Chana Dal Payasam/ Channa Dal Payasam/ Channa Dal Kheer/ Senaga Pappu Payasam/ Channa Dal Jaggery Payasam/ Kadalai Paruppu Payasam/ Bengal Gram Kheer/ Split Bengal Gram Kheer/ Split Bengal Gram Pudding


This payasam is my childhood favorite recipe, all the way from Rayalseema!! It is made on special occasions. I learnt this recipe from my mom. If you're a dessert or sweet fanatic,  you should definitely give this a try.  



To make this recipe, you'll need : 


Channa dal
2 cups
Sago pearls (sabudana)
½ cup
Good quality jaggery
300 grams (or) according to taste
Cardamom powder
½ teaspoon
Salt
1/4th teaspoon
Cashew nuts
1 tablespoons
Grated or chopped fresh or dry coconut
1/4th cup
Ghee
3 tablespoons



                                                      
Method : 

1. Soak the channa dal and the sago pearls separately for 1 hour. 
2. Add salt to the channa dal and cook until done. Also, cook sago pearls separately until done. 
3. To the cooked channa dal, add the cooked sago pearls and jaggery.
4. Once the jaggery is melted add the grated or chopped fresh/ dry coconut to the payasam, also add cardamom powder.
5. Now, in a separate tempering vessel, add ghee and cashew nuts, fry until they turn golden in color. Add this to the payasam. 
6. Serve hot or chilled. It tastes equally good, the both ways. 

                                                                            Pictorial : 


Soak channa dal 



Soak sago pearls



Add salt and cook the channa dal until done.



Cook the sago pearls until done.




To the cooked channa dal, add sago pearls.




add jaggery and cook on low heat until the jaggery dissolves completely and you will see the color change. 




Now, add grated or chopped fresh/dry coconut. 




add green cardamom powder 



add fried cashews to the payasam and serve hot or chilled. 




Enjoy ! 

Notes : 
1. Add jaggery according to taste, it depends on the sweetness of jaggery. 
2. You can melt the jaggery on before hand separately and strain it, if your jaggery is'nt clean.
3. You can also add regular or coconut milk to your payasam. 
4. You can also add cooked vermicelli or dalia (broken wheat) to the payasam. 
5. Cook the channa dal until just done, it should not get over cooked. 

Thank you for visiting Blessy's Kitchen :)