Kadala Parippyu Pradaman - Split Bengal gram Kheer

Ingredients: - 

1. Kadala Parippu/Split Bengal Gram – 1 ½ cups
2. Onnam Paal/Thick coconut milk -1 cup
3. Randam Paal/Thin coconut milk -3 cups
4. Cardamom pods -4(Grind them with a tsp of sugar or crush with pestle in a mortar)
5. Salt – a pinch
6. Brown Jaggery - 6 to 8 cubes or as needed
7. Water - 2 cups + more if needed
8. Ghee - 2tsp
9. Coconut pieces - 2tsp
10. Raisins and cashews – a handful

Preparation Method:-

• Wash the Kadala parippu/Bengal gram and drain of the water completely.
• Dry roast the gram till it turns golden brown and let it cool a bit. 
• Press cook the roasted gram with enough water for 6-7 whistles(keep the flame to medium after the first whistle comes). Put off the stove.
• Once the cooker cools downs completely, open the cooker. Mash ¾ quantity of the gram very well and leave ¼ portion not mashed.
• Pour 2 cups of water in apot and add jaggery. Let the jaggery boil and melt completely. Take off the stove and strain into a diiffernt bowl to remove all the impurities.
• Add the jaggery to the mashed/cooked Kadala parippu/Bengal gram and stir well to combine.
• Put on the stove and let it cook for another three-five minutes stirring continuosly.
• Add the Randam Paal/thin coconut milk and bring it to boil. Reduce the heat to medium and let it boil for another three-five minutes till the Parippu is well combined with Jaggery and coconut milk. 
• Add the Onnam Pal/thin coconut milk and keep stiring for few more minutes. Take off the stove once they get to boil(If the payasam/pradaman is too thick, pour some hot water and get the payasam to boiling point and take off the stove)  
• Add in cardamom powder, a pinch of salt and mix well. 
• Heat up a small pan, pour ghee into it add raisins, cashews and coconut pieces fry for a minute until everything turns light brown. 
• Add this to the pradaman along with the ghee. Keep it covered until ready to serve.
• Move to a serving dish. Serve warm.