22 CHANNA DHAL PAYASAM - My 550 Th Post

Channa Dal(Bengal Gram) Kheer / Kadalai Paruppu Payasam/ Senaga Pappu Payasam/ Kadale Bele Payasa

  
A sweet post to celebrate my 550th Post and also to reach Eight Lakh + Hits(8,00,000).
Thanks to all my Friends, readers and Family for helping me reach this milestone and please continue your support.

Channa dhal payasam is one of my favourite, I prepare this most of the time for any celebration or festival at home as this
is also a favourite among my Family members. To celebrate 2 events in my blog today I am posting a sweet dish.

 


Channa Dhal - 1 cup
Jaggery - 1 cup( or a little above if more sweetness is required)
Coconut Milk - 1 - 1 1/2 cups( Thick milk)
Ghee - 2 tbsp
Cardamom Powder - few pinches
Cashewnut - few broken pieces
Coconut Pieces - few chopped thinly(optional)

 

Wash and pressure cook channa dhal with enough water for 3 - 4 whistles. When pressure is down remove open the lid and mash the dhal lightly with a masher. Add jaggery and coconut milk and bring it to a boil. Reduce flame and allow it to boil for 4 - 5 minutes. Add cardamom powder and remove. In a small kadai/pan heat ghee and add broken cashewnut and chopped coconut pieces and fry till light brown. Pour this on the payasam. Mix and serve hot or warm.

Adding coconut pieces is purely optional, you can always skip this part.
Adding coconut milk gives a very good flavor to this payasam. You can also skip this and substitute with regular milk.