Kadalai Paruppu Thengai Vella Payasam is another variety of Payasam generally made as Neivedhyam dish during festivals or auspicious occasions. This payasam is simple to make and a very little quantity of channa and coconut is enough to make larger quantities. Another unique variation from traditional method is that we are not going to boil the dal and hence this is a quicker version. Now lets see the recipe now...

Kadala Paruppu Thengai Payasam
Kadala Paruppu Thengai Payasam 


Preparation Time-
Cooking Time 15 mins
Servings2

Ingredients:
Channa dal1 handfull / 3 tablespoon
Grated Coconut1 handfull / 3 tablespoon
Grated Jaggery1 Cup
Cashews10
Cardamom2
Raisins10
Boiled Milk / Condensed Milk1 Cup
Ghee2 teaspoon


Method:
  1. Heat a pan, add 1 teaspoon of ghee and add channa dal and grated coconut and fry till a nice aroma comes and the coconut becomes slightly golden brown color

  2. Grind the fried channa dal, coconut along with cardamom to a nice smooth batter by adding water. Take this ground batter to the pan
  3. Heat the pan which has the ground batter and keep the flame low and stir continuously for atleast 5 minutes

  4. After 5 minutes, add grated jaggery and stir well and keep in flame another 5 minutes in low flame

  5. Heat another pan, add remaining ghee and add broken cashews and raisins and fry till the cashews turn golden brown color
  6. Add the fried cashews and raisins to the payasam 

  7. Add boiled milk or condensed milk and keep in flame for another 5 minutes and remove from flame
  8. The mouth-watering Kadala Paruppu Thengai Payasam is ready for Neivedhyam or for Serving
Kadala Paruppu Thengai Payasam
Kadala Paruppu Thengai Payasam 

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  1. Hi mami

    Thank you for your recipe. I made it and used boiled almond milk instead of regular since folks in my house are allergic to regular milk. It came out very well

    ReplyDelete
  2. Awesome recipe. Tastes very good. Thank you for the recipe

    ReplyDelete
  3. I tried this recipe today for Ganesh Chaturthi and it was fantastic - easy, creamy and delicious! Thanks Subbu mami. I am not a reglar food blogger lke you, but occ post recipes - shoumya.blogspot.com..i plan to blog this recipe and refer you as my source. Happy Ganesh CHaturthi.

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