Payasam or Kheer is an integral part of Indian Cuisine, especially traditional sit down lunch and dinners at festivals and celebrations at home. We make today's dish - Kadalai Paruppu Payasam (or Channa Dal Kheer) with both sugar and jaggery. This time around though I made it with Jaggery. With the Tamil New year around the corner, this is a perfect way to bring in the festive season.
Adapted from my paired blogger - Schmetterling Word's blog here for Blog Hop Wednesdays for this month, I made minor tweaks and came out with this recipe. My paired blogger has a wonderful space and well written and elegant posts thats easy on the eye as well as some great clicks too :)
Sending this to Bloghop Wednesdays & Gayatri WTML - Festival Special, hosted by Rasya and also my own event - Kitchen Chronicles, hosted by Saras
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Prep time - 15 mins
Cook time - 15 mins
Serves - 2
Difficulty level - Medium
Serving Suggestions - Serve with Paruppu Vadai or Maddur Vade
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Ingredients:
- Channa Dal / Kadalai Paruppu - 3/4 cup
- Powdered Jaggery - 1 cup
- Edible camphor - a pinch
- Ghee - 4 tsp
- Salt - a pinch
- Boiled and cooled milk - 1/2 cup (preferanly not low fat version)
- Cashewnuts - a few
Method:
1) Roast the channa dal in 1 tsp of ghee till golden brown and cook it for 3 whistles till its cooked but not mushy
2) Dissolve the jaggery in hot water and filter any impurities
3) Heat the filtered jaggery for 5 mins and add the cooked dal till it becomes thick
4) Add a pinch of salt and edible camphor and mix it well
5) Now cool the mixture throughly and add the boiled and cooled milk (do not boil the milk along with the jaggery, else the kheer will curdle)
6) Roast the cashewnuts in ghee and add to the payasam
7) Serve warm with Paruppu Vadai for festive treat.
Posts
wow new recipe to me and it looks yummy & lovely clicks .........
ReplyDeletenew to me sounds delicious and easy to make
ReplyDeletethis is interesting and new. nice recipe
ReplyDeleteI love kadala puruppu payasam. Looks perfect.
ReplyDeleteNice recipe..Love to have some.
ReplyDeleteOne of the traditional kher made at home! Love it!
ReplyDeleteYummy and creamy payasm.
ReplyDeleteMy absolute fav payasam. Love the color of your payasam. Looks nice. Jayanthi (www.sizzlingveggies.com)
ReplyDeleteNever tried Payasam with Kadalai Parrupu..Looks great!!
ReplyDeletePrabha's Cooking
Ongoing Event : HITS ~ Soy Recipes
looks lovely , edible camphor intrigues me...i have eaten it only in the tirupati temple's prasad.
ReplyDeleteAnd yes, i like your idea of catching up over falooda next time :)
loved the background and the payasa looks amazing with the lentils all soaked up
ReplyDeletelooks yummy!!
ReplyDeleteSpicy-Aroma
that looks yummy !
ReplyDeleteFeel like finishing that bowl..
ReplyDeleteI love this especially wait for the Aradhini at Raghvendra Swamis matha to eat this. Love it.
ReplyDeleteIts Totally Yumm Kalyani. Love that saree backdrop.
ReplyDeleteTickling Palates
Event : Chilled Delights
Channa dhal and jaggery always makes Perfect match and I love this combo very much. Payasam looks delicious and inviting dear. Thanks for linking to the event.
ReplyDeleteSaras
Kitchen Chronicles ~ Heirloom Recipes