Kadala Pradhaman (Chana Dal Payasam) is a delicious chana dal – jaggery based payasam typically made during festivals and Onam in Kerala.
In Goa, we make a similar recipe called as Manganney ( Goan Chana Dal Payasam). Both the recipes are very similar and both these desserts are usually prepared during festivals. While Manganney is made a lot during Ganesh Chaturthi in Goa, Kadala Pradhaman is made for Onam in Kerela.
This recipe is a part of my new recipe series which I call ‘Flavors of India’ wherein I have requested people I know from various regions of India to share authentic recipes from their cuisine. The credit for this recipe of Kadala Pradhaman (Chana Dal Payasam) goes to Dhanya Sachin. Thank you Dhanya for this recipe 🙂
Here is the step by step recipe for Kadala Pradhaman (Chana Dal Payasam) with pictures:
Serves: 6 people
Preparation Time : 10 minutes
Cooking Time : 1 hour 30 minutes
Ingredients:
Chana Dal: 1 and 1/4 cup
Jaggery: 2 cups
Coconut Milk: 400 ml
Coconut pieces: For garnishing
Raisins: For garnishing
Cashew Nuts: For garnishing
Cardamom Powder: 1/4 tsp
Ginger Powder: 1/4 tsp (optional)
Ghee: 2-3 tbsp
Method of Preparation:
- Dry Roast the Chana Dal for a minute on low flame. (Chana dal should not become brown)
- Wash and pressure cook the roasted chana dal by adding 3 and 1/2 cups of water.
- Once the pressure is released, mash the dal coarsely.
- Put jaggery and 3/4 cup water in a pan and heat it till the jaggery melts. Strain the liquid once through the strainer.
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In a nonstick pan, add mashed dal and jaggery water. Mix well and let it cook on medium/low flame till the dal absorbs the water completely.
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Add little ghee and keep stirring in between to avoid sticking to the pan.
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In the meanwhile, divide 400ml coconut milk into two parts.Add 200ml water to one part of coconut milk to make thin coconut milk.Keep the rest as thick coconut milk.
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Add this thin coconut milk to the cooked dal and jaggery and let the mix come to a boil. Cook on low flame and keep stirring from time to time.
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Add the thick coconut milk now along with cardamom powder and dry ginger powder.
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Mix well for a minute . There is no need to boil this.
-
Heat ghee in a small pan and fry the coconut pieces, cashew nuts and raisins. Add this to the payasam.
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Pradhaman is ready and tastes best when its cold.
Notes:
- Mash the dal immediately after the pressure is released else it could become hard and would be difficult to mash it.
- Cut coconut pieces of same thickness to get evenly fried pieces.
- Select dark color jaggery to get the dark color for the dish.
- At the time of serving if the dish get thicker ,then add some warm milk to adjust the consistency.
- Pradaman can be made by Moong daal(yellow split daal) too.
If you are looking for other such recipes from the Kerela cuisine, you can check them here: Kerela Cuisine.
If you are looking for more such Indian Dessert recipes, you can find them here: Indian Sweets. Some most popular ones on this blog are: Rice Kheer or Payasam, Atta Ladoo or Wheat Flour Ladoo, Puran Poli
Kadala Pradhaman (Chana Dal Payasam)
- Chana Dal: 1 and ¼ cup
- Jaggery: 2 cups
- Coconut Milk: 400 ml
- Coconut pieces: For garnishing
- Raisins: For garnishing
- Cashew Nuts: For garnishing
- Cardamom Powder: ¼ tsp
- Ginger Powder: ¼ tsp (optional)
- Ghee: 2-3 tbsp
- Dry Roast the Chana Dal for a minute on low flame. (Chana dal should not become brown)
- Wash and pressure cook the roasted chana dal by adding 3 and ½ cups of water.
- Once the pressure is released, mash the dal coarsely.
- Put jaggery and ¾ cup water in a pan and heat it till the jaggery melts. Strain the liquid once through the strainer.
- In a nonstick pan, add mashed dal and jaggery water. Mix well and let it cook on medium/low flame till the dal absorbs the water completely.
- Add little ghee and keep stirring in between to avoid sticking to the pan.
- In the meanwhile, divide 400ml coconut milk into two parts.Add 200ml water to one part of coconut milk to make thin coconut milk.Keep the rest as thick coconut milk.
- Add this thin coconut milk to the cooked dal and jaggery and let the mix come to a boil. Cook on low flame and keep stirring from time to time.
- Add the thick coconut milk now along with cardamom powder and dry ginger powder.
- Mix well for a minute . There is no need to boil this.
- Heat ghee in a small pan and fry the coconut pieces, cashew nuts and raisins. Add this to the payasam.
- Pradhaman is ready and tastes best when its cold.
Cut coconut pieces of same thickness to get evenly fried pieces.
Select dark color jaggery to get the dark color for the dish.
At the time of serving if the dish get thicker ,then add some warm milk to adjust the consistency.
Pradaman can be made by Moong daal(yellow split daal) too.
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