How to make Kadala Payasam (Chanadal Kheer) -

Chanadal cooked with jaggery and coconut milk and flavoured with dried ginger powder and roasted cumin powder.

Sanjeev Kapoor

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 Peach And White Chocolate Cake Oceanic pudding Cookie Ice Cream Moong Dal Kheer

Kadala Payasam (Chanadal Kheer)

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


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.