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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.
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