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Sweet Dessert made of chana dal (kadalapparippu) and jaggery
Published On: 02 Aug 2009
English: Bengal Gram Dhal
tamil: Kadalai Paruppu
malayalam: Kadala Parippu
telugu: Samaga Pappu / Chanaga Pappu
kannada: Kadale Bele
hindi: Chana Dal
Bengali: Cholar Dal
Gujarati: Chana Ni Daal
Konkani: Chonya Daali / Sone
Marathi: Harbara Dal
Oriya: Buta (Chhota)
Punjabi: Channa Dhal
Kashmiri: Chola Dal
for more details, click the name of the ingredient
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
Pressure cook chana dal. :- Make sure the dal is cooked well but not mashed.
Crush the cooked chana dal in a mixer.:- Do not grind it into a paste, just crush it lightly.
In a heavy bottom vessel, boil the jaggery syrup and mix in crushed, cooked dal.
Mix it well till the crushed dal absorbs the syrup well and reaches a thick consistency.
Add the 2nd extract of coconut milk, mix well and cook on low heat.
When it starts thickening, add the Ist extract of coconut milk, mix well and remove from heat. :- Make sure the dish does not come to a boil after adding the Ist extract of coconut milk.
Sprinkle cardamom powder over the payasam.
Heat ghee in a pan and fry coconut flakes till it becomes golden brown.
Drain it and sprinkle it over the payasam.
In the remaining ghee, fry cashew nuts and sprinkle it along with the ghee over the payasam.
:- Kadala Payasam is ready to serve!!!
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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