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    Home » Desserts » Payasam

    Kadala Parupu Payasam - Jaggery based Payasam

    by Nisha

    Jump to Recipe Print Recipe

    Jaggery based payasam made with Indian lentils - Channa Dal & Moong Dal.

    Lentils and Pulses are the heart of Indian cooking. From sweets to snacks, anything can be made with these little roundels. It is so versatile, it is almost indispensable in everyday cooking. We, i.e., my mom, sis and me are a great fan of Payasam | Kheer made with sugar. This jaggery based payasam is a definite no no in our house. No one except my dad likes it. And as there was a clean sweep, dad could not do anything. So only on his birthday, this was made. Poor Papa!

    Kadala Paruppu Payasam

    This angered my mom. I don't know how this change happened. But it did. Everything started revolving around my dad. I miss him so much that I have started comparing hubby with him and angered him too. Now mom and son( -in law ) duo have joined hands against dad and daughter. Today's special is for him. I miss him so much and in spite of my dislike, I made this just for him.

    Also, read my post on how to break Jaggery easily.

    Click here for more Payasam Varieties...


    Kadala Parupu Payasam
    Print
    Kadala Parupu Payasam
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
     

    Jaggery based payasam made with channa dal.

    Course: Dessert
    Cuisine: Indian
    Servings: 4
    Author: Nisha
    Ingredients
    • ½ Cup Channa Dal
    • 2 tablespoon Mung Dal
    • ½ – ¾ Cup Powdered Jaggery
    • 1 teaspoon Crdamom | Elaichi Powder
    • 2 tablespoon Roasted Cashews
    • 1.5 -2 Cups Boiled milk
    • Saffron optional
    Instructions
    1. Roast the dal until it turns golden brown. Pressure cook the dal and keep aside. It should be soft, just cooked and should not mushy.
    2. In a pan, dissolve the jaggery in little water and strain it.
    3. Return the strained jaggery syrup to the pan and heat it. Let it boil and become thick. No string consistency is required. It should just become thick.
    4. Once it is thick, add the cooked dal and mash it slightly. Let it boil for about a minute. Turn off the flame.
    5. Now add the boiled milk slowly. Turn on the flame and keep it very low. Let it come to boil once and turn off.
    6. Add the roasted cashews and elaichi powder. Mix it well.
    7. Serve it at room temperature or chilled.
    Recipe Notes
    1. Make sure that you add boiled milk. Otherwise it might curdle when added in jaggery syrup. And after adding milk, keep it on low flame.
    2. Add quantity of milk based on the consistency you prefer. 1.5 Cups will yield a slightly thick payasam.

    This post is for Blogging Marathon 54 under the theme "Lentils 3 Different ways". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54 here.

    « Ompodi | Plain Sev
    Channa Dal Fry »

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    Recipe categories

    • Breakfast
    • Snacks
    • Indian Main Course Dishes
    • Desserts
    • Accompaniments

    Reader Interactions

    Comments

    1. Srivalli says

      October 06, 2015 at 8:19 am

      Such a wonderful post Nisha...felt nice reading about it...and love the payasam..hope your Dad loved this picture so beautifully presented!

      Reply
    2. Chef Mireille says

      August 10, 2015 at 4:06 pm

      what a sweet and heartfelt post. I loved reading it!

      Reply
    3. vaishali sabnani says

      July 21, 2015 at 1:11 am

      Cherished moments ! Nisha life changes at every step , enjoyed reading the post! So glad you made this delicious looking payasam for your dad . Hod bless all parents .

      Reply
    4. Pavani N says

      July 20, 2015 at 7:57 pm

      Lovely post Nisha -- enjoyed reading it 🙂 Payasam looks delicious and I love your presentation and clicks.

      Reply
    5. Kalyani says

      July 20, 2015 at 2:57 am

      Nice reading about ur nostalgic post... I miss my dad terribly too , n this payasam was his favourite !!

      Reply
    6. Sowmya Sundararajan says

      July 18, 2015 at 2:19 am

      Very ethnic and beautiful props. Apt for this recipe.

      Reply
      • Nisha says

        July 18, 2015 at 11:51 am

        Thanks Sowmya..

        Reply

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