Prathaman Recipe

 Prathaman Recipe

Parippu Prathaman, is a traditional Kerala-style dessert made with split yellow lentils (moong dal), coconut milk, and jaggery. It’s a rich and flavorful dish, often enjoyed during festivals like Onam and Vishu.

Parippu Prathaman Recipe:

Ingredients:

• 1/2 cup moong dal (yellow split lentils)
• 1 1/2 cups grated jaggery (adjust to taste)
• 1 cup thin coconut milk (first extract)
• 1 cup thick coconut milk (second extract)
• 1/4 tsp cardamom powder
• 2 tbsp ghee
• 2 tbsp cashews
• 1 tbsp raisins
• A pinch of dry ginger powder (optional)
• A pinch of cumin powder (optional)

Instructions:

Roast the Dal:

• Dry roast the moong dal in a pan on medium heat until it turns golden brown and releases a nice aroma. Be careful not to burn it.
• Set aside to cool, then rinse the roasted dal thoroughly.

Cook the Dal:

• In a pressure cooker, add the washed dal along with enough water to cover it (about 1 ½ cups).
• Pressure cook for 2-3 whistles, or until the dal is soft and mushy.
• Mash the cooked dal lightly with the back of a spoon to make it smooth.

Prepare the Jaggery Syrup:

• In a small pan, melt the jaggery with a little water (about 1/4 cup) over medium heat until it forms a syrup. Strain the jaggery syrup to remove any impurities.

Combine Dal and Jaggery:

• In a large pan, add the cooked and mashed dal.
• Pour the jaggery syrup into the dal and mix well. Let it cook on medium heat for 5-7 minutes, stirring continuously so that the jaggery blends well with the dal.

Add Coconut Milk:

• Add the thin coconut milk (first extract) to the dal-jaggery mixture. Cook on low heat for 5 minutes, allowing the flavors to combine. Do not let it boil too much.
• Once the mixture thickens, add the thick coconut milk (second extract) and stir well. Let it simmer for 2-3 more minutes, but don’t boil after adding the thick coconut milk.

Flavoring:

• Add cardamom powder, dry ginger powder, and cumin powder (if using). Stir well.

Garnish:

• In a small pan, heat the ghee and fry the cashews until golden brown. Remove the cashews and add the raisins to the same ghee. Fry until they puff up.
• Add the fried cashews and raisins to the Parippu Prathaman.

Serve:

• Serve the Parippu Prathaman warm, garnished with the fried cashews and raisins.

Tips:

• Adjust the consistency by adding more or less coconut milk depending on how thick you prefer the dessert.
• Dry roasting the moong dal enhances the flavor, but you can skip this step if you're in a hurry.
• The prathaman can thicken as it cools, so you can add a little warm water or coconut milk to loosen it before serving.

This rich, flavorful dessert is perfect for special occasions and festive celebrations!

Prathaman is a traditional South Indian dessert, specifically from Kerala, typically served during festivals like Onam and Vishu. It is a type of payasam (sweet pudding), but what sets Prathaman apart is that it is usually richer, thicker, and made with a base of coconut milk, jaggery, and a key ingredient like lentils, fruits, or rice.

Types of Prathaman:

There are different variations of Prathaman depending on the primary ingredient:

1. Parippu Prathaman: Made with moong dal (split yellow lentils), coconut milk, and jaggery.
2. Chakka Prathaman: Made from ripe jackfruit cooked with coconut milk and jaggery.
3. Ada Prathaman: Made with ada, which are rice flakes, simmered in coconut milk and jaggery.
4. Pazham Prathaman: Made with ripe bananas (Nendran variety), coconut milk, and jaggery.

Basic Ingredients in Prathaman:

• Jaggery: The key sweetener in most prathamans, adding a rich caramel-like sweetness.
• Coconut Milk: Used in multiple stages (thin and thick) to create a creamy texture.
• Ghee: Adds richness and flavor.
• Cardamom: Used as a flavoring agent.
• Cashews and Raisins: Fried in ghee and added for garnish and crunch.

General Preparation Method:

1. The primary ingredient (dal, jackfruit, banana, or rice ada) is first cooked until soft.
2. Melted jaggery is added to sweeten the mixture.
3. The dish is then thickened with coconut milk (starting with thin coconut milk and finishing with thick coconut milk).
4. It is flavored with cardamom and garnished with fried cashews and raisins.

Serving:

Prathaman is typically served warmly as part of a sadhya (traditional Kerala feast) and is the grand finale dish. Its rich, thick consistency and the deep flavors of jaggery and coconut milk make it a beloved dessert.