CHANADAL_SAGO PAYASAM

An easy, healthy and delicious dessrt recipe prepared with chana dal or split Bengal gram and sabudana or sago, jiggery, milk and nuts. This is very quick kheer recipe and perfect for festivals such as Ugadi, Navratri, Ganesh Chaturthi and Varalakshmi Vratham. Payasam is a south Indian style sweet dish mostly made for festive, auspicious and any happy occasions. There are so many varieties of payasam like Vermicelli Payasma, Wheat Payasam, Parippu Payasam and many more. Chana Dal-Sago Payasam is a yummy combo of a dish. The lentil based sweet dish incorporates the same ingredients that you are find in a regular Payasam….i.e. jiggery, milk or coconut milk and cardamom powder. This Chana Dal- Sago Payasam or kheer is not only works great dessert or sweet but also wonderful Naivedyam Recipe. And when you want to try something different then this kheer recipe is a good opition. I made this kheer recipe for one of the food group competition during Navaratri and we all loved it. It tastes very creamy and delicious and used jaggery so healthy too. Give a try and share your experience and suggestions if any in comment box below.    

INGREDIENTS:

1/3 Cup Chana Dal / Bengal Gram

1/3 Cup Sabudana [see notes]

¾ Cup Jaggery [adjust accordingly]

¼ teaspoon Cardamom Powder

2-3 tablespoon Fresh Coconut, cut into slices

1 ½ Cup + ½ Cup Water [see notes]

2 tablespoon Ghee

1 tablespoon Almonds, Cashews and Raisins, each

1 ½ Cup Milk

METHOD:

STEP 1 – First wash and soak sabudana for about 4-5 hours or overnight.

STEP 2 – Heat ghee in small pan and add sliced almonds and cashews in it, roast them well and then add sliced coconut

and raisins in the same pan and roast for next few seconds. Keep this aside.

STEP 3 – Now take chana dal in a bowl and wash under running water.

Then add 1 ½ cup water in it and cook it in a pan  till half done.

STEP 4 – By the time dal is cooking, add jaggery and ½ cup water in a sauce pan and mix well. 

STEP 5 – Boil it for 2-3 minutes.

Filter the jaggery syrup and keep it aside.

Let it cool down completely.

STEP 6 – When chana dal is half cooked, add soaked sabudana in it

and cook on low flame until dal and sabudana cooked properly.

STEP 7 – Add cardamom powder in it and mix it well.

STEP 8 – Now add jaggery syrup, mix it and

 switch off the stove. [see notes]

STEP 9 – Add fried nuts and coconut slices in the kheer with the ghee and mix it well.

Your chana-dal sabudana kheer/ payasam is ready to serve.[see notes]

NOTES:  *You can use rice instead of sabudana to make this kheer. In that case, you have to wash and soak the rice for about 30-45 minutes and then add it to dal and cook further. 

1 ½ Cup water for cooking dal in a pan and ½ Cup water for dissolving jaggery.
               *Don’t add jaggery syrup when it is hot and also don’t cook the kheer after adding jaggery syrup in it. It will curdle your kheer. So follow this step to get best results.

              *Here I added sliced fresh coconut, but you can add grated fresh coconut. In this case no need to roast it in ghee.