Ingredients
- Channa dal – 1/2 kg
- Ghee – 3 tbsp
- Jaggery – 150g
- Coconut – 6 slices
- Grated coconut- 150g
- Coconut milk – 2 cup (thick and thin)
- Sago – 50g
- Cardamom – 10 to 12 nos
- Cashew nuts – 20g
- Kismis – 20g
Method
- Today we’re going to make Kerala style channa dal payasam
- For that first wash the channa dal thoroughly two times
- And keep pan on fire and add channa dal and ghee
- Mix it and add water and close the pan and let it cook
- By that time grate jaggery and set it aside
- Now slice coconut and then chop the sliced coconut and set it aside
- Then grate coconut and make coconut milk out of it , both thick milk and thin milk ( first milk and second milk) and set it aside
- Now heat a pan and add jaggery in it and mix with water and stir it till it becomes fully dissolved and remove from fire
- Now heat water in a pan and add sago and cook it and remove from fire
- Then make cardamom powder by grinding cardamom in a grinding stone and set it aside
- Now heat some ghee in a pan and add the chopped coconut and fry it and set it aside
- Then fry cashew nuts and kismis and set it aside and remove pan from fire
- Now heat ghee in a payasa chembu and add the cooked channa dal and add the melted jaggery in it and mix continuously add some ghee and mix again
- Then add the cooked sago in it and mix thoroughly and continuously
- When it is cooked add a bowl of sugar and mix
- Then add the thin coconut milk and mix again
- When it boils add the cardamom powder
- Then add the fried coconut and fried cashew nuts and kismis
- Then add the thick coconut milk last and mix well
- Now remove from fire
- Tasty Kerala style channa dal payasam / parippu payasam is ready to be served
- It can be served as a sweet with Kerala sadya
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