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Chana Dal Payasam (Bengal Gram Dal Kheer) Yum
Chana Dal Payasam (Bengal Gram Dal Kheer)
Course dessert
Cuisine south indian
Prep Time
20 minutes

Cook Time
45 minutes
Passive Time 60 minutes
Servings
serving
Ingredients
  • 1 cup Chana Dal (Senagapappu/ Bengal Gram dal)
  • ¼ cup Rice
  • ½ cup Coconut Grated Fresh
  • 1 cup Coconut milk
  • 1½ – 2 cups Jaggery – , grated
  • 4 cups Milk
  • 1 tsp Cardamom Ground
  • 2 tbsp Cashews
  • 1 tbsp Raisins
Course dessert
Cuisine south indian
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 60 minutes
Servings
serving
Ingredients
  • 1 cup Chana Dal (Senagapappu/ Bengal Gram dal)
  • ¼ cup Rice
  • ½ cup Coconut Grated Fresh
  • 1 cup Coconut milk
  • 1½ – 2 cups Jaggery – , grated
  • 4 cups Milk
  • 1 tsp Cardamom Ground
  • 2 tbsp Cashews
  • 1 tbsp Raisins
Chana Dal Payasam (Bengal Gram Dal Kheer)
Instructions
  1. Soak chana dal for 1 hour. Combine soaked dal and rice. Pressure cook with 3½cups of water for 4-5 whistles. Whisk the dal mixture and set aside.
  2. Combine Jaggery and ½cup of water in a thick bottomed pan. Simmer until  jaggery melts. Strain through a fine muslin cloth to remove the dirt.
  3. Add dal mixture to jaggery along with 2 cups of milk. Continue to simmer.
  4. After 10 minutes, add the rest of the milk and simmer for at least 20 minutes.
  5. Add grated coconut, coconut milk and ground cardamom. Cook for 2-3 minutes and remove from heat.
  6. Meanwhile heat 1tbsp ghee in a small saucepan; fry cashews and raisins until golden. Add to the payasam.
  7. Serve warm or at room temperature or chilled.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 29.

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