Learn how to make Kadalai Paruppu Payasam by following this easy simple recipe. Kadalai Paruppu Payasam aka 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.
This chana dal payasam 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 impressed.
I hope you try the recipe and please do share your thoughts about the recipe with me here.
FEW INDIAN SWEETS AND DESSERTS YOU MIGHT LIKE
● Colourful Sweet Boondi
● Mango Rasmalai
● Sooji Ka Halwa
● Bread Dates Halwa
● Baked Rasgulla
● Tricolor Semiya
● Steamed Mango Yogurt
● Milk Cake / Kalakand
● Sweet Khaja
● Bread Gulab Jamun
● Mixed Fruit & Nuts Kheer
● Black Rice Kheer
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
Let’s get started with the recipe now.
Preparation time: 10 mins
Cooking time: 15 mins
Ingredients to make kadalai paruppu payasam:
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
How to make kadalai paruppu payasam:
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.
Well, if you make this kadalai paruppu payasam, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.