Dates Pradhaman and a Delectable Onam

Let me start by wishing all of you a very Happy Onam. For the past few years, we have made it a tradition to either call friends over for Onam or at least distribute payasam. I was looking for a new payasam to try this year and coincidentally saw part of this recipe on a Malayalam channel.

Even though it was an experiment, I was quite sure that it would turn out delicious (not bragging about my cooking skills…its truly that simple to make).

Ingredients

Pitted dates – 2 ½ cups (approx.)

Melted jaggery – 1 – 1 ½ cups (to taste)

Ghee/Clarified butter – 1 tbsp

Coconut milk – 5 cups

Water for soaking the dates and melting the jaggery

For Garnish

Chopped dates – ¼ cup

Cashew nut (chopped) – ¼ cup

Ghee/Clarified butter – 1 tbsp

Method

It is recommended to use a heavy bottomed vessel, like a cooker, for making this or any payasam. 

Chop the dates and make a paste (you could soak the dates in a little water for about 15-20 minutes for easier grinding). Keep aside.

Place a saucepan/vessel on medium heat. Add jaggery and about a ¼ cup of water and allow it to melt. Leave it on the lowest heat setting, while you start working on the dates.

Place the cooker on low heat and add 1-tablespoon ghee. Add the dates paste and allow it to cook for about 10-12 minutes, while stirring every 2 minutes or so.

Add half of the melted jaggery to the dates and stir well.

Allow it to cook for about 5 minutes. Taste and add more jaggery, if required.

Once the dates and jaggery mixture starts coming together, reduce the heat and add the coconut milk. (I used the ready-made variety that comes in a can. If using fresh milk, add the third/most diluted extract first, cook for about 10 minutes, add the second extract, and cook for another 5-10 minutes. Finally, add the first or the thickest milk and take it off the heat).

With the ready-made milk, you can allow the mixture to simmer for about 10 minutes after adding the milk and then remove it from the stove.

Heat a small pan, add 1-tablespoon ghee, and sauté the cashew nuts until they turn light brown. Turn off the heat and add the chopped dates. Mix well and garnish the dates pradhaman.

Serve warm or cold to suit your taste. 

For more Onam recipes, visit Onam Special and Onam and an Exciting Start to a Long Weekend.
Wishing you all a Very Happy and Delectable Onam!