Chana dal Payasam is a traditional sweet made with chana dal, sago, milk and jaggery. Its a popular south indian payasam made during festivals.
Payasam is also called kheer in North india. In Andhra Pradesh,Chana dal payasam is called Senaga pappu payasam. In Tamilnadu its called Kadalai Paruppu payasam. Its a delicious, tasty and healthy dessert made during festivals and gatherings.
South India is popular for different varieties of payasam recipes. The base for the payasam is generally milk, jaggery/sugar, nuts and cardamom. The main ingredients can be either vermicelli, rava, moong dal, paneer. In today’s recipe the star ingredient is chana dal along with sago/saggubiyyam.
Step by step pics on how to make chana dal payasam
cook chana dal in water and drain the excess water.
Cook the sago/ sabudan in two cups of water.
Grind the cashew and coconut with milk to a smooth paste.
Boil Jaggery in a cup of water.
Add the cooked sago to the jaggery mixture.
Cook the sago in the jaggery syrup for couple of minutes.
Add the coconut and cashew paste to the sago, jaggery mixture.
Add milk and cook the whole mixture for five minutes.
Add the cooked chana dal and simmer the payasam for ten minutes.
Finally add the ghee roasted cashew and cardamom powder. Give a final stir and turn off the heat.
Enjoy the tasty chana dal payasam warm.
Few Payasam recipes from the blog –
If you are looking for more recipes, do check out my you tube channel – Madhu’s Everyday Indian
Chana dal Sago Payasam
- 1 cup Chana dal / bengal gram(pachi chanaga pappu)
- ½ cup Sago (sabudan, sabiyamu)
- 1 cup jaggery
- 3 cups milk
- 1 cup water
- 2 cardamom crushed
- 2 tbsps ghee clarified butter
- handful of cashew and raisins
To grind –
- 10 whole cashew
- ½ cup grated fresh coconut
- ½ cup milk
- In a mixer grind the cashew and coconut with half cup of milk and set a side.
- Cook chana dal with 1.5 cups of water in the pressure cooker. Make sure the dal still holds its shape, so its very important not to over cook it. You can also cook the dal directly on the stove top.
- In a vessel add the sago/sabudan with two cups of water. Cook till soft, mixing often. Drain the sago and set a side.
- In a small pan add the ghee and fry the cashew and raisins till golden brown. Set a side.
- Now in a heavy bottomed pan, add one cup of water and jaggery. Boil till the jaggery melts completely. You can strain the jaggery syrup to remove any impurities.
- Add the cashew-coconut paste and 3 cups of milk. Cook all these in medium heat for about ten minutes.
- Now add the cooked chana dal and boil the whole thing in low heat for another ten minutes.
- Finally add the cardamom powder and fried cashew and raisins.
- Serve the payasam warm. Its tastes good when it is cold too.