Kadalai Paruppu Thengai Payasam
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!
Servings: 4 people
Calories: 209kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
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
Nutrition
Serving: 1cup | Calories: 209kcal | Carbohydrates: 41g | Protein: 8g | Fat: 1g | Sodium: 32mg | Sugar: 14g