Kadalai Paruppu Payasam Recipe / Channa Dal Payasam Recipe / Paruppu Pradhaman Recipe 

Learn how to make Kadalai Paruppu Payasam by following this easy simple recipe. Kadalai Paruppu Payasam / Channa Dal Payasam is a delicious jaggery and coconut milk based payasam specially made during festivals, occasions and Onam.

An Onam Sadhya is incomplete without a payasam. They basically serve 2-3 variety of payasam in an Onam Sadhya. It is also served in weddings and other traditional functions and occasions. 

It is made of channa dal, jaggery and coconut milk. At the end ghee roasted coconut pieces, cashewnuts and raisins are mixed with the payasam and served hot or chilled.

I love this dessert because it is super easy, quick and simple to prepare and its a healthy delicious dessert. The flavour is beautiful and it has a very rich texture and taste. So next time you want to make a delicious dessert with health keeping in mind go for this recipe and relish the rich taste and get impressive 😁. 

Hope you liked the recipe please do share your feedback and thoughts, I would love to hear from you 😀

Happy cooking 😀 


Preparation time :10 mins

Cooking time : 15 mins

Serves :3-4

Ingredients :

Channa Dal – 100 gms

Jaggery – 1 cup grated 

Coconut milk – 2 cups

Cardamom powder – ½ tsp

Ginger powder – ¼ tsp

Ghee – 4 tbsps

Coconut – 2 tbsps small pieces

Cashewnuts – 8-10 chopped

Raisins – 1 tbsp

Water – 1 cup

Method :

In a sauce pan add the grated jaggery and add water just upto immersing level. Heat it a bit and take off the heat. Let the jaggery dissolve in the hot water. Later strain it if required and keep aside.

In a pressure cooker add the channa dal and about half cup water just add water upto immersing level and pressure cook for 3-4 whistles. The dal should not be over cooked and mushy. 

Now add the jaggery, ginger powder, cardamom powder to the cooked dal and bring to boil. Let it simmer for 2-3 mins.

Add the coconut milk and when it is about to boil take off the heat.

Heat ghee in a pan. Add the coconut peices, cashewnuts and raisins and fry till golden. Pour this over the payasam and mix well.

Serve hot or chilled.


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