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Pradhaman with mung beans and coconut milk

Pradhaman with mung beans and coconut milk

Desserts

A pradhaman made with mung beans, jaggery, and coconut milk, flavored with cardamom and topped with cashew nuts: a festive dessert from Kerala, known for …

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Recipe from Plutus, adapted by Recette de cuisine ·

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Parippu pradhaman is a traditional dessert, prepared for festivals in Kerala. The mung dal gives it a creamy texture.

Ingredients and directions

  • Prep time15 min
  • Cook time40 min
  • Total55 min
  • DifficultyMedium
  • Cooking methodGentle cooking
  • Vegetarian
  • Gluten-free

Ingredients

6 people
  • $2.87
  • $1.44
  • $0.27
  • $1.06

Directions

  1. Lightly sear the dal in a saucepan, then cook it in a pressure cooker.
  2. Add the second can of coconut milk to the cooked dal, and bring to a boil.
  3. Add the melted and filtered jaggery, then heat until it is well combined.
  4. Add the first coconut milk and heat over low heat for a few minutes, without bringing it to a boil.
  5. Add the cardamom and asa-foetida. ≈ 3 min
  6. Roast the cashew nuts and grapes in ghee, then add them to the pradhaman.

Equipment

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Before you start

Ingredients

  • 200 g of mung beans (1 cup)
  • 500 ml of coconut milk, second press (about 2 cups)
  • 250 ml of coconut milk, first press (1 cup)
  • 180 g of jaggery (about 1 cup), melted and filtered
  • 1/4 teaspoon of ground cardamom
  • A pinch of asafoetida
  • 2 tablespoons of ghee
  • cashew nuts and grapes, to taste

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