chana dal payasam recipe /kadalai paruppu payasam
chana dal payasam recipe /kadalai paruppu payasam
The very word payasam makes our special occasions more memorable and seduces our taste buds. All over India its commonly made and only difference are the names its called piyush ,kheer,payasam whatever but finally its all the one single thing. Usually we make moong dal payasam for all special accassions and this chana dal payasam recipe has a slightly different take to the regular ones. Loved the taste and its was so comforting and delightful. I have not roasted
the coconut before adding to payasam but you can very well do that for better flavour. Chana dal should be cooked correctly and it should not become too mushy some chunks of dal should be there for a nice bite. In addition to cashews you can even add some badam for more crunch.Edible camphor can also be added if you like the flavour but I have not added even though I love the flavour. This chana dal payasam recipe is very easy and tasty recipe that you should surely try. Different types of payasam and kheers are made and me too have some collections here in my blog
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javvarisi payasam with jaggery /sago kheer/sabudana payasam
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rice flakes payasam /aval payasam recipe / poha kheer
kaikuthal rice kheer/hand pound rice kheer
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chana dal payasam recipe /kadalai paruppu payasam
INGREDIENTS:
Chana dal /kadala paruppu – 1/2 cup
Jaggery/vellam – 1/2-3/4 th cup
Milk(boiled) – 1 cup
Cardamom powder /elakkai – 1 tsp
Grated coconut – 3 tbsp
Ghee – 1 tbsp
Some broken cashews and kismis
METHOD:
1.Add ghee to a pressure pan when it heats up add cashews to golden then add dried grapes to puff take these two separately in a plate.
2.Wash chana dal drain then in the same ghee fry dal till nice aroma comes then add 11/2 cups of water close the lid and cook till done(should not become too mushy).
3.Wait till the pressure subsides.
4.In-between heat jaggery with little water when it dissolves filter and keep ready.
5.Now open the pressure pan its ok if some water is there while cooking dal.
6.Add jaggery extract to this and let it boil.
7.Then add milk to it and cook for few minutes then add grated coconut.
8.When it come to payasam consistency switch off the stove add cardamom powder and then roasted cashew and grapes.
9.Serve and enjoy.
chana dal payasam recipe /kadalai paruppu payasam
Ingredients
- Chana dal /kadala paruppu - 1/2 cup
- Jaggery/vellam - 1/2-3/4 th cup
- Milk(boiled) - 1 cup
- Cardamom powder /elakkai - 1 tsp
- Grated coconut - 3 tbsp
- Ghee - 1 tbsp
- Some broken cashews and dry grapes
Instructions
- Add ghee to a pressure pan when it heats up add cashews to golden then add dried grapes to puff take these two separately in a plate.2.Wash chana dal drain then in the same ghee fry dal till nice aroma comes then add 11/2 cups of water close the lid and cook till done(should not become too mushy).3.Wait till the pressure subsides.4.In-between heat jaggery with little water when it dissolves filter and keep ready.5.Now open the pressure pan its ok if some water is there while cooking dal add jaggery extract to this and let it boil.6.Then add milk to it and cook for few minutes then add grated coconut.7.When it come to payasam consistency switch off the stove add cardamom powder and then roasted cashew and grapes.8.Serve and enjoy.
Notes
According to jaggery sweetness you can add it more or less.
Even a bit of pacha karpooram can be added if you like.
Add thick milk for nice tasty payasam.
Coconut chunks can be added instead of grated ones.
You can fry the coconut in ghee and add for more flavour.