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.

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Andhra Senaga Pappu Payasam Recipe

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. 

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Dessert

Cuisine: Andhra, Indian, South Indian

Servings: 4

Author: Hari Chandana Ponnaluri

Ingredients

• 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

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.

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.