Palaa Palzha Payasam or Chakka Pradaman

                                Palaa Palzha Payasam or Chakka Pradaman

           Payasam is a sweet dish, in North India its thickened version is called Kheer.  In Kerala it is called as pradaman. They use fruits Iike Nenthran Banana and Jack-fruit to make pradaman. They use only the fruit pulp, milk and jaggery.
           But in Tamilnadu, we use little moong dhal, milk, jaggery, a slightly different version. This payasam is very simple an easy to make.

Cuisine: South Indian
Serves: 3 to 4 persons

Ingredients: 
Jaggery: 100 gms
Milk: 250 ml
Cardamon: 2 to 3
Cashews: 5 to 6
Raisins: A few
Jack-fruit: 5 to 6 pieces
Water as needed
Moong dhal: 30 gms
Ghee or Coconut Oil: 3 tea spoons

Method:
1. Pound the jaggery well, add water and pour into a pan and heat it till the jaggery melts.
2. Put off the flame and filter the liquid and keep it aside.
3. Chop the jack fruit pieces finely and put in a pan and little water, till the pieces immerse, boil it for five minutes.
4. Pressure cook the moong dhal in a 3 litre pressure cooker for 3 to 4 whistles. Let it cool.
5. Add the boiled jack fruit to the cooker, then add the jaggery syrup, mix well and allow it to boil, add crushed cardamon.
6. In the meantime, take a small pan add ghee or coconut oil, heat it and add cashews, raisins and fry till golden brown, add this to the payasam and stir well.
7. Boil the payasam for 10 minutes and put off the flame and allow it to cool. When it is cooled completely, add boiled and cooked milk at room temperature and serve.