Ingredients

• 500 g - kadalaparippu/ bengal gram dal
• 1 kg - jaggery
• 3 - coconuts, grated
• 10 g - cardamom powder
• 10 g each - cashewnut, kismis/ raisin
• A little ghee

How to Make Kadalapradaman payasam

• Boil dal in a cooker for 5 mins or up to 3 whistles.
• Extract coconut milk thrice.
• Melt and filter jaggery.
• Add the third extracted milk and filtered jaggery to the cooked dal and boil for 5 mins.
• Add second milk and boil for 3 mins.
• Then add the first milk and cardamom powder together.
• Finally, fry cashewnut and raisins in ghee and add to the payasam.
• Serve after 30 mins.