Name: Senagapappu Saggubiyyam Payasam recipe by Padma Rekha at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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.
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.
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.
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.
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.
Add the fried cashew nuts, raisins, cardamom powder, mix well and serve.

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