Kadalai Paruppu Thengai Payasam
Kadalai Paruppu Thengai Payasam is a delicious payasam made using channa dal, condensed milk and jaggery. It's commonly made payasam for most of the festivals in our home
- 3 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu) ( )
- 3 tbsp Grated Coconut ( )
- 1 cup Jaggery (grated)
- 10 Cashews
- 2 Cardamom
- 10 Raisins
- 1 cup Condensed Milk (or Boiled Milk (1 cup – 250 ml))
- 2 tsp Ghee (Clarified butter)
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Heat a pan, add 1 teaspoon of ghee and add channa dal and grated coconut and fry till a nice aroma comes and the coconut becomes slightly golden brown color
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Grind the fried channa dal, coconut along with cardamom to a nice smooth batter by adding water. Take this ground batter to the pan
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Heat the pan which has the ground batter and keep the flame low and stir continuously for atleast 5 minutes
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After 5 minutes, add grated jaggery and stir well and keep in flame another 5 minutes in low flame
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Heat another pan, add remaining ghee and add broken cashews and raisins and fry till the cashews turn golden brown color
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Add the fried cashews and raisins to the payasam
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Add boiled milk or condensed milk and keep in flame for another 5 minutes and remove from flame
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The mouth-watering Kadala Paruppu Thengai Payasam is ready for Neivedhyam or for Serving
Method with step by step pictures for Kadalai Paruppu Thengai Payasam:
- Heat a pan, add 1 teaspoon of ghee and add channa dal and grated coconut and fry till a nice aroma comes and the coconut becomes slightly golden brown color
- Grind the fried channa dal, coconut along with cardamom to a nice smooth batter by adding water. Take this ground batter to the pan
- Heat the pan which has the ground batter and keep the flame low and stir continuously for atleast 5 minutes
- After 5 minutes, add grated jaggery and stir well and keep in flame another 5 minutes in low flame
- Heat another pan, add remaining ghee and add broken cashews and raisins and fry till the cashews turn golden brown color
- Add the fried cashews and raisins to the payasam
- Add boiled milk or condensed milk and keep in flame for another 5 minutes and remove from flame
- The mouth-watering Kadala Paruppu Thengai Payasam is ready for Neivedhyam or for Serving
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