Chana dal payasam

                                                                                     CHANA DAL PAYASAM

INGREDIENTS

• Chana dal – 1 cup
• Coconut milk thick – 2 cup  [ refer here –  How to extract Coconut milk at home]
• Jaggery powdered – 1 cup or as per taste
• Cardamom pwdr – 1 tsp
• Cashew broken and fried in ghee – few tbsp
• Water as required

PREPARATION

1. Wipe the dal and roast it for few minutes . [colour should not change ] Soak it for min 30 mins. Pressure cook upto 5-6 whistles with enough water till it softens. Mash it with a dal masher .
2. Grate the coconut and extract milk from it .
3. Chop the jaggery ,take it in pan with enough water to immerse it, boil it till the jaggery melts. Strain and keep aside .

METHOD

Keep a big pan on medium flame.

Add in the mashed dal + jaggery syrup + water and mix well.

Cook for 2 -3  minutes by stirring.

Adjust water as per the consistency you want. [the payasam thickens once it cools]

Add cardamom pwdr and coconut milk stir and bring to a single boil and off the flame. [don’t boil more or it may curdle]

Add the roasted cashew nut.

For thin consistency you can add more coconut milk.

Serve hot or cold.

Notes

1. Don’t boil much after adding coconut milk ,it may curdle .
2. I have added a pinch of nutmeg.
3. You can add dry ginger pwdr or edible camphor a pinch for flavour.
4. It thickens on cooling .
5. When pressure cooking the dal use enough water not more .

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