Another sweet treat? Sure, why not? You tell me (Rava Laddu & Rava Kesari) why not? But definitely not because I wanted to jump inside the backwagon of the millions who are via blogging, sharing recipes on sweets or sweetness profound recipes. I actually made this Indian, specifically Kerala style (Kiri Hodi, Malabar Fish Curry & Palakura Pappu) sweet porridge for god and we may have totally and outrightly put a stop to celebrating Deepavali by inviting friends, or enemies within, yet god is very much important to us. Are you right now asking me why my Pradhaman is not like those really dark brown ones? Those made by others? Let me tell you why. Basically because its a no show to sugar (Custard Caramel) in Pradhaman, also known as payasam, or you call it kheer as well. Of course sugar is still needed, which I actually served separately so that you can tip according to how much you want or you may not want sugar at all, and being a typical Malaysian I opted for Gula Melaka/palm sugar instead of jaggery/sakkara. Also, no condensed milk for sugar killing us. Regardless, nothing is compromised in terms of Parippu Pradhaman being a memorable luscious sweet treat. In fact I must say that my version to my Parippu Pradhaman is heightened due some sago (Honeydew Sago, Green Bean Sweet Porridge & Bubur Cha Cha) and saffron strands playing a role in giving a buttery golden hue and rich aroma. Of course, we need ghee (Ghee Rice) as well for further depth in scent and richness, and who ever in the right frame of mind will ditch coconut milk aside for Parippu Paradhaman.
1 cup split green beans/moong dhal -soaked for 2-3 hours.
1/4 cup sago - soaked in water for 1 hour and rinsed
1 cup coconut milk
3-4 cardamoms- remove skin and crush the pods.
2 tbsp ghee (or as per taste)
2 tbsp cashew nuts - break into smaller pieces
2 tbsp dried black currants
1/4 tsp saffron strands
Palm sugar/white sugar as needed - simmer with water for a thick syrup.
Simmer peas with 2 cups of water till half cooked.
Slowly stir in sago and simmer.
Cook till peas are soften and sago becomes translucent,
Add cardamom, saffron strands and coconut milk.
Stir and once heated through, off the heat.
In a pan, heat ghee and temper cashews and currants.
Pour over payasam and stir in.
Served with palm/white sugar syrup