Senaga Pappu Payasam Recipe – Andhra Style Chana Dal Kheer Recipe {Video}

If you are looking for more recipes with jaggery then do check Corn Flakes Laddu Recipe, Sweet Ammini Kozhukattai, Kobbari Poornalu, Kobbari Bobbatlu and Fried Modak.

Andhra Senaga Pappu Payasam Recipe

Hari Chandana Ponnaluri

How to Make South Indian Chana Dal Payasam Recipe with Full Video - A Traditional, healthy and easy Andhra Style Kheer or dessert made with chana dal, jaggery, milk and nuts. 

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine Andhra, Indian, South Indian

Servings 4

Ingredients

  

1x2x3x

• ▢ ¾ cup Chana Dal / Split Bengal Gram
• ▢ 1 cup Jaggery, powdered
• ▢ ½ to ¾ cup Milk
• ▢ 1 tbsp Dry Coconut Slices or as needed
• ▢ ½ Cardamom Powder
• ▢ Cashews and Raisins as needed
• ▢ 2 tbsp Ghee

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Instructions

 

• Heat ½ tablespoon of ghee in a pan. Add and fry the chana dal for 3- 4 minutes or till aromatic.
• Now pressure cook the dal with 1.5 cups of water for 4 whistles. Lightly mash the cooked dal and set aside.
• Combine the jaggery and ¼ cup of water in a vessel and heat until the jaggery dissolves completely.
• Now add the dal and cardamom powder to it and let it cook for 5 minutes or until the mixture thickens.
• Turn off the flame and add milk. Mix well and set aside.
• Heat remaining ghee and fry the coconut pieces, cashews and raisins to a golden brown. Pour this over the payasam and mix well.
• Serve!

Notes

Adjust the amount of milk to get the desired consistency.

Do not heat the payasam after adding milk.

Nutrition values are estimates only.

Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

How to Make Senaga Pappu Payasam with Video:

Chana Dal Payasam Recipe with Step by Step Photos:

• Heat ½ tablespoon of ghee in a pan.

• Add the chana dal or split bengal gram to the melted ghee.

• Keep stirring to prevent color change and roast over a medium flame for about 3 – 4 minutes or until aromatic.

• When it is done, remove from the flame.

• Transfer the roasted lentils to a pressure cooker and add 1 ½ cups water. Pressure cook for 4 whistles.

• Lightly mash the cooked dal and keep it aside.

• Combine the jaggery and water in a pan and melt the jaggery.

• When the jaggery is melted, strain the jaggery water to remove any impurities if needed.

• Add the cooked dal or lentils and cardamom powder to the melted jaggery and combine well.

• Let it cook for about 5 minutes over a medium flame or until it is thick.

• When it is done, remove the pan from the flame.

• Add milk to the jaggery lentils mixture and mix very well. Do not heat the mixture after adding milk.

• Heat 1 and ½ tablespoons of ghee or clarified butter in a pan. Add and fry the cashew nuts to a light brown color.

• When the cashews are light brown color, add the sliced dry coconut and raisins and fry until golden brown color.

• Once they are golden brown color, remove the pan from the flame and pour the ghee and roasted nuts over the prepared payasam or kheer.

• Mix until well combined and serve.