Sunday, April 15, 2018

Tri-Fruit /Mukkani Pradhaman


Happy Vishu to all of you! . Vishu is celebrated as new year day in Kerala and some parts of Tamil Nadu. Vishukani is a traditional ritual of arranging several auspicious things to be seen on the Vishu day in the early morning.
 
For celebrating Vishu  sweet dish will be prepared . so I made pradhaman; which is delicious It is mainly prepared for special occasions and festivals days. So, I decided to make Mukkani pradhaman for Vishu today.There are several 'varieties Payasam' or 'Pradhaman' each with its own unique taste and flavour. The difference between the two is that Payasam uses milk and sugar, Pradhaman is made with coconut milk and jaggery and it  is also mostly made with lentil or with ripe fruits.
 
Mango, Jackfruit and Banana are the most very important fruits. They are called 'Mukkani'/ Tri-Fruit As these fruits are seasonal and available all together at this summer, thought of preparing a dessert with these fruits which resulted in my MUKKANI pradhaman. Correct amount of mixtures gives the unique blend and enhance the taste of Pradhaman/ payasam. . Mukkani Pradhaman is scrumptious and flavourful. So try this dessert in this summer bcz these fruits available in summer only!

Ingredients:
NendraPazham-1
Ripe Mango - 1
Jack Fruit – 4
Ghee-2tbsp
Jaggery-1 cup
Sabudhana-50gm
Thin Coconut milk -3rd extract /Monnampal : 1 cup
Semi Thick Coconut milk – 2nd extract /Randaampal : 1cup
Thick Coconut milk – 1st extract /Onnampaal : 1/2 cup
Cardamom powder-1/4 tsp
cashew /raisins- as desired

How to Make Coconut Milk :
Take a 1 1/2 fresh coconut, grate it finely. In a blender or food processor, add the grated coconut with1 cup of water and process for a minute, then squeeze it for milk. This gives you 1cup thick milk.
Return coconut to processor and add 2 cup water and process for couple of minutes and squeeze it for milk in separate bowl. This gives you 1cup thin milk. Like that extract  light, thin thick coconut milk.
 
 Method:
1.In a pan dry roast the sabhudhana in a medium flame and  cook it with enough water in a medium flame
2.Peel and roughly chop half the quantity of mango and banana, de-seed the jack fruit and grind these all together to a fine paste without adding water.
3.Finely chop the leftover mangoes, banana and jack fruit and keep it aside
4. Meanwhile melt the jaggery and strain it, Fry the cashews and Raisins in the ghee and keep it aside.
5. Once the sabhudhana cooked add the jaggery syrup and let it cook for 2-3 minutes.
6.Now Add the mixed fruit paste and reduce the fire to low; keep stirring to dissolve and boil until the mixture thickens
7. Now add third extract coconut milk and let it cook for one boil only.
8.Add the second milk and boil again stirring continuously for about 8 – 10 minutes or until the mixture thickens
9.Finally add the first milk and cook for couple of minutes and switch off the flame. Never boil after adding thick coconut milk.
10.In leftover ghee roast the finely chopped fruits (banana, jack fruit and mangoes) until they turn golden brown.
11. Nowadd the fried cashews,cardamom powder and fried fruits to pradhaman and give it a mix.
12.Delicious Pradhaman /Payasam is ready to serve. Serve hot or chilled as you wish and Enjoy!


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