Payasam is a quintessential dessert from south India and is a must during festivals and weddings. There are quite few variations of payasam recipes. Whether its a Jaggery or sugar based, payasam is a true pride of South India. There are many different variety of payasams. The recipe I am sharing today has rice and Chana dal in it. The cooked chana dal and rice are simmered in a jaggery, coconut- milk base and flavored with toasted nuts, ghee and cardamom. A Simple recipe wrapped with spell blending flavors.
- Chana dal ( Senaga bedalu)- ½ cup
- Cooked White rice – ½ cup
- Grated Jaggery – ½ cup
- Grated fresh coconut- 2 tbsps
- Milk- 1.5 cup
- Water- ½ cup
- Ghee- 1 tbsp
- A handful of cashew and raisins
- Soak the chana dal in water for 1-2 hrs and pressure cook for two whistles. The dal should be soft, but still holding its shape.
- While the chana dal is cooking, set a side half cup of cooked rice.
- Grind the fresh coconut in a mixer using either little water or milk. Set a side.
- In a mortar powder the jaggery.
- In a thick bottomed pan add half cup of water and the grated jaggery. Stir and cook till jiggery melts and starts to thicken a bit. At this point you can strain the jaggery syrup for any impurities.
- Add the cooked chanadal and rice in the jaggery syrup and cook for five minutes. Now add the ground coconut mixture and milk.
- Cook on low to medium flame for ten to fifteen minutes, stirrimg often. Check for sweetness and add more powdered jaggery or sugar if desired.
- While the payasam is simmering, add a tablespoon of ghee in a small pan and fry cashew and raisins.
- Add the cardamom powder and the toasted nuts to the payasam. Simmer for just couple more minutes, depending on how thick you like the payasam.
- Please do keep in mind that payasam thickens further upon cooling.
- Switch of the flame and let sit for few minutes before serving the paysam.
Step by Step procedure on how to make Chana Dal & Rice Payasam :
Soak the chana dal in water for 1-2 hrs and pressure cook for two whistles. The dal should be soft, but still holding its shape.
While the chana dal is cooking, set a side half cup of cooked rice. Grind the fresh coconut in a mixer using little water or milk. Set a side.
In a mortar powder the jaggery. In a thick bottomed pan add half cup of water and jaggery. Stir and cook till jaggery melts and starts to thicken a bit. At this point you can strain the jaggery syrup for any impurities.
Add the cooked chanadal and rice in the jaggery syrup and cook for five minutes. Now add the ground coconut mixture and milk. Cook on low to medium flame for fifteen minutes, stirrimg often. Check for sweetness and add more powdered jaggery or sugar if desired.
While the payasam is simmering, add a tablespoon of ghee in a small pan and fry cashew and raisins.
Add the cardamom powder and the toasted nuts to the payasam. Simmer for just couple more minutes. Switch off the flame and let sit for few minutes before serving the payasam.
The payasam can be served warm or cold.
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