Parippu. Heat 1 tspn of ghee in a pressure cooker and add the dal to it. Saute it for another 5 minutes in low to medium flame till a flavor emanates and it turns soft. To this add 3 cups of water and pressure cook it for 6 to 7 whistles in medium flame. Let pressure release by itself and after that mash dal with the help of a wooden spatula. If you prefer small bite don't mash it too much or if you want a smooth texture mash it well. Keep it aside.

(2) Mean while make coconut milk in grated coconut. This recipe needs some 200 gm of coconut. Initially add 1 cup of water to the grated coconut and grind it in a mixer and make a fine paste. Sqeeze the extract (thick coconut milk) using a strainer/muslin cloth. Again add around 1 cup of water to the same coconut and grind it once again. Repeat the step and extract medium thick coconut milk.  Now add 2 cups of water to the same coconut. Grind and extract thin coconut milk. Keep it aside. Also grate needed jaggery and keep aside.

(3) Now heat ghee in a pan/uruli. Add cashew nuts and saute it till golden brown. Remove it and add raisins. Saute till it plump and drain. Remove it. In the same pan add grated jaggery. Mix the grated jaggery with ghee and pour 1/2 cup of water to it. Saute well so that jaggery melts completely. Allow to boil.

(4) When jaggery is half done add mashed dal to it, mix well and saute in between so that it won't stick to the bottom. Saute till it gets thicken.

(5) Now add thin coconut milk to it. Mix well and continue stirring till the water level reduces to half.

(6) Gradually add medium thick coconut milk to it. Continue stirring until it reaches a very thick consistency(like jam :))

(7) Now reduce the flame to low and pour thick coconut milk. Mix once and add cardamom, ginger powder, raisins, cashewnuts, coconut pieces(i didn't used). Stir once and heat it. Don't allow the payasam to boil.switch off the flame.

(6) Close the vessel with a lid for 10 minutes before serving so that the flavor sets well.

Enjoy parippu pradhaman with your sadhya…..

Tips:

• Payasam tends to thicken once cooled down. Add thick coconut milk accordingly.
• Don't boil thick coconut milk.
•  Reduce jaggery if you like to reduce the sweetness.

Ada Pradhaman/Ada payasam

Ingredients:

• Ada-250 gm
• Jaggery/sharkkara-1/2 kg
• Elakka/Cardamom-6 to 8 
• Cashew-10
• Raisin/Unakka Mundhiri-2 tbl spoon
• Sago/Chawwari-2 tbl spoon
• Coconut milk(onnam pal/thick)-1 cup
• Coconut milk(rendam pal/medium thick)-2 cup
• Ghee-1+3 tspoon
• Tiny coconut slices-2 tspoon

Preparation:

(1) Crush ada into small pieces. Keep it aside( Nowadays crushed ada is available in market).
(2) Mash jaggery into fine pieces. Keep it aside.
(3) Heat ghee in a pan. Fry coconut slices, cashewnuts,sago, raisin one by one. Keep it aside
(4) Boil 4 to 5 cups of water. Once it starts boiling add crushed ada into it. Cook it till it is done(Tip: Becomes soft.If u have doubt crush a piece and make sure). Switch off the flame. Drain the excess water. Again add cold water into  it. Wash well and drain the water using a filter to remove the stickiness. Keep it aside.
(5) Heat a  deep bottomed vessel. Add cooked ada into it. Then add jaggery pieces. Add 3 tspoon of ghee. Keep on stirring in low-medium flame till the contents turns thick( Tip:it starts to separate from the vessel. Here jaggery will melt and combine with ada. Stirring is bit tough. So be on full energy :)).

Alternative step for no:5.....
Heat a bottomed vessel.Add jaggery pieces with little amount of water. Stir it and melt the jaggery. Then add cooked ada and 3 tspoon of ghee. Keep on stirring till it turns thick.

(6) Add medium thick coconut milk. Keep on stirring in between low-medium flame. When coconut milk reduces to half the quantity add thick coconut milk. Heat for another 5 minutes. Add crushed cardamom.
(6) Switch off the flame and add the fried coconut slices, cashew nuts, sago and raisin. Mix well.

Your ada pradhaman is ready:)

Happy onam....

Semiya Payasam/Vermicelli kheer

Ingredients:

Vermicelli/Semiya-1 cup

Milk-1/2 litre
Coconut milk or water-1 cup

Sugar-1 cup

Ghee-2 tblspoon

Cardamom /Elakka-1 tspoon

Cashewnuts-12

Raisin/Unakka mundhiringa-2 tb spoon

Sago/Chawwari-3 tb spoon

Preperation:

1.Heat a pan.Add a tb spn of ghee and roast cashewnuts,raisin and sago(all seperately) till it turns golden brown and keep it aside.

2.In the same pan add 1 tbspoon of ghee and roast vermicelli for 3 to 4 mints till it turns light brown(if it is not roasted vermicelli) and keep it aside.
3.In a cooking vessel add cocunut milk or water,add roasted vermicelli into it and let it cook completely.
4.Once vermicelli is done in coconut milk or water  add milk and heat it for 5 minutes.Stir once in a while.
5.Add cardamom,toasted cashewnuts,raisin and sago into it.

Serve it:)

Cooking tips:
The payasam gets thickened when refrigerated.Add warm milk into it and stir it in such condition.