Kadala Payasam (Chanadal Kheer) Chanadal cooked with jaggery and coconut milk and flavoured with dried ginger powder and roasted cumin powder. By Sanjeev Kapoor 05 Jul 2014 in Recipes Course New Update Main Ingredients Split Bengal gram (chana dal) , Jaggery (gur) Cuisine TamilNadu Course Desserts Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Medium Others Veg 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 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. 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. 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. 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. #Cashewnuts #Coconut milk #Dry ginger powder (soonth) #Ghee #Jaggery (gur) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article