Yellow Mung Bean pudding

Yellow mung bean pudding (paripppu pradhaman) is a healthy dessert option which is served during feast (sadya) time in the traditional functions of Kerala. This is a semi-liquid kind of dessert usually served in bowls or tea cups. This protein rich dessert has a very good blend of coconut milk and beans with a healthy sugar alternative of jaggery/molasses.

Cook Time:

25 Minutes

Yield:

4 Servings

Ease of Cooking:

Moderate

What all you'll need?

• Yellow Mung bean- 1 cup
• Jaggery/Molasses- 1.5 cups
• Cardamom Powder - 2 teaspoons
• Dried Ginger Powder - 1 teaspoon
  
• Cashew- 2 tablespoons
• Raisins- 2 tablespoons
• Coconut Milk - 3 cups
• Water- 3 cups
  
• Clarified butter/Ghee- 3 teaspoons

Let's cook it!!

1. Pressure cook the mung beans (in a pressure cooker) in 2 cups of water for 3 whistles.
   
2. Once the cooker cools down and all the pressure has been released, open the cooker and transfer the cooked mung beans to a bowl. Mash it well.
   
3. Boil one cup of water in a pan. Once the water boils, add jaggery, let it dissolve and form a thick syrup.
4. Add mashed mung bean mixture to the jaggery syrup. Mix it well and keep stirring until it forms a thick paste.
   
5. Add 2 cups of coconut milk to the above mixture and keep on stirring continuously until coconut milk reduces by half.
6. Now, add one more cup of coconut milk and turn off the stove so that it won't boil.
   
7. Add the cardamom powder and dried ginger powder(chukku podi) to the above mixture and mix it well.
8. Fry cashew nuts & raisins in a pan with clarified butter/ghee. Wait for the cashews to turn golden brown and raisins to plump up. Add to the pudding (pradhaman) and mix it well.

Yellow mung bean pudding is ready to be served!