Kadalai Paruppu Payasam/Channa Dhal Payasam /கடலை பருப்பு பாயசம்

Payasam is our family's favorite and I often make it.Most of the Fridays prasadam would be either payasam or kesari.

We are starting the Blogging Marathon#77 edition,sharing Vegan Sweets.Coming to vegan options of Indian sweets,coconut milk is a great substitute.

Today's recipe is a simple yet flavorful payasam made with channa dhal.This payasam needs only 10-15 minutes if the coconut milk is ready.

                                                                    

                                                            
                                            Channa Dhal Payasam/Kadala Paruppu Payasam

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 15 minutes

   Serves ~ 3

   

  Ingredients

  

Ingredient	Quantity
Channa dhal/kadalaparuppu	5 tbs
Jaggery/vellam	3/4 cup
Coconut/thengai(grated)	1/2 cup
Neutral oil	1 tsp
Cashews and almonds	2 tbs(chopped)
Cardamom powder/ellakai	1/4 tsp
Edible camphor/pachai karpooram	small rice grain size

    

  Method 

• Dry roast the channa dhal in a medium flame till a nice aroma comes out.Pressure cook the roasted channa dhal for 5-6 whistles.

• Meanwhile extract the coconut milk by grinding the grated coconut with enough water.Strain it and keep it aside.Also melt the jaggery with 1/4 cup of water and strain it and set it aside.

• Now slightly mash the cooked channa dhal and to this add the melted jaggery.Cook it for 5 minutes in a medium flame or till it becomes thick.Now add the cardamom powder and mix it well.

• Now add in the coconut milk and let it cook for one boil.Put off the flame.In a tsp of oil fry the chopped nuts till golden and add it to the payasam.Add in the edible camphor and mix it well.

• Serve it hot or cold.

• After adding the coconut milk,do not boil it for long time.
• Amount of jaggery can be altered according to personal preference.
• Coconut pieces can also be fried along with nuts.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77