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Parippu payasam(chanadal kheer)
Parippu payasam(chanadal kheer)

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The ingredients needed to make Parippu payasam(chanadal kheer):
  1. Get 1 cup chanadal washed and dried
  2. Prepare 3 cup boiled milk
  3. You need 3 cup water+1/2_1cup for melting jaggery
  4. Provide 250 g jaggery can adjust per taste
  5. Use 1/2 tsp cardamom powder
  6. Take 1/2 tsp jeera powder
  7. Take 1/4 tsp dry ginger powder
  8. Prepare 1/2 cup dry fruits chopped(cashews,raisins)
  9. Take 1/2 cup coconut cubes thin sliced
  10. Take 4 tsp ghee
  11. You need 1 pinch salt
Steps to make Parippu payasam(chanadal kheer):
  1. In a cooker adde tsp ghee.When ghee melts add washed and cleaned chanadal.Sort dal till a nice aroma comes don't change the colour to brown.
  2. Then add 3 cup boiling water.Close the lid and cook channa.Chanashould not be cooked completely as it should be granule type
  3. In other pan melt jaggery.As my jaggery was cubes I took 1 cup of water if you are using grated jaggery reduce water.
  4. Don't make jaggery of string consistency as we have to strain jaggery and pour this to cooked channa.
  5. Then boil this mixture till it reaches thick consistency.Add a pinch of salt.Please stir in between as there are chances that it make stick to bottom of cooker.
  6. Then add milk and powders and reduce this mixture to required consistency of kheer. Keep it little loose as it thickens after cooling.
  7. In a pan add 2 tsp ghee and fry cashews,raisins and coconut chopped for extra flavour and add to kheer.Serve hot.

Chanadal cooked with jaggery and coconut milk and flavoured with dried ginger powder and roasted cumin powder. For more recipes related to Kadala Payasam (Chanadal Kheer) checkout Chanadal Halwa, Madgane, Coconut Parippu Payasam, Kadala Paruppu Payasam. Senagapappu Payasam or Chana Dal Payasam is a traditional Andhra festive dish. This is a very quick kheer and perfect for festivals Add the chana dal or split bengal gram to the melted ghee. Keep stirring to prevent color change and roast over a medium flame for.

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