Kadala Payasam (Chanadal Kheer)

Ingredients list for Kadala Payasam (Chanadal Kheer)

• 2 cups Split Bengal gram (chana dal)
• 2 cups Jaggery (gur)
• 2 cups Coconut milk
• 1 cup Coconut milk, thick
• 1/2 teaspoon Cumin powder, roasted
• 1/4 teaspoon Dry ginger powder (soonth)
• 4 tablespoons Ghee
• 1/2 cups Coconut, flaked
• 50 grams Cashewnuts

Method

1. Crush the pressure cooked chana dal lightly in a grinder.
2. Boil jaggery syrup in a deep non-stick pan.
3. Add crushed dal and mix well. Cook till thick.
4. Add thin coconut milk, mix well and cook on low heat for five to seven minutes.
5. Add thick coconut milk, mix well and remove from heat.
6. Add cardamom powder, cumin powder and soonth. Mix well.
7. Heat ghee in a non-stick pan. Add coconut flakes and saute till golden brown.
8. Remove from heat, drain on absorbent paper and set aside.
9. In the same pan, add cashewnuts and saute till light golden. Remove and set aside.
10. Add fried coconut flakes and cashewnuts in the payasam. Mix well and serve.