Name: Chana Dal Payasam | Split Bengal Gram Pudding recipe by Blessy Swarna at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 10
Ingredients: Chana Dal - 2 cups; Sago Pearls (Sabudana) - 1/2 cup; Good Quality Jaggery - 300 grams or to taste; Green Cardamom Powder - 1/2 teaspoon; Salt - 1/4th teaspoon; Cashew Nut - 1 tablespoon; Grated or Chopped Fresh or Dry Coconut - 1/4th cup; Ghee / Clarified butter - 3 tablespoons

ABOUT Chana Dal Payasam | Split Bengal Gram Pudding RECIPE

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 lover you should definitely give this a try.

Ingredients Serving: 10

Chana Dal - 2 cups
Sago Pearls (Sabudana) - 1/2 cup
Good Quality Jaggery - 300 grams or to taste
Green Cardamom Powder - 1/2 teaspoon
Salt - 1/4th teaspoon
Cashew Nut - 1 tablespoon
Grated or Chopped Fresh or Dry Coconut - 1/4th cup
Ghee / Clarified butter - 3 tablespoons

Instructions

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

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