Kadalaparippu Payasam / Split Chcik Peas in Jaggery Sauce
by:
Kadalaparippu Pradhaman / Chana Dal Kheer / Split Chick Peas in Jaggery Sauce Kani kanum neram kamala nethrante Niramerum manja thukil charthi Kanaka kingini valakal mothiram Aninju kaanenam bhagavaane, A very famous song sung especially during the festival of Vishu.. I love its music so much which is composed by Devarajan.. Where ever I live, it takes me back to Kerala.. Keralites celebrate Vishu tomorrow. I wanted to make a payasam recipe before Vishu and the best option of payasam came to my mind is a payasam with Kadala parippu which would be served for lunch during the traditional festivals such as vishu and onam sadya and even in Kerala weddings. On these feasts we serve minimum three types of payasams. Now a days, even if we forget some festivals, the social networking sites do remind us regarding it.. ;-) My Facebook news feed is all related to Vishu.. I have fond memories of this pradhaman. I had this kadala parippu payasam at a marriage in my childhood. There at the end of the feast, they saved boli also, a Keralas sweet dish from Trivandrum made using chana dal and is usually served with payasam... Now a days we can see that people make payasams with so many varieties; like oats, banana, carrot, aval (flattened rice).. The list is endless!! Pradhamans are my moms favourite desserts. She used to make payasam quite often when we were in school and university with a unique taste. Her favourite was ada pradhaman which I am not that fond of., :_) My dad is not that interested in sweets, payasams and desserts. ;-) When she makes payasams we help her by extraction of coconut milk from fresh grated coconut, by grating jaggery etc.. Vishu and Onam sadya are incomplete without varieties of payasams. The most common payasams we make for feasts are Kadalaparippu payasam, Cherupayar parippu payasam, Ada Pradhaman, Pal Payasam, Semiya Payasam (vermicelli kheer) and so on.. The most indulging factor which attracts me to these payasams is its rich and creamy sweet texture. Here, where I am now, I never find brown black colour jaggery which gives the dish a good brownish colour. I dont know whether there is any difference in the taste. This payasam / kheer is made of kadala parippu / chana dal / split chick pea with delicious flavours from cardamom, coconut milk, and ghee and sweetened with jiggery. Since I love the taste of condensed milk I have added it in this and so I have reduced the amount of jaggery. Those who are not fond of payasams also can give it a try, am sure you will love it.. Pls. do let me know the result. It came out so tasty and the colour of the payasam was so attractive.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 8
1 cups Chana Dal / Kadala Parippu / Split Chick pea – 1/2
2 cups Water
4 tbsp Ghee or coconut oil
1/2 cup Jaggery
1 small Condensed milk – tin (78 grams)
2 cups Thin Coconut milk
1 cup Thick Coconut Milk
4 Cardamom
1/2 tsp Ginger Powder
1/4 cup Coconut chips
1/2 cup Cashew Nuts
Nutrition Facts
Kadalaparippu Payasam / Split Chcik Peas in Jaggery Sauce
Servings Per Recipe: 8
Amount per Serving
Calories: 252
- Total Fat: 14.9 g
- Saturated Fat: 12 g
- Trans Fat: 0 g
- Cholesterol: 3.3 mg
- Sodium: 85.4 mg
- Total Carbs: 24 g
- Dietary Fiber: 7.1 g
- Sugars: 8.9 g
- Protein: 8.2 g
preparation
1. Wash chana dal and soak it for four hours.
2. In a pressure cooker add one spoon of ghee and roast it on medium flame till aromatic without browning it.
3. Pressure cook the dal by adding 2 cups of water on medium flame until the first whistle and then reduce the heat and wait for 3 more whistles. Remove from stove and let the pressure go off on its own. After it cools enough open the lid of the pressure cooker and make a coarse paste of this dal by mashing it.
4. Make the thin and thick coconut milk: take two coconuts and grate it. Add 1 cup of water into the grated coconut and grind well in a mixer. Squeeze thick milk from it and keep it aside. Again add two cups of water to the squeezed grated coconut and grind it well again. Squeeze thin coconut milk from this and keep it aside.
5. Make the jiggery syrup: Take jaggery and ½ cup of water in a pan, keep it on the stove, and heat it until it turns to a liquid form by mixing it continuously. Let it rest for a while. After some time strain it to remove the impurities.
6. Crush the cardamom and keep it aside.
7. In a non-stick pan add 1 tbsp. ghee and brown the cashews and remove it and keep it aside. Next add the coconut chips and fry it till it turns brown. Keep this aside.
8. Take another non-stick pan (I have used the same cooker in which I cooked chana dal) and add both melted jiggery and cooked dal and cook for a while till the jaggery and dal becomes thick, by stirring it continuously.
9. Add 1tbsp. of ghee to this and mix well.
10. Now add the thin coconut milk to this and mix well. Let it come to boil.
11. Reduce the flame to medium low and add the thick coconut milk. Mix it well.
12. Add the condensed milk and again mix it for a while
13. Add fried cashews and coconut to the cooked payasam.
14. Now add the ginger powder and cardamom powder and mix well without forming lumps. It will give a nice flavour and aroma.
15. The yummy and delicious Kadalaparippu payasam is ready to serve.
1
comments