Split Chickpeas Pudding | Kadala Pradhaman

Split Chickpeas Pudding | Kadala Pradhaman
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Kadala Pradhaman is hands down everyone’s favorite Kerala dessert in this house and it makes an appearance for every single sadya we make throughout the year! If you’re a chickpeas lover like us, I guarantee you’ll be a fan too.

Nutrition Facts For Chickpeas
Source:USDA

Mashed split chickpeas is simmered in coconut milk, coconut sugar, cardamom, and ginger powder then garnished with toasted coconut pieces, cashews, and raisins. Yum! The best thing is that you can make the whole thing in an instant pot.

Kadala Pradhaman

Split Chickpeas Pudding | Kadala Pradhaman

Mashed split chickpeas simmered in coconut milk, coconut sugar, cardamom, and ginger powder then garnished with toasted coconut pieces, cashews, and raisins.
Prep Time 1 hr
Cook Time 40 mins
Total Time 1 hr 40 mins
Course Dessert
Cuisine Indian, Kerala
Servings 5 people

Equipment

  • Instant pot or pressure cooker

Ingredients
  

  • 1 cup split chickpeas chana dal
  • 1 cans coconut milk full fat
  • 3 1/2 cups coconut sugar
  • 3 tsp ginger powder
  • 1 tbsp sago tapioca pearls also work really well
  • 8 whole green cardamons
  • 1/4 cup cashews
  • 1/4 cup raisins
  • 1 -2 tbsp sliced coconut pieces frozen or fresh
  • 3 tbsp coconut oil
  • pinch salt

Instructions
 

  • Soak the split chickpeas for about an hour
  • Drain them and throw them in an Instant pot with around 3 cups of water and press the bean button. Or 15 mins on high pressure in an electric pressure cooker. Cook for 8 – 9 whistles if you're using a stovetop pressure cooker.
  • While that's cooking soak some sago or tapioca pearls. Sago pearls are made with starch that's derived from palm while the latter is made with starch from tapioca. Traditionally sago or chowari is used but both works really well.
    Sago
  • Gather your cashews and raisins. Feel free to add more or less according to your preference.
    Dried fruits
  • Heat oil in a pan and roast the sliced coconut pieces on low.
    Fried Coconut
  • Roast the cashews and raisins on low. Stirring constantly, making sure they don't burn. Turn off the heat when the raisins balloon up and the cashews are golden.
  • Mash the cooked split chickpeas with the back of a spoon or with a potato masher.
    Cooked chana dal
  • Press the saute button on your instant pot or pressure cooker; medium heat if it's a stovetop pressure cooker. Mix in coconut sugar, coconut milk, ginger powder, cardamons, and sago. Continue to cook for a few minutes, stirring occasionally until it reaches the consistency you prefer. Bear in mind that it thickens as it cools down.
  • Now turn off the heat and mix in the roasted coconut, cashews, raisins, and a pinch of salt. Enjoy hot or cold!
    Kadala Pradhaman
Keyword Chickpeas, Coconut milk, Coconut sugar


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