Kadala parippu payasam recipe – കടല പരിപ്പ് പായസം – Chana kheer

Name: Kadala parippu payasam recipe – കടല പരിപ്പ് പായസം – Chana kheer
Prep time: 1 h 50 min
Cook time: 20 min
Total time: 2 h 20 min
Yield: 250 gm
Cuisine: Kerala
Ingredients: Cardamom Powder; Cashew Nuts; Coconut Milk; Coconut Oil; Coconut pieces; Fried Coconut Pieces; Ghee; Jaggery; Raisins; Rice Flour; Salt; Split Bengal Gram; Sugar; Water

2013-09-02

Yield: 250 gm
Servings: 5
Prep Time: 1:50 h
Cook Time: 20m
Ready In: 2:20 h

MaherBan

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Kadala parippu payasam – കടല പരിപ്പ് പായസം

Kadala parippu payasam is a traditional Kerala style payasam. The main ingredient for this kheer / payasam is split bengal gram / channa dal / kaḍala parippu.

We usually can find this Kadala pradhaman in Kerala sadhya which is served in most of the Kerala weddings and other traditional functions such as Onam, Vishu etc.

This pradhaman is my mom’s favorite payasam.

Note : Make sure that you soak the Chana /split bengal gram ( കടല പരിപ്പ് ) for three hours before cooking.

Ingredients

Rice flour - 1 cup
Water - 2 cup
Salt to taste
Oil - 2 tbsp
Channa dal or split Bengal gram ( Kadala parippu ) - 1 cup
Water - 1 cup
Jaggery - 1 cup
Coconut Milk - 2 cup
Ghee- 3 tsp
Cashew nuts-10 nos
Raisins - 15 nos
Coconut pieces - 10 small pieces
Cardamom powder - 1 tsp
Sugar - 3 tbsp

Method

Step 1

First step is to make small rice balls. Heat a vessel, add water, salt and oil and let it come to boil. After it boils, reduce the heat and add rice flour. Stir well.

Switch off the flame and using a ladle mix it well until you get it into a smooth consistent dough.

Once it cool a bit, use your hand at the end to knead into a smooth dough.

Step 2

Take some dough in your hand and using your fingers make small balls. If the dough keeps sticking to your hand, smear little oil to your fingers to continue making the balls.

Step 3

Heat 1 cup coconut milk by adding sugar to it. When it boils, add the rice balls to it. Keep in low flame to about 15 minutes. Stir well. Switch off the flame.

Step 4

Soak the Channa for 3 hours. In a pressure cooker cook the soaked channa with 1 cup of water. Cook until 2 whistle.

Step 5

Take a pan add jaggery and water. Then heat it until it became a liquid form. Strain it using a strainer.

Step 6

Heat 1 tsp ghee in a thick bottom vessel. Add the cooked channa or kadala parippu into the ghee and stir well. Pour the jaggery syrup into it and stir continuously.

Add the rice balls in to it and mix well.
Add the coconut milk and mix well.Cook it for 5 minutes in medium heat and stir continuously. Add the cardamom powder. Mix well.

Step 7

In another pan heat 3 tsp of ghee and add the coconut pieces, cashews and saute well once. When it turns to a light brown color add the raisins and saute for 2 minutes.

Step 8

Now add cashew nuts, coconut pieces and raisins in to the Kadala payasam and stir well.
The delicious Kadala payasam is ready to be served.

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