Kadala Parupu Payasam - Jaggery based Payasam

Jaggery based payasam made with Indian lentils - Channa Dal & Moong Dal.

Lentils and Pulses are the heart of Indian cooking. From sweets to snacks, anything can be made with these little roundels. It is so versatile, it is almost indispensable in everyday cooking. We, i.e., my mom, sis and me are a great fan of Payasam | Kheer made with sugar. This jaggery based payasam is a definite no no in our house. No one except my dad likes it. And as there was a clean sweep, dad could not do anything. So only on his birthday, this was made. Poor Papa!

This angered my mom. I don't know how this change happened. But it did. Everything started revolving around my dad. I miss him so much that I have started comparing hubby with him and angered him too. Now mom and son( -in law ) duo have joined hands against dad and daughter. Today's special is for him. I miss him so much and in spite of my dislike, I made this just for him.

Also, read my post on how to break Jaggery easily.

Click here for more Payasam Varieties...

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Kadala Parupu Payasam

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Jaggery based payasam made with channa dal.

Course: Dessert

Cuisine: Indian

Servings: 4

Author: Nisha

Ingredients

• ½ Cup Channa Dal
• 2 tablespoon Mung Dal
• ½ – ¾ Cup Powdered Jaggery
• 1 teaspoon Crdamom | Elaichi Powder
• 2 tablespoon Roasted Cashews
• 1.5 -2 Cups Boiled milk
• Saffron optional

Instructions

1. Roast the dal until it turns golden brown. Pressure cook the dal and keep aside. It should be soft, just cooked and should not mushy.
2. In a pan, dissolve the jaggery in little water and strain it.
3. Return the strained jaggery syrup to the pan and heat it. Let it boil and become thick. No string consistency is required. It should just become thick.
4. Once it is thick, add the cooked dal and mash it slightly. Let it boil for about a minute. Turn off the flame.
5. Now add the boiled milk slowly. Turn on the flame and keep it very low. Let it come to boil once and turn off.
6. Add the roasted cashews and elaichi powder. Mix it well.
7. Serve it at room temperature or chilled.

Recipe Notes

1. Make sure that you add boiled milk. Otherwise it might curdle when added in jaggery syrup. And after adding milk, keep it on low flame.
2. Add quantity of milk based on the consistency you prefer. 1.5 Cups will yield a slightly thick payasam.

This post is for Blogging Marathon 54 under the theme "Lentils 3 Different ways". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54 here.