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KADALA PARIPPU PRADHAMAN /Chenna Dhal Payasam : Indian Food & Cooking Recipes
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  Contributed By: Sadhana Padmanabhan
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Cooking Instructions

Onam is a harvest festival and is thebiggest celebration of state Kerala.  KadalaparippuPradhaman is another classic dessert or traditional Payasam of Kerala. EveryOnam I try to make different kinds of Pradhaman or Payasam, Here I’m sharing myrecipe for Paruppu Pradhaman. Wishing all Keralites a Happy and ProsperousOnam.


Kadala Paruppu / Chenna Dhal      1cup
Water                                          2 cups
Jaggery                                       300 gms
Thick Coconut milk                       1 cup
Thin Coconut milk                        2 cups
Powdered Cardamom                   2 Tsp.
Dry Ginger Powder                       ½ Tsp. 
Coconut slices                             1 Tbsp.
Ghee                                          3 Tbsp.
Cashew nuts                                2Tbsp. 


  • Wash the Chenna dhal thoroughly. Pressure cooks it with2cups of water for 3 whistles on medium high heat.
  • Meantime, boil the jaggery in 1 cup of water so that itmelts completely.  Filter it and keepaside.
  • Open the cooker lid, and check the dhal. The dhal shouldbe well cooked but should not become a paste.
  • Mash the chana dal with the back of a wooden spoon. Donot mash it to a very smooth paste.
  • Heats a wide pan add the 2 tbsp. of ghee, cooked dhal andjaggery.
  • Now pour the thin coconut milk, keep stirring, lower theheat to low and cook till the mixture has slightly thickened.
  • Now add cardamom powder and dry ginger powder to themixture. Combine well.
  • Reduce heat and add the Thick coconut milk. Mix well andremove from the heat after a minute. DO NOT BOIL.
  • Heat 1 tsp of ghee in another pan and roast the Cashew nutsand coconut, add it to the Pradhaman
  • Drizzle 1 tbsp. ghee over the mixture.
  • Serve in a dessert bowl.


Adjust the jaggery and coconut milk according to yourpreference.

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