Chana Dal Payasam is a scrumptious payasam made with chana dal, jaggery, and coconut milk as the main ingredients. As yesterday was Aadi Friday made this delicious payasam as offering to God.
This whole month is auspicious and wanted to share this dessert with you all. There are so many variations in preparing this payasam. Some usually grind the entire chana dal and make it as payasam and some use cooked chana dal as such and make it as payasam. Also for thickening, some may use semolina and some of them use rice flour.
Some even skip the thickening process and enjoy the delicious coconut milk flavored payasam. Also to decorate I am using coconut bits and cashews sauteed in the ghee, as we are making this payasam with coconut milk. Keep the final consistency of payasam as pourable consistency. Once it cools the payasam thickens. Now let us see how to prepare this recipe.
Enjoy the video of chana dal payasam. Subscribe for more videos.
- 1/2 cup Chana dal/kadalai paruppu
- 1/2 cup Jaggery/Vellam
- 1/2 cup Coconut Milk thick extract
- 10 Cashews/Mundiri slit into two
- 1 tsp Cardamom powder
- 1 tbsp Coconut bits
- 1 tsp Ghee
- Soak chana dal for 4 hours. After soaked wash it thoroughly and discard the water.
- Add a cup of grated coconut and half a cup of water in a mixer jar. Grind it to smooth paste and extract the coconut milk using a muslin cloth and set aside.
- I have used organic jaggery so added directly as there were no impurities. If you are using regular jaggery heat jaggery in 1/4 cup of water and filter the impurities and use it in the recipe.
- In a pan add ghee. Once the ghee gets heated, add cashews and fry them until golden brown and set aside. In the same ghee add coconut bits. Fry them until golden brown and set aside.
- In a pressure cooker add soaked chana dal,1.5 cups of water and pressure cook for 3-4 whistles.
- Then take a ladle full of cooked chana dal and set aside. Grind the remaining chana dal to a smooth paste.
- Now place a pan add the ground chana dal paste, reserved cooked chana dal, jaggery, and cook until the jaggery dissolves completely.
- Then add coconut milk bring it to a boil and switch off the flame. After adding coconut milk you should not boil it for a very long time.
- Add cardamom powder, coconut bits, cashews, and mix all well. Serve hot or cold. Chana dal payasam is ready to relish.
- You can even roast chana dal and pressure cook for 3 whistles.
- I have used organic jaggery, so added directly as there were no impurities. If you are using regular jaggery, heat jaggery in 1/4 cup of water and filter the impurities and use it in the recipe.
- After adding coconut milk you should not boil it for a very long time.
- You can even add a pinch of salt at the lasts to enhance the taste of the payasam.
Delicious chana dal payasam is ready to relish.
If you found this post useful, I would love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
Leave a Reply