Paruppu Pradaman – Coconut milk based jaggery and lentil porridge – Vegan / GFCF / Nut free Indian dessert
Moong dal/dehusked, split moong bean – 1/4 cup
Coconut Milk – 2 packets of dabur coconut milk or Milk from 2 coconuts
Green Cardamom – About 5 to 6 pods powdered
Jaggery (Organic) – 2 cups powdered
Nutralite vegan butter spread – 2 to 3 tbsps.
1/4 cup of thinly sliced coconut pieces.
1. Fry coconut pieces till brown and set aside.
2. Extract coconut milk:
Grate the coconut taking care not to scrape the kernel’s brown portion. Add a cup of boiling water to about 3 cups of grated coconut. Mix well and strain to get the first milk.
Add another cup of water to the strained coconut gratings and grind for a few minutes. Strain to get the second milk.
Add 2 cups of water to the ground coconut residue and grind well this time. Press out the milk either through a sieve or throught a muslin cloth. What you get will be thinner than the first too extracts – this is the third milk.
Set these three extracts separately aside.
3. Clean, wash and drain the moong beans for some time. I spread it on a towel and pat dry it as it hardly retains any water that way.
4. Roast till the dal just starts turning pink. Set aside in a plate to cool. When cool cook till soft but not mushy. (3 whistles in my Hawkins)
5. Mix the cooked dal with the powdered jaggery.
6. Heat a heavy wok and melt the nutralite. Add the dal-jaggery mixture and stir well till the jaggery melts well.
7. Add the third coconut extract milk and cook till it just starts boiling. Add the second extract and cook further. Do not boil. Remove from fire and add the first extract.
8. Stir well. Add cardamom powder and fried coconut slices.
9. Serve warm.
The amount of coconut milk also depends on the sweetness of the jaggery used which varies with the type. Some jaggery varieties are a salty, and these are not suitable for making pradaman. Organic jaggery imparts better colour and melts easily, and doesn’t have the slightest tinge of salt.
The consistency should be like that of ice cream melted to room temperature – not runny, not thick.
Always heat coconut milk on very low heat and do not bring it to a boil else it will curdle. The third extract contains mostly water and very less coconut flesh hence it can withstand boiling but not the first extract of pure coconut milk.