Bengal gram/channa dal /Kadalai paruppu – 1/4 cup
Jaggery – 1/3 cup heaped
Milk -2 1/4 cups
Cashew nuts -10
Cardamom powder – 1/4 tsp
Coconut bits – 1 tbsp
Graded coconut – 1 tbsp
Preparation
Soak cashew nuts in boiling water for 20 minutes.
Pressure cook channa dal for 3 whistles with very less water. Dal should not be mushy.
Heat 1/2 cup of water, add jaggery, after it dissolves, filter it to remove any impurities.
Fry coconut pieces and graded coconut in ghee separately. Keep aside.
Method
Keep 1 tsp of cooked channa dal aside and grind the remaining channa dal with cashew nuts to a slightly coarse paste.
Bring jaggery to boil and add the grounded channa+cashew nut paste to it. Mix well so that there are no lumps. Switch off the flame.(No need to prepare jaggery syrup)
Add 2 1/4 cups of hot milk, cardamom powder, 1 tsp cooked channa dal and fried grated coconut.
Garnish with fried coconut bits. Delicious, simple, quick, easy payasam/Kheer is ready in no time.
This recipe serves 2 -3 persons.
More kheer/payasam recipes from padhuskitchen
Moong dal payasam/Pasi Parupu payasam with coconut milk ( Kerala style)
Meet you all again with another wonderful post, till then it is bye from Padhu of padhuskitchen.
View Comments (25)
New to me. Very nice.
awesome recipe. I had this at my neighbours and the taste is lingering on my tongue. send me some Padhu.
Padhu that really looks awesome....and great colour as well...
u have made it very simple to understand....
Biny
I liked ur version with milk instead of coconut milk ,the way v make...Looks so simple n easy
http://www.panchamrutham.blogspot.com/
Padhu payasam luks delicious,thanks for this innovative recipe...
Excellent Padhu !!! Sounds very interesting,never tried the bengal gram payasam with cashew paste and jaggery.But this one can never go wrong with such amazing ingredients,yours looks a ,"Killer" too:)!!!
super payasam,new recipe!!
New to me, looks nice...
Payasam looks quite tasty and attracrive with beautiful garnishing
New to me too! But I love your picture!