Kadalaiparuppu Thengai 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 quantity of payasam. This can also be served as dessert as well. It's nutritious and high protein payasam. Another unique variation from traditional method is that we are not going to boil the dal and hence this is a quicker version.
In Traditional dal(paruppu) payasam, we first cook the dal either moong dal or chana dal and then mash the cooked dal, concoct with jaggery and finally enriched with milk. For Kerala Style Pradaman, we concoct cooked and mashed dal with thin coconut milk and jaggery and finally enrich with thick coconut milk. Instead of these conventional ways, in this payasam, we are going to fry the dal and coconut, grind and then concoct with jaggery and finally enriched with boiled and cooled milk. The coconut flavor really adds a unique taste to the payasam.
Tips for making Kadalaiparuppu Thengai Payasam:
- Fry the bengal gram and coconut till the dal turns light golden and the moisture in coconut is absorbed.
- The dal-coconut paste will be thick, so add 1-2 cups of water, dilute the paste and then cook in low flame till the mixture is thick.
- Allow the payasam to cool off for 5 mins before adding milk. Milk with boiling jaggery will make the payasam curdle. So switch off the payasam, allow it to cool for 5 mins and then add boiled and cooled milk.
You may also want to try:
- Carrot Kheer, a healthy and tasty payasam variety. Grated carrots are sautéed and cooked in milk till the kheer is thick and creamy.
- Pal Payasam, is one of the most delicious kheer variety. Its a classic Indian Dessert made with whole milk, rice and sugar. This payasam can be easily made using pressure cooker without much hassle.
- Arisi Thengai Payasam is a traditional payasam which we make during festivals. We concoct this with raw rice, coconut and jaggery to make this mouth-watering dish.
RECIPE CARD FOR KADALAPARUPPU THENGAI PAYASAM
Kadalai Paruppu Thengai Payasam
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 209kcal
Kadalai Paruppu Thengai Payasam is a delicious payasam made using channa dal, coconut and jaggery. It's commonly made payasam for most of the festivals in our home. Learn here how to make this payasam with step by step instructions, pictures and video!
Print Recipe
Ingredients
- 3 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 3 tablespoon Grated Coconut
- 1 cup Jaggery grated
- 10 nos Cashews
- 4 nos Cardamom
- 1 cup Milk Boiled and cooled. 1 cup - 250ml
- 2 teaspoon Ghee (Clarified butter)
Instructions
- 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.3 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu), 2 teaspoon Ghee (Clarified butter), 3 tablespoon Grated Coconut
- Grind the fried channa dal, coconut along with cardamom to a mixer jar.4 nos Cardamom
- Grind everything to nice smooth batter by adding water.
- Heat another pan, add remaining ghee and add broken cashews, fry till the cashews turn golden brown color. Take these roasted cashews aside.10 nos Cashews
- In the same pan, pour ¼ cup of water. Add grated jaggery and give a good mix. Allow the jaggery to melt completely.1 cup Jaggery
- In another pan, pour 1 cup if water. Pour the dal-coconut paste to the pan. Rinse the mixer jar with 1 cup of water and add it to pan.
- Allow the dal-coconut paste to cook in low flame for 5 mins.
- After 5 minutes, strain and add the jaggery juice. Stir well and keep in flame another 5 minutes in low flame
- Add the fried cashews to the payasam. Switch off the flame. Allow the payasam to cool off for 5 mins.
- Then, add boiled and cooled milk and give a mix.1 cup Milk
- The mouth-watering Kadala Paruppu Thengai Payasam is ready for Neivedhyam or for Serving
Video
Nutritional Info
Nutrition Facts
Kadalai Paruppu Thengai Payasam
Amount Per Serving (1 cup)
Calories 209
Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 32mg1%
Carbohydrates 41g14%
Sugar 14g16%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
- 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.
- Grind the fried channa dal, coconut along with cardamom to a mixer jar.
- Grind everything to nice smooth batter by adding water.
- Heat another pan, add remaining ghee and add broken cashews, fry till the cashews turn golden brown color. Take these roasted cashews aside.
- In the same pan, pour ¼ cup of water. Add grated jaggery and give a good mix. Allow the jaggery to melt completely.
- In another pan, pour 1 cup if water. Pour the dal-coconut paste to the pan. Rinse the mixer jar with 1 cup of water and add it to pan.
- Allow the dal-coconut paste to cook in low flame for 5 mins. After 5 minutes, strain and add the jaggery juice.
- Stir well and keep in flame another 5 minutes in low flame.
- Add the fried cashews to the payasam. Switch off the flame. Allow the payasam to cool off for 5 mins.
- Then, add boiled and cooled milk and give a mix.
- The mouth-watering Kadala Paruppu Thengai Payasam is ready for Neivedhyam or for Serving
