Channa dal payasam recipe will make your Sankranti and Pongal even more special
There are many varieties of Payasam in South India, but Chana Dal Payasam has special significance at the time of Pongal. In the south, it is also known as paruppu payasam. This traditional recipe is prepared with coconut milk, chana dal, jaggery and cardamom powder. This sweet dish is first offered to the deities. It is then given to the members of the household. You can sweeten the mouth of family members by making this recipe at home with amazing taste of dry fruits. Along with giving this dish energy in the winter season, it will also be tasty. So let’s know how to make it at home.
3/4 cup Chana dal
1 cup jaggery
3/4 cup milk
1 tbsp coconut pieces
1/2 teaspoon cardamom powder
Cashew and Kishmish as required
2 tablespoons Ghee
Method of preparation: Firstly put half a teaspoon of ghee in a pan and put gram in it and fry it. After roasting the lentils for 3-4 minutes, pour them in the cooker and add 2 cups of water to it. Now put 4 whistles in the cooker. Once the lentils are cooked, mix them lightly. Place a separate pan on the gas and add a quarter cup of water to it. Add jaggery to it and keep stirring continuously. Turn off the gas when the jaggery dissolves completely. Now add lentils and cardamom powder and let the mixture cook for 5 minutes. After this, turn off the gas and add milk to it. Heat the ghee in a pan and add coconut pieces, cashews, and kishmish in it. After the dry fruits are roasted, mix this whole mixture in the pysam and stir well. The hot payasam is ready to be served.