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Kadala Pradhaman | Lentil Pudding with Jaggery and Coconut Milk

Kadala Pradhaman is a dessert recipe for the Kerala feast of Sadya, which is made with chana dal / split garbanzo lentils, jaggery and coconut milk. This is one of the most popular recipes for a sadya, only second to maybe Ada Pradhaman.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6
Author Manju


  • 1 cup kadala parippu / chana dal , washed and soaked
  • 2 ½ cups crushed jaggery
  • ½ teaspoon Dry Ginger Powder / Chukku Podi
  • ¼ teaspoon Cumin Powder / Jeeraka Podi
  • 1 teaspoon Cardamom Powder / Elakka Podi
  • 1 can coconut milk (in place of randaam paal)
  • 2-3 tablespoon coconut cream (in place of onnam paal)
  • 2 tablespoon + 3 tablespoon ghee
  • 1 tablespoon crushed cashews
  • 2 tablespoon dried coconut chips / copra bits


  • Cook the kadala parippu / chana dal in a pressure cooker with enough water, till it is soft and mushy. Once it has cooled down a bit, puree this coarsely in a blender.
  • Heat the 2 tablespoon ghee in a heavy bottomed wide pan. Add the pureed dal / kadala to it. Cook with the ghee for 5-6 minutes over medium high heat, till the dal puree leaves the side of the pan and start to thicken up a little. Add the dry ginger powder, cumin powder and cardamom powder and mix well.
  • Meanwhile, melt the jaggery with about 2 tablespoon water in another pan. Let it come to a boil. Pour this over the cooked kadala in the other pan. Continue to cook this over medium heat for 3-4 minutes more. Keep stirring constantly.
  • Now add the coconut milk to this and lower the heat. Let it cook again for 4-5 minutes, while stirring constantly. Add the coconut cream, give it a quick mix and remove from heat.
  • Heat the 3 tablespoon ghee and add the crushed cashews and dried copra bits to it. Once the cashews and copra turns golden brown, pour this over the pradhaman / payasam. Enjoy hot or cold.


The 2 tablespoon water is added to the jaggery so there is something in the pan other than the jaggery till it starts to melt, otherwise it might caramelize and burn.
Remove the payasam right after you add the coconut cream. Otherwise the oil will separate from the coconut cream, because of its higher fat content, and that will leave a bad after taste to the payasam.