Chana Dal Payasam
Chana dal payasam is a traditional dessert prepared during festivals like Ugadi, Ram Navami, Diwali, Navratri, Varamahalakshmi vratam, etc. It is first offered in the form of Naivedyam and then distributed as a dessert. This is a temple-style madgane (mangane), where rice is used so that the kheer thickens. You can use sabudana, broken wheat, or rice flour. You can also check our popular chana dal payasam made with sabudana. Chana dal payasam is called Mangane in Goan cuisine, Kadale bele payasa in kannada, madgane in konkani, chana dal kheer in Hindi, Kadalai paruppu in Tamil, Senaga pappu in Telugu. Check out the best list of Indian sweets and desserts, ganesh chaturthi recipes, Diwali mithai recipes, 9 days of Navratri recipes and classic India kheer and payasam recipes.
Ingredients
Chana dal: The primary key ingredient, also called split chickpeas, which adds nutty flavor to the kheer. Rice: Used to thicken the payasam. Coconut milk: Enhances the flavor. Regular milk can also be used. Jaggery: Sweetnes the kheer. Can use sugar or brown sugar. Dry fruits and nuts: For the garnish Cardamom: Flavoring agent to the kheer. Check out the recipe card for full list of ingredients.
Step-by-step instructions
Roast and cook the split chickpeas
Dry roast the split chickpeas till you get a pleasant aroma. Now wash the roasted split chickpeas and pressure cook them with water for at least 4-5 whistles or until it is just done. See that water is half an inch above the split chickpeas. Chickpeas should not be overcooked and mushy. You can also cook the split chickpeas in a pan or pot, adding water. This will take longer time than a pressure cooker.
Roast the nuts
Add ghee, chopped cashews, and almonds in a wide, non-stick pan. When they become light brown, add the raisins, saute, and transfer this to a plate. If you are preparing the vegan version, skip this step, dry roast the nuts, and add them at the end.
Making of the best chana dal kheer
Wash the raw rice. In the same pan, add coconut milk and rice and bring it to a nice boil. When the rice is 70 percent cooked, add the jaggery and the cooked split chickpeas and bring it to a boil. I have added ½ cup water at this point. Add the water for the desired consistency and depending on the thickness of the coconut milk used. Keep stirring it continuously till the jaggery dissolves, the rice is cooked, and the mixture thickens. Now add the cardamom powder and the dry fruits and mix well. Serve hot and enjoy.
Tips
In temples, rice is added so that kheer becomes thick. I love that version, and they have added rice while making madgane. You can skip rice completely and add sabudana or lapsi (broken wheat), or simply add 2 tablespoon of rice flour instead of rice while boiling coconut milk. Because you are adding jaggery, it is very important that you stir it continuously while bringing it to a boil. Else, it might burn. So, it is better to use a non-stick pan for such recipes. Vary the amount of jaggery depending on how sweet you like to have it. This dessert thickens once it cools down. You can add a little water and bring it to a boil just before serving, as this tastes best when served hot. You can also use freshly extracted coconut milk. This enhances the flavor. For a vegan version, skip the ghee and simply add dry roasted nuts and fruits. Any leftovers can be stored in a refrigerator for two days. Beyond that, it will not taste good.
More payasam and kheer recipes
Recipe card
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