Chana Dal Payasam | How to make Chana Dal Payasam

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Bykavitha ajit
Created on 7th Apr 2017
  • Chana Dal Payasam, How to make Chana Dal Payasam
Chana Dal Payasamby kavitha ajit
  • Chana Dal Payasam | How to make Chana Dal Payasam (4 likes)

  • 1 review
    Rate It!
  • By kavitha ajit
    Created on 7th Apr 2017

About Chana Dal Payasam

This is a kerala dish made with bengal gram, jaggery and coconut milk

Chana Dal Payasam, a marvellous creation to spice up your day. Chana Dal Payasam is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingChana Dal Payasam is just too tempting. This amazing recipe is provided by kavitha ajit. Be it kids or adults, no one can get away from this delicious dish. How to make Chana Dal Payasam is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Chana Dal Payasamby kavitha ajit. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Chana Dal Payasam is just the appropriate recipe to serve as many as 8. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time40mins
  • Serves8People
Chana Dal Payasam

Ingredients to make Chana Dal Payasam

  • Chana dal/ Bengal gram - 1 1/2 cups
  • Jaggery - 550 gms
  • Thin coconut milk - 4 cups
  • Thick coconut milk - 2 cups
  • Coconut bits - 3/4 cups
  • Cashew nuts - 1/2 cups
  • Ghee - 4 tbsp
  • Cardamom powder - 1/2 tsp
  • Roasted jeera powder - 1/2 tsp
  • Dry ginger powder - 1/2 tsp

How to make Chana Dal Payasam

  1. Wash chana dal. Now take a pressure cooker and heat 2 tsp of ghee and roast the dal on low flame. Do not brown the dal. After roasting for 4-5 mins, add 3 cups of water and pressure cooker it till done.
  2. Mash the dal till it is of a mushy texture. If you prefer small bites, do not mash it too much.
  3. Melt the jaggery in another pan by adding 1/2 cup of water. Strain the jaggery and add it to the mashed dal.
  4. Cook the dal and jaggery mixture in a wide and deep pan. Make sure to keep stirring in between to prevent it from sticking to the bottom of the pan.
  5. Now gradually add the thin coconut milk to the mixture. Bring it to a boil. Simmer it on low flame till the mixture reduces a little.
  6. Keep aside half cup of thick milk.
  7. Now add the remaining thick coconut milk to the dal and stir well. Do not boil. Keep stirring and cooking on low flame for 5-6 mins.
  8. Add the cardamom powder, jeera powder and the dry ginger powder to the milk which was kept aside. Mix well. Pour this milk to the Payasam.
  9. In a small pan, heat the remaining ghee and brown the cashews first, drain it on paper towel. In the same pan add the coconut bits and fry till it's golden brown. Add the coconut bits and the cashews to the Payasam.
  10. This Payasam can be had hot or cold.
My Tip: This payasam tends to thicken when it cools. So adjust the consistency accordingly.

Reviews for Chana Dal Payasam (1)

Manvi Chauhan4 months ago
Very nice recipe..