This is my first recipe posting and I thought I would start with something sweet. One of my personal favourites among Palakkad Iyer desserts, our traditional cuisine, is Parippu Pradhaman . Actually, we do not have the concept of dessert, which is served at the end of the meal, as is known in the Western world. In most regional cuisines of India, traditonally a sweet ot sweet dish is preapared for festivities mostly and either served along with the meal, as a stand-alone dish in between mealtimes or sometimes served at tea time like a snack.
In Indian, depending on the region of the country, a very common sweet that is served as festive fare is the Indian equivalent of the rice pudding. In the North this rice pudding is called kheer and in my community we refer to this as “Payasam”
Kheers and Payasam come in many variations and can be milk or coconut based and made with rice, broken wheat, vermicelli, etc and is sweetened with either sugar or jaggery (unrefined form of sugar)
A pradhaman is a payasam(kheer/dessert) from the South Indian state of Kerala and is usually made using jaggery and coconut milk, though it is sometimes made with milk and sugar. A Pradhaman is typically festive fare and usually one of the sweets served at a “Sadhya” (festive meal). The name “Pradhaman” means “the first one” and it is typically the first item served during the Sadhya.
Parippu(lentil) pradhamans can be made using either moong dal or chana dal, or a combination of rice and moong dal.
I usually make this using a combination of moong dal and chana dal, which we like. A Pradhaman is generally a little thicker in consistency than a Payasam/ Kheer. As always, there are as many versions of this dish with minor variations, and this is mine.