Name: Chana dal Payasam / Channa dal kheer / Split Bengal Gram kheer recipe by Blessy Swarna at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 10
Ingredients: Channa dal 2 cups; Sago pearls (sabudana) ½ cup; Good quality jaggery 300 grams (or) according to taste; Cardamom powder ½ teaspoon; Salt 1/4th teaspoon; Cashew nuts 1 tablespoons; Grated or chopped fresh or dry coconut 1/4th cup; Ghee 3 tablespoons

ABOUT Chana dal Payasam / Channa dal kheer / Split Bengal Gram kheer RECIPE

This payasam is my childhood favorite recipe, all the way from Rayalseema!! It is made on special occasions. I learnt this recipe from my mom. If you're a dessert or sweet fanatic, you should definitely give this a try.

Ingredients Serving: 10

Channa dal 2 cups
Sago pearls (sabudana) ½ cup
Good quality jaggery 300 grams (or) according to taste
Cardamom powder ½ teaspoon
Salt 1/4th teaspoon
Cashew nuts 1 tablespoons
Grated or chopped fresh or dry coconut 1/4th cup
Ghee 3 tablespoons

Instructions

Soak the channa dal and the sago pearls separately for 1 hour.
Add salt to the channa dal and cook until done. Also, cook sago pearls separately until done.
To the cooked channa dal, add the cooked sago pearls and jaggery.
Once the jaggery is melted add the grated or chopped fresh/ dry coconut to the payasam, also add cardamom powder.
Now, in a separate tempering vessel, add ghee and cashew nuts, fry until they turn golden in color. Add this to the payasam.
Serve hot or chilled. It tastes equally good both ways.

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