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Kadala Parupu Payasam

Kadala Parupu Payasam

Jaggery based payasam made with channa dal.

Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.