Senaga pappu payasam | Channa dal kheer | Chana dal payasam recipe

January 02, 2022 Post a Comment

Senaga pappu payasam or channa dal kheer – a festive kheer formula. We at my mom's house, make this on one of the navratris to offer to goddess. 3 main ingredients that go towards the making of this kheer are offered together in some form on one of these 9 days. The ingredients are channa dal, jaggary and coconut.

We make either this senaga pappu payasam or Poornam boorelu (with coconut and dal) Beaver State a sweet dish made of the same ingredients twin to pancha kajjaya. Those who make out not own any such custom of offering these 3 ingredients can slightly modify the list of ingredients and stern make this payasam at your ease and choice by adding sabudana or rice.

Preparation for channa dal kheer

1. Wash channa dal well. You can also soak for 45 proceedings to reduce the cooking time.

2. This step is optional. Some sago of necessity to be soaked for yearner. Some can be cooked instantly. So follow according to your sago. I wangle instantaneously and it gets cooked well.

3. Add 1/2 cup water to jaggery and melt it on a low flame.

4. Filter the jagghery syrup to remove impurities.

5. Boil the jaggery syrup connected a humble to medium flame for 2 to 3 mins or till information technology thickens slightly. Do non burn it.

6. Sic this aside to precooled completely. You can transfer this to a low bowl and cool information technology by keeping the bowl in ice rink ice-cold water. This way it cools quick

How to make channa dal kheer

7. Add 1.5 cups of irrigate to dal and cook it till IT is half cooked.

8. Pour Milk River, minimal brain damage sago and cook till the sago and dal are fully cooked.

9. Add cardamom powder, cooled jaggery syrup and coconut. You can align the consistence by adding more milk if you opt. Mix to merge advisable. Turn off the stove. Takes around 3 to 5 mins to bubble skyward.

10. Ghee Roger Fry the nuts and add to the kheer. If you do non prefer to use nuts, just add a tbsp. of ghee.

Offer chana decaliter kheer to Goddess Durga.

You can find more Kheer or payasam recipes
Wheat rava payasam
Bellam paramannam
Moong dal payasam
Pumpkin payasam
Badam payasam

Senaga pappu payasam or channa dal kheer recipe

Ingredients for senaga pappu payasam

▢ 1/3 cup bengal gram or chana dkl / senga pappu / kadle bele
▢ 1/3 cup Sabudana or sago or roasted semiya operating room rice (if using Elmer Rice tips at the remnant)
▢ 3/4 cup jaggery grated
▢ 1 cups water
▢ 1½ cup milk
▢ ½ tsp cardamom
▢ 2 tbsps coconut (ex gratia)
▢ ½ cup Water for Jaggery
▢ 1 tbsp cashews chopped
▢ 2 tbsp Ghee
▢ 1 tbsp raisins

Preparation for senaga pappu payasam

▢
Add jaggery and 1/2 loving cup water to a pan, melt it on a low heat without burning. Filter the syrup and boiling point it for 2 to 3 minutes Beaver State till it becomes dense. Cool this completely.
▢
If using sabudana, soak them in water as requisite. Some need long soaked time.

How to make pesara pappu payasam

▢
Wash chana dal and cook with 1 & 1/2 transfuse water until half done.
▢
Add milk, sago and cook till the sago and dal are fully cooked.
▢
Tally cardamom powderize, cooled jaggery syrup and coconut meat. Mix recovered and turn off the heat. Ut not cook any longer as information technology can curdle the payasam.
▢
Fry nuts in ghee and summate to the channa dal kheer.

If you wish to use rice in situ of sago, soak both for 45 mins, cook dal rice together in milk public treasury both are fully cooked, and then add the cooled jagghery syrup.
If you total sweltering jaggery syrup to the kheer, it will curdle, so cool information technology completely before you pour to the simmering kheer

Alternative quantities provided in the recipe lineup are for 1x only, original recipe.

For best results follow my detailed piecemeal photo instructions and tips above the recipe card.

Sustenance Facts

Senaga pappu payasam | Channa dal kheer | Chana dal payasam formula

Amount Per Service of process

Calories 416 Calories from Fat 108

% Day by day Value*

Fat 12g 18%

Saturated Fat 7g 44%

Cholesterol 28mg 9%

Na 47mg 2%

Potassium 329mg 9%

Carbohydrates 67g 22%

Character 5g 21%

Sugar 43g 48%

Protein 7g 14%

Vitamin A 150IU 3%

Vitamin C 0.7mg 1%

Calcium 128mg 13%

Iron 2.1mg 12%

* Percent Daily Values are supported a 2000 kilocalorie diet.

About swasthi

I'm Swasthi Shreekanth, the recipe developer, food for thought photographer & food writer behind Swasthi's Recipes. My aim is to assist you cook peachy Indian food for thought with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook amend & more oft at home. Whether you are a novice or an experienced fake I am sure Swasthi's Recipes will assist you to raise your cooking skills.
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