Kadalai Paruppu Payasam/Chana Dal Payasam/Bengal Gram Dal Payasam

Kadalai Paruppu Payasam is yet another popular payasam variety made during festivals, pooja days for neivedhyam or also served as simple healthy dessert for family get- togethers and functions. It is a very simple, elegant and healthy payasam made with chana dal/kadalai paruppu, jaggery and coconut milk. Do try out this kadalai paruppu payasam and post your comments here. Meanwhile do check out moong dal payasam, arisi paruppu payasam and other interesting payasam varieties here.

Here’s how to make Kadalai Paruppu Payasam with step by step photos…

Ingredients

Kadalai Paruppu/Chana Dal/Bengal Gram Dal	½ cup
Jaggery/Vellam	½ cup [add 2 tbsp more if needed]
Thick coconut Milk	¾ cup
Dry Ginger Powder/Sukku Podi	One pinch
Cardamom Powder/Elachi Powder	¼ tsp
Cashew nuts/Mudhiri Paruppu	7-8
Raisins/Thiratchai	8-10
Ghee	2 tsp

Preparation Time: 15 minutes                     Recipe Category: Dessert

Cooking Time: 15-20 minutes                      Recipe Cuisine: South Indian

Author: Priya Anandakumar

Other Payasam varieties that might be of your interest…

Paasi Paruppu Payasam/Moong Dal Payasam

Aval Payasam/Rice Flakes Payasam

Semiya Payasam/Vermicelli Pasayam
Varagu Arisi Payasam/Kodo Millet Payasam

Sago Payasam/Javvarisi Payasam with Sugar
Sago Payasam/Javarisi Payasam with Jaggery

Rava Payasam/Sooji Payasam/Semolina Payasam

Garvanu/Wheat Flour Payasam

Carrot Kheer/Carrot Payasam

Apple Kheer/Apple Payasam

Mango Kheer/Mango Phirini/Mango Payasam

Badam Kheer/almond Milk

Ullundhu Pal/Ullundhu Payasam/Urad dal Milk

Badam Pisin with Milk

Paalada Pradhaman/Rice Palada Payasam
Lotus Seeds Kheer/Makhana Kheer
Arisi Paruppu Payasam

Method

Wash and soak the chana dal/kadalai paruppu for about 30-40 minutes. 

Add the washed chana dal/kadalai paruppu to the pressure cooker and cook for about 3-4 whistles and switch off the stove.

Wait for the steam to release and then open the lid of the pressure cooker. Now mash the dal really well.

Grind ¾ coconut with required water in mixer. Filter it using a sieve and extract the coconut milk and keep it ready.

Preparing Jaggery Syrup

Take jaggery/vellam in a sauce pan along with ¼ cup of water. Now boil it and let the jaggery melt completely and then switch off the stove.

Filter the jaggery syrup through a strainer to get rid of any impurities.

Add the filtered jaggery syrup to the cooked chana dal/kadalai paruppu and bring it to boil.

Let it boil really well until chana dal/kadalai paruppu is well combined with the jaggery syrup.

At this stage add the coconut milk and mix really well on low flame.

Once it starts to boil, add dry ginger powder/sukku powder, cardamom/elachi powder, give a quick stir. Now switch off the stove.

Heat about 2 tsp of ghee in a pan, fry the cashew nuts and raisins until it turns to golden brown color and switch off the stove.

Now add the fried cashew nut and raisins along with ghee to chana dal payasam/kadalai paruppu payasam and mix really well.

Delicious, divine and healthy Kadalai Paruppu Payasam/Chana Dal Payasam is ready to be enjoyed. You can either serve it hot or cold as per your preference.

Suggestions:

Do not boil the payasam for more time after adding the coconut milk, it will start to curdle.

I have added ½ cup of jaggery you can very increase the amount of jaggery as per your requirement

Cook the payasam only on low flame and keep stirring to avoid any burning.

I have added fried cashew nuts, you can very well chop ½ cup of coconut [tiny pieces], fry it in ghee and add it finally to the payasam.

Adding dry ginger powder/sukku powder is totally optional but gives unique taste and flavour.

Kadalai paruppu payasam will thicken with time just like any other payasam, so switch off the stove when the payasam is a bit runny.

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