Senagapappu Saggubiyyam Payasam | How to make Senagapappu Saggubiyyam Payasam

By Padma Rekha  |  13th Nov 2015  |  
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  • Senagapappu Saggubiyyam Payasam, How to make Senagapappu Saggubiyyam Payasam
Senagapappu Saggubiyyam Payasamby Padma Rekha
  • Prep Time

    0

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

18

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About Senagapappu Saggubiyyam Payasam

Senagapappu Saggubiyyam Payasam, a deliciously finger licking recipe to treat your family and friends. This recipe of Senagapappu Saggubiyyam Payasam by Padma Rekha will definitely help you in its preparation. The Senagapappu Saggubiyyam Payasam can be prepared within few minutes. The time taken for cooking Senagapappu Saggubiyyam Payasam is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Senagapappu Saggubiyyam Payasam step by step. The detailed explanation makes Senagapappu Saggubiyyam Payasam so simple and easy that even beginners can try it out. The recipe for Senagapappu Saggubiyyam Payasam can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Senagapappu Saggubiyyam Payasam from BetterButter.

Senagapappu Saggubiyyam Payasam

Ingredients to make Senagapappu Saggubiyyam Payasam

  • Saggubiyyam (sabudana)- 1 cup
  • Senagapappu (split chick peas/ channa dal)- 1/2 cup
  • Grated jaggery- 1 cup
  • Milk - 2 cups
  • Cashew nuts- 10
  • Raisins- 10
  • Ghee - 1 tbsp
  • Cardamom powder- 1 tsp

How to make Senagapappu Saggubiyyam Payasam

  1. Soak the channa dal in water for 1/2 an hour and pressure cook till 2 whistles blow. Also soak the sabudana in water for 2 hours and cook in 2 cups of water till it becomes soft.
  2. Strain the cooked chana dal if any water is left. In this chana dal water, soak the grated jaggery for 10 minutes and strain, set aside.
  3. Heat ghee in a pan and fry the cashews and raisins remove and set aside. In a heavy bottomed pan boil the jaggery water and bring it to a boil and cook for 8 minutes.
  4. Now add in the cooked channa dal, cooked sabudana with liquid and keep the heat low. Let it cook for 8 more minutes and keep stirring in between.
  5. After this time, turn off the heat and add milk (note to boil the milk and let it cool, if you add hot milk it will curdle. So cool the milk and then add it to the payasam.) Give a good stir to combine every thing well together.
  6. Add the fried cashew nuts, raisins, cardamom powder, mix well and serve.

My Tip:

I wanted my payasam little thick like paramannam (pudding) so I used 1 cup milk. However, I have mentioned 2 cups milk as this makes a little thin payasam consistency so adjust as per taste. Instead of jaggery, you can use sugar but I like the taste of jaggery.

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