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Kadalai paruppu payasam is a traditional South Indian dessert made with chana dal (split chickpeas), jaggery, and coconut milk.

Kadalai Paruppu Payasam | Channa Dal Kheer | Festival recipes

Kalyani
Kadalai paruppu payasam is a traditional South Indian dessert made with chana dal (split chickpeas), jaggery, and coconut milk.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Soaking time (optional) 1 hour
Total Time 1 hour 25 minutes
Course Dessert, Naivedyam, Prasadam
Cuisine South Indian
Servings 4 servings

Equipment

  • Thick Bottomed Pan
  • Pressure Cooker optional, can use open pot too

Ingredients
  

  • 60 grams Bengal gram Channa Dal /Kadalai Paruppu / Kadale Bele
  • 120 grams Jaggery powdered, dark coloured Jaggery / Paagu Vellam would work best here
  • 1 pinch Edible Camphor
  • 1 TBSP Ghee
  • 1 pinch salt
  • 1/2 cup Fresh Coconut
  • 1 TBSP cashewnuts
  • 1 tsp raisins

Instructions
 

  • Roast the channa dal in 1/2 tsp of ghee till golden brown and Soak it for 2 hours in warm water.
  • cook it for 3 whistles till its cooked but not mushy
  • Dissolve the jaggery in hot water and filter any impurities
  • Heat the filtered jaggery for 5 mins and add the cooked dal till it becomes thick
  • Grind the Fresh coconut in hot water to extract 1.25 cups of coconut milk
  • Add this to the simmering mixture and mix well
  • Now cool the mixture throughly
  • Add a pinch of salt and edible camphor and mix it well
  • Roast the cashewnuts and raisins in ghee and add to the payasam.
  • You may also fry coocnut pieces along with the cashew / raisins for a textural high
  • Add these fried nuts to the payasam
  • Adjust adding 1-2 TBSP more coconut milk if you prefer a more flowing payasam.

Notes

Tips and tricks to make a Creamy Kadalai Paruppu Payasam:
  1. Both roasting and Soaking the dal is optional, but it makes the dal soft without needing it to be mushy. So highly recommend it.
  2. Dark coloured Jaggery is preferred for this kheer. If using Brown sugar, adjust quantity according to sweetness required
  3. If you want to make this 100% vegan, skip the ghee and make this completely without any ghee. Except for roasting the dal and tempering, the taste may slightly vary
  4. Adding a teeny weeny pinch of salt to any kheer would make it very balanced. Edible camphor is optional (as its used for Naivedyam), you can skip it
  5. While roasting, make sure the dal turns slightly golden brown, but not brown / dark. It would completely change the nature of the payasam.
  6. If using full fat cow milk in place of the coconut milk, make sure the dal + jaggery mixture is completely cool before adding the ROOM temperature (boiled and cooled milk), else the payasam might split.
  7. Also, if using full fat cow milk, if you want to re-heat the milk, place it in a double boiler / microwave lightly as the milk might split if heated directly on stove top.    
Keyword Channa dal Kheer, Coconut Payasam, Festival Kheer, Festival Recipes, Kadalai Paruppu Payasam, Kadale Bele Payasa, Kheer, Navratri, Navratri recipes, Payasam for festivals, Payasams, Quick Kheer Varieties
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