Chana Dal Payasam Recipe – Sharmis Passion

Chana Dal Payasam is a delicious sweet made by cooking chana dal in jaggery syrup and garnishing with dry fruits. Chana Dal Payasam is a traditional sweet made on festivals like New Year and religious festivals. Learn how to make Chana Dal Payasam recipe with step by step pictures.

Chana dal is known as Kadalai Paruppu in Tamil. This Paruppu Payasam is very tasty and quick to prepare. Onam is fast approaching and I wanted to post a payasam recipe so made this quick payasam a few days ago. As I have already posted Moong Dal Payasam I have made this chana dal payasam special for onam.

About Chana Dal Payasam

Chana Dal Payasam is a special sweet made using chana dal, jaggery, milk, nuts and flavored with dry ginger powder. It is very rich and creamy as well as healthy. It can be served as a dessert after meals. This gives a suitable quantity to serve when you have guests at home.

I have one more onam sadya recipe to post which I will post on Monday. Bit busy this weekend as I am here in Chennai on a short 3 day holiday. Chennai welcomed us with spectacular rain this time. Also looking forward to meeting friends and shopping.

Chana Dal Payasam Ingredients

• Chickpea lentil Roasting chana dal gives better taste.
• Jaggery – You can use jaggery powder by melting it and filtering it to remove impurities.
• Milk – Use boiled hot milk.
• coconut milk Coconut milk further enhances the taste of payasam.
• Garnish Cashews are roasted in ghee and added.
• flavoring – Dry ginger powder is used for taste.

similar recipe

How to make Chana Dal Payasam step by step

1. Soak the jaggery in hot water (until it becomes submersible) and mash it well. Then heat it until it thickens slightly (no need to check the consistency of the wire).

2. Filter and keep aside.

3. Dry roast the chana dal until it turns golden brown. Put the chana dal in a pressure cooker with water until it is completely submerged and pressure cook for 3-4 whistles, do not make it too thick, keep it aside. – Heat ghee in a pan, add cashew nuts and fry them till they turn golden and keep aside.

4. Heat the jaggery syrup for 2 minutes until it starts to thicken (no need to check any consistency). At this stage add chana dal. Mash it with a ladle. When the jaggery syrup mixes well with the dal, add coconut milk to it.

5. Once it starts boiling, add dry ginger powder/edible camphor, milk and stir vigorously. Switch off the gas and add cashew nuts fried in ghee.

Serve hot/cold as per your choice.

Expert Tips

• After adding coconut milk, do not boil it for too long, otherwise it will start curdling.
• Adjust the jaggery as per your sweetness level, we found ours a little too sweet.
• After adding the pulses to the jaggery syrup, do the entire process on low flame and keep stirring.
• Like any payasam it thickens with time, so dilute it a little and top it off.
• Adding dry ginger powder gives very good taste. I ate it with edible camphor and it tasted very good.

serving and storage

Paruppu Payasam tastes best when served hot. It keeps well in the refrigerator for 2 days.

If you have any further questions about this Chana Dal Payasam Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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