Traditional Chana Dal Payasam

Name: Traditional Chana Dal Payasam
Total time: 2700 s
Yield: 4 people
Cuisine: Indian
Ingredients: 100 grams Chana dal (Split Bengal gram); 250 grams Gud (Jaggery); 1small glass milk; 1small cup of freshly grated Coconut (approximately 50 grams); 2 grounded Elaichi powder (Cardamom); 1small pinch of edible Camphor (optional); 2table spoons ghee; as required Kaju and Kismis one table spoon (Cashews and Raisin)

Rajalakshmi AR @browny71

Traditional Chana Dal Payasam

Rajalakshmi AR @browny71

Saved

Ingredients

45 minutes

4 people

100 gramsChana dal (Split Bengal gram)
250 gramsGud (Jaggery)
1small glass milk
1small cup of freshly grated Coconut (approximately 50 grams)
2grounded Elaichi powder (Cardamom)
1small pinch of edible Camphor (optional)
2table spoons ghee
as requiredKaju and Kismis one table spoon (Cashews and Raisin)

Saved

Steps

45 minutes

1

Pressure cook Chana dal in a cooker till four whistles.
2

Let the dal cool completely. Then in a blender, blend it into a coarse paste
3

Heat a thick bottom vessel/pan. Add ghee and fry the dry fruits till they turn light brown.
4

Take out the dry fruits add Chana dal paste to it. Allow it to boil for two minutes.
5

Add grated jaggery to it. Boil it for about two minutes on a medium flame. Keep stirring it.
6

Then add milk, elaichi powder and camphor. Boil it for about a minute. Then add grated coconut. Add water if required. Boil it for about three minutes.
7

Switch off the flame. Payasam is ready.