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Chana Dal Payasam | Split Bengal Gram Pudding

May-07-2017
Blessy Swarna
60 minutes
Prep Time
30 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Egg-free
  • Festive
  • Andhra Pradesh
  • Boiling
  • Dessert
  • Healthy

Ingredients Serving: 10

  1. Chana Dal - 2 cups
  2. sago Pearls (Sabudana) - 1/2 cup
  3. Good Quality jaggery - 300 grams or to taste
  4. Green cardamom Powder - 1/2 teaspoon
  5. salt - 1/4th teaspoon
  6. cashew Nut - 1 tablespoon
  7. Grated or Chopped Fresh or Dry coconut - 1/4th cup
  8. ghee / Clarified butter - 3 tablespoons

Instructions

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

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