How to make Kadala Payasam (Chanadal Kheer) -
Chanadal cooked with jaggery and coconut milk and flavoured with dried ginger powder and roasted cumin powder.
This recipe is contributed by Member Renjini Selvan Velayudhan.
Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Jaggery (gur) (गुड़)
Cuisine : TamilNadu
Course : Desserts
For more recipes related to Kadala Payasam (Chanadal Kheer) checkout Chanadal Halwa, Madgane, Coconut Parippu Payasam, Kadala Paruppu Payasam . You can also find more Desserts recipes like Wine Biscuits Golgappa Espresso Shots Baked Alaska Caramel Walnut Chocolate Tart - SK Khazana
Kadala Payasam (Chanadal Kheer) Recipe Card
Dessert is mostly referred to a final sweet course that concludes a meal, but those with a serious sweet tooth will agree that anytime is dessert time. The array of ingredients that you can use to prepare these decadent delights gives you plenty of room for innovation and variety.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Kadala Payasam (Chanadal Kheer) Recipe
Split Bengal gram (chana dal) 2 cup
Jaggery (gur) 2 cup
Coconut milk 2 cup
Thick coconut milk 1 cup
Roasted cumin powder 1/2 teaspoon
Dry ginger powder (soonth) 1/4 teaspoon
Ghee 4 tablespoon
Coconut flaked 1/2 cup
Cashewnuts 50 grams
Method
Step 1
Crush the pressure cooked chana dal lightly in a grinder. Boil jaggery syrup in a deep non-stick pan. Add crushed dal and mix well. Cook till thick.
Step 2
Add thin coconut milk, mix well and cook on low heat for five to seven minutes. Add thick coconut milk, mix well and remove from heat.
Step 3
Add cardamom powder, cumin powder and soonth. Mix well. Heat ghee in a non-stick pan. Add coconut flakes and saute till golden brown. Remove from heat, drain on absorbent paper and set aside.
Step 4
In the same pan, add cashewnuts and saute till light golden. Remove and set aside. Add fried coconut flakes and cashewnuts in the payasam. Mix well and serve.
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