Kadalai Paruppu Payasam

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 Sure! Here's a recipe for Kadalai Paruppu Payasam (Chana Dal Payasam):



Ingredients:

  • 1/2 cup chana dal (split Bengal gram)
  • 4 cups milk
  • 1 cup jaggery (grated or powdered)
  • 1/2 teaspoon cardamom powder
  • 2 tablespoons ghee (clarified butter)
  • A handful of cashew nuts
  • A handful of raisins
  • A pinch of saffron strands (optional)
  • A few strands of chopped pistachios or almonds (for garnishing)

Instructions:

  1. 1. Wash the chana dal thoroughly and soak it in water for about 30 minutes. Drain the water and set the dal aside.


  3. 2. In a pressure cooker, add the soaked and drained chana dal along with 2 cups of water. Pressure cook for about 3-4 whistles or until the dal is soft and cooked through. Alternatively, you can cook the dal in a saucepan with water until it becomes soft.


  5. 3. Once the chana dal is cooked, mash it lightly using a spoon or back of a ladle. Set it aside.


  7. 4. In a separate saucepan, heat ghee over medium heat. Add the cashew nuts and raisins and sauté until the cashews turn golden brown and the raisins plump up. Remove them from the pan and set aside.


  9. 5. In the same saucepan, add the cooked and mashed chana dal. Stir it for a minute to remove any excess moisture.


  11. 6. Add milk to the pan and let it come to a gentle boil. Stir occasionally to prevent the milk from sticking to the bottom of the pan.


  13. 7. Reduce the heat to low and add the jaggery to the pan. Stir well until the jaggery melts completely and incorporates into the milk and chana dal mixture.


  15. 8. Add the cardamom powder and saffron strands (if using) to the pan. Mix well and let the payasam simmer on low heat for about 10-15 minutes to allow the flavors to blend together.


  17. 9. Meanwhile, crush the saffron strands with a mortar and pestle and soak them in a tablespoon of warm milk for a few minutes. This will enhance the color and flavor of the saffron.


  19. 10. Once the payasam reaches the desired consistency (slightly thickened), turn off the heat. Add the saffron-infused milk and mix well.


  21. 11. Garnish the Kadalai Paruppu Payasam with the sautéed cashews, raisins, and chopped pistachios or almonds.


  23. 12. Serve the payasam warm or chilled as per your preference.

Enjoy the creamy and delicious Kadalai Paruppu Payasam as a traditional Indian dessert after a meal or during festive occasions.

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