Mathanga Pradhaman - Jaggery Recipies.

 

Mathanga Pradhaman

Ingredients:

Pumpkin - 500 gm

Jaggery - 300 gm

Roasted cumin - 1/2 tsp

Cardamom - 4-5 nos

Ghee - 2 tbsp

Coconut bits - 2 tbsp

Cashew and raisins

Thin coconut milk -1 1/2 cup

Thick coconut milk - 1 cup

Salt (a small pinch)...

Instructions

Extract 1 cup of thick and 1/2 cup of thin coconut milk. Then, measure and keep the jaggery, jeera powder, and dry ginger powder. Break the cashews, crush the cardamoms and slice the coconut thin to fry in ghee.

In a pressure cooker, heat 2 tsp of ghee, then add the cashews, cardamom, and coconut pieces. Fry everything till golden color.

Keep everything on a plate separately.

To the same ghee, add the moong dal and fry for 1 minute to get a nice flavor. Then, pour 3 cups of water.

Pressure cook for 3 whistles. Once the pressure subsides by itself, open the lid.

Mash the dal slightly with the ladle or a potato masher.

To a pan, add 2 cups of jaggery and 1/2 cup of water.

Heat till the jaggery dissolves completely, no string consistency is needed.

Filter the jaggery directly over the mashed moong dal. Stir well and continue boiling for 2 minutes.

Simmer the flame completely and pour the thin coconut milk. Don't add coconut milk when the flame is high, as there is a chance to get curdled. Mix till everything blends well and give a boil for another 2 minutes.

Now, pour the thick coconut milk.

Add the fried cashews, cardamoms, and coconut bits. Then, add the jeera powder and dry ginger powder. Mix well and switch off the flame.

Try this Parippu Pradhaman Recipe for this coming Onam festival.

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