Chana Dal Payasam Recipe
I got to try out this Chana Dal Payasam at my friend's place. My GOD, It was simply mind blowing! The Chana Dal Payasam can be considered the gem of the Indian cuisine. I prefer to make Chana Dal Payasam as a Dessert for all my family get-togethers. The flavor of ingredients makes this dish all the more appetizing. This Chana Dal Payasam is too good to be missed.
Summary
Preparation Time1 Hr 5 MinCooking Time35 Min
Ready In1 Hr 40 MinDifficulty LevelBit Difficult
Health IndexAverageServings6
Main IngredientLentils
Ingredients
Condensed Milk - 1 tin
Chana dal - 1 cup
Jaggery - 100 gm
Elaichi powder - 1/4 tsp
Fresh coconut - 1
Cashewnuts - 10
Ghee - 1 tbsp
Directions
GETTING READY
1 In a pan, cook dal in enough of water till soft and well done.
2 Mash with the back of a large ladle and set aside
3 In a separate pan, heat jaggery with 1-cup water, until dissolved.
4 Strain and keep aside.
5 Grate the coconut using a hand held grater or in a food processor.
6 Reserve about 2 tbsp of coconut for decoration.
7 In a bowl, soak the remaining grated coconut in 1 cup boiling water for 30 minutes.
8 Strain well to get 1 cup of thick milk.
9 Add 2 cups of hot water to the coconut scrapings and set aside for 15 minutes.
10 Strain through muslin cloth to get 2 cups of thin coconut milk.
MAKING
11 In a pan, combine the mashed dal with jaggery syrup and 2 cups of thin coconut milk.
12 Cook for 3 to 5 minutes, stirring constantly.
13 Add in the condensed milk and stir well.
14 Remove from the heat and stir in 1 cup of thick coconut milk.
FINALIZING
15 In a small frying pan, heat the ghee.
16 Fry the cashewnuts on low heat.
17 Add to the payasam along with the ghee in which they were fried.
SERVING
18 Top with coconut scrapings and elaichi powder.
19 Serve at once.
1 In a pan, cook dal in enough of water till soft and well done.
2 Mash with the back of a large ladle and set aside
3 In a separate pan, heat jaggery with 1-cup water, until dissolved.
4 Strain and keep aside.
5 Grate the coconut using a hand held grater or in a food processor.
6 Reserve about 2 tbsp of coconut for decoration.
7 In a bowl, soak the remaining grated coconut in 1 cup boiling water for 30 minutes.
8 Strain well to get 1 cup of thick milk.
9 Add 2 cups of hot water to the coconut scrapings and set aside for 15 minutes.
10 Strain through muslin cloth to get 2 cups of thin coconut milk.
MAKING
11 In a pan, combine the mashed dal with jaggery syrup and 2 cups of thin coconut milk.
12 Cook for 3 to 5 minutes, stirring constantly.
13 Add in the condensed milk and stir well.
14 Remove from the heat and stir in 1 cup of thick coconut milk.
FINALIZING
15 In a small frying pan, heat the ghee.
16 Fry the cashewnuts on low heat.
17 Add to the payasam along with the ghee in which they were fried.
SERVING
18 Top with coconut scrapings and elaichi powder.
19 Serve at once.
