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Kadala parippu prathaman/chana dal payasam/ chana dal jaggery pudding

By swathi

Ingredients

- Kadala parippu/chana dal: 1/3 cup
- Sabudana/Tapioca pearls: 1 tablespoon
- Jaggery: 2/3 cup
- Ghee/Clarified butter: 1 tablespoon
- Coconut milk or cream; ½ cup
- Ground ginger: 1/8 teaspoon
- Coconut chopped: 2 tablespoon
- Cardamom: 3 pods
- Cashews: 10 nos
- Water: 2 1/4cup

Preparation

Step 1

Wash and soak chana dal/ kadala parippu and sabudana/ tapioca pearls in water for 30 minutes.

Step 2

Cook chana dal with 1 ½ cup water in pressure cooker until 2 visil or 20 minutes and switch of flame and keep aside.

Step 3

In the mean time cook saubdana in 1/8 cup of water in small pan until they become translucent. It takes about 5-6 minutes. Switch off the flame and let it cool.

Step 4

In a medium sauce pan add ¼ cup of water and jaggery let jaggery melt itself and drain using a strainer to remove the impurities.

Step 5

In the same pan add cook chana dal , sabudana and jaggery syrup cook for 5 minutes and add ¼ cup of coconut milk and 1/3 cup of water. After 5 minutes add ¼ cup of coconut milk along with crushed cardamom pods, ground ginger and let it boil for another 5 minutes . Switch of the flame and keep aside.

Step 6

Heat ghee in a small pan add cashew and fry until brown it takes about 2 minutes, remove them and keep aside. Same pan add chopped coconut and fry until they become slightly brown. It takes about 3-4 minutes.Garnish the kadala parippu payasam with ghee roasted cashews and chopped coconuts.

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