Chana Dal Payasam is a delicious dessert made by cooking chana dal in jaggery syrup infused with flavors and garnished with nuts. Chana Dal Payasam is a traditional dessert made on festivals like New Year and religious festivals. Learn to make Chana Dal Payasam Recipe with the help of step by step pictures.
Chana dal is known as kadalai paruppu in tamil. This paruppu payasam is so tasty and quick to make. Onam is fast approaching and I wanted to post a payasam recipe so made this quick payasam few days back. As I have already posted moong dal payasam I made this chana dal payasam for onam special.
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About Chana Dal Payasam
Chana Dal Payasam is a special dessert made using chana dal, jaggery, milk, nuts and flavored with dry ginger powder. It is so rich and creamy yet healthy too. This can be served as an after meal dessert. It gives volume so perfect to serve when you have guests at home.
I have one more onam sadya recipe to be posted which I will post on Monday.A little busy this weekend as I am here in Chennai for a short 3 day vacation.Chennai welcomed us this time with great showers.Looking forward for meet ups with friends and shopping too.
Chana Dal Payasam Ingredients
- Chana dal – Roasting chana dal gives more flavor.
- Jaggery – You can use powdered jaggery melt, strain to remove impurities and use it.
- Milk – Use boiled warm milk.
- Coconut milk – Coconut milk adds more flavor to the payasam.
- Garnish – Cashews are fried in ghee and added.
- Flavoring – Dry ginger powder is used for flavor.
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How to make Chana Dal Payasam Step by Step
1.Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).
2.Strain and keep aside.
3.Dry roast chana dal until it turns golden brown. In a pressure cooker add chana dal with water till immersing level and pressure cook for 3-4 whistles, don’t make it too mushy, Set aside. Heat ghee in a pan add cashews and fry till golden brown, set aside.
4.Heat jaggery syrup for 2 minutes until it starts thickening(no need to check for any consistency). Add chana dal at this stage. Mash it up with a ladle. Once jaggery syrup is well combined with the dal, add coconut milk.
5.Once it starts to boil, add dry ginger powder / edible camphor, milk and give a quick stir. Switch off and add ghee fried cashews.
Serve hot / cold as per your preference.
Expert Tips
- Don’t boil for more time after coconut milk is added else it will start to curdle.
- Adjust jaggery as per your sweet level, we liked ours a bit sweeter.
- After you add dhal to jaggery syrup do the whole process in low flame and keep stirring.
- As with any payasam it thickens with time so switch off a bit runny.
- Adding dry ginger powder gives a great flavor. I have tried with edible camphor and it tasted great too.
Serving and Storage
Paruppu Payasam tastes best when served hot. This keeps well in fridge for 2 days.
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📖 Recipe Card
Chana Dal Payasam Recipe
Ingredients
- 1/2 cup chana dal
- 1/2 cup powdered jaggery
- 1/2 cup thick coconut milk
- 2 tablespoon milk
- 7 cashews broken
- 1 small pinch edible camphor / dry ginger powder
- 2 teaspoon ghee
Instructions
- Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).
- Strain and keep aside.
- Dry roast chana dal until it turns golden brown. In a pressure cooker add chana dal with water till immersing level and pressure cook for 3-4 whistles, don’t make it too mushy, Set aside. Heat ghee in a pan add cashews and fry till golden brown, set aside.
- Heat jaggery syrup for 2 minutes until it starts thickening(no need to check for any consistency). Add chana dal at this stage. Mash it up with a ladle. Once jaggery syrup is well combined with the dal, add coconut milk.
- Once it starts to boil, add dry ginger powder / edible camphor, milk and give a quick stir. Switch off and add ghee fried cashews.
- Serve hot / cold as per your preference.
Notes
- Don’t boil for more time after coconut milk is added else it will start to curdle.
- Adjust jaggery as per your sweet level, we liked ours a bit sweeter.
- After you add dhal to jaggery syrup do the whole process in low flame and keep stirring. As with any payasam it thickens with time so switch off a bit runny.
- Adding dry ginger powder gives a great flavor.
- I have tried with edible camphor and it tasted great too.
Happys Cook
Looks awesome and yummy too,,,,,
Torviewtoronto
payasam looks fabulous beautiful pictures my favourite is moong dal payasam 🙂
Geetha
This payasam with coconut milk looks yummy. I am sure to try this. I love your blog! Keep the good work going. Thanks
Geetha
This payasam with coconut milk looks yummy. I am sure to try this. I love your blog! Keep the good work going. Thanks
Zareena
A perfect payasam recipe for onam. Looks yummm…
Sangeetha M
wow..love all your Onam Sadya recipes, You are awesome and appreciate your effort and dedication towards blogging…great! Paruppu payasam looks so delicious!
Hema
Looks great Sharmilee. I usually prepare this Payasam by adding the ground coconut instead of coconut milk. Will give your version a try sometime. Thanks