Thoroughly cooked split green grams are simmered thoroughly in melted jaggery before adding coconut milk. Add a pinch of dry ginger powder and cardamom powder to the dessert just after you switch it off. Finely cut coconut pieces are roasted in clarified butter and added to the pradhaman for added richness.
- Mung dal – ½ cup, washed, drained
- Clarified butter – 5 tbsp + 1 tsp
- Jaggery – 300 grams
- Water – 1/3 cup
- Coconut milk – 1/2 cup [1st extract]
- Coconut milk- 3/4 cup [2nd extract]
- Coconut milk – 1 cup [3rd extract]
- Cardamom, powdered – ½ tsp
- Dry ginger, powdered – ¼ tsp
- Coconut pieces – ¼ cup, finely chopped
- Cashew nuts – 2 tbsp, roughly chopped
- Raisins – 1 tbsp
How to Cook
- Place a large frying pan on medium to high heat and heat clarified butter.
- Add washed and drained moong dal to the clarified butter and roast until dark brown. Add water enough to cover the lentils.
- Let the mixture come to a boil. Cover the frying pan with a lid and cook until lentils are well-cooked.
- In a wide mouthed, heavy bottom pan, add grated jaggery with 1/3 cups water. Allow the jaggery to melt. Boil the mixture until it reaches a thick consistency. Strain the melted jaggery usin a fine strainer and keep aside.
- Once the dal is cooked, strain the water and mash it well. Transfer the dal to the wide mouthed, heavy bottom pan.
- Add the strained water and jaggery to the lentils and cook until mixture thickens, while stirring every now and then so that the lentils will to stick to the bottom of the pan.
- Mix in the third extract of coconut milk and cook until mixture thickens. Mix the second extract of the coconut milk and allow the mixture to thicken once again. Mix in the first extract and wait until the mixture starts just bubbling.
- Turn off the heat and mix in dried ginger powder and cardamom powder.
- In a small sautéing pan, heat rest of the clarified butter. Add coconut pieces and cashew to the same and roast until both turn deep brown. Mix in raisins and give a quick mix.
- Pour the mixture atop the Pradhaman and mix in. Serve hot or cold.