Here is the Kadala parippu Payasam (Bengal Gram or Chana Dal Kheer) Recipe : Sweet Dessert made of chana dal (kadalapparippu) and jaggery. It is a traditional Kerala style payasam.
INGREDIENTS:
METHOD:
- Wash the chana dal well and soak overnight or 5-6 hours.
- Soak the Sabudana/Tapioca pearls/chauwari in hot water for 1 hour. Then cook it in 4 glasses of water.
- When it done, it will appear to be transparent and soft.
- Drain the water completely and reserve this cooked Sabudana/Tapioca pearls.
- Sago/Sabudana/Tapioca pearls/chauwari is optional. You can make Kadala Parippu Pradhaman without chauwari.
- Now boil 3 cups of water in a heavy bottomed pan and add jaggery, keep on stirring till it is fully melted. Then strain it and keep aside.
- Heat 2 tsp of ghee in a heavy bottomed pan and roast the chana dal for 2 –3 minutes.
- In the same pan, fry dried coconut pieces and cashew nuts and keep it aside.If you want, you can fry each item separately.
- Now wash ghee roasted chana dal several times under running water.
- Cook the chana dal in a pressure cooker by adding 3 cups of water.
- Simmer it for 20 minutes after 3rd whistle.
- Open the cooker lid when the pressure subsides and allow the cooked dal cool slightly.
- Using mixer/grinder, grind cooked dal to a fine paste.
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In a heavy bottomed pan ( I used a non- stick pan) or uruli, add the cooked chana paste , jaggery syrup and 1 tbsp ghee. Bring it to a boil. .Lower heat to medium – low , cover and cook it for 20- 25 minutes, stirring occasionally. When the mixture starts to get dry keep stirring for 10 more minutes, till the whole thing gets dry.
- Now add 1 cup of milk and mix everything well. Let it boil. Lower heat to medium- low and cook well till it becomes thick for 20 minutes, stirring occasionally. When the mixture starts to get dry add 1 more cup of milk and mix well. Allow it to boil.
- Finally add the cooked Sabudana/Tapioca pearls, cardamom powder, and dry ginger powder.
- Mix well, bring it to a very slow boil and remove immediately from heat.
- Garnish the kadala parippu payasam with ghee roasted Cashew nuts, and chopped coconut pieces.
- Keep the payasam covered for at least 2 hours, till it reaches the Pathrapaakam.
I like the combination of Kadala parippu Payasam (Bengal Gram or Chana Dal Kheer) and ripe banana .