Kadala Parippu Payasam is a traditional styled South Indian version of Kheer prepared with coconut milk and Bengal Gram. This is a delectable and an all time favorite payasam. Unlike other commonly available payasams, this is a thick and dense jaggery based dessert usually relished during Sadhyas and Onam season. No Sadhya or social gathering is ever complete without lip smacking Kadala Parippu Payasam. You can discover a variety of delicious payasams in South Indian Cuisine like Semiya Payasam, Paal Payasam, Moong Dal Payasam, Nei Payasam, Carrot Payasam, Rice Payasam, Ada Pradhaman and Arisi Thengai. Kadala Parippu Payasam is well known for its subtle sweetness and creamy texture. The dish is prepared as part of a Sadhya feast and served just after a hearty meal.
Payasams can be prepared with different types of lentils and the most popular one is Kadala Parippu Payasam. This is an easy to prepare dessert dish requiring minimum ingredients. If you are a fan of chana dal, then this is the dessert for you. These payasams are nostalgic and with an awesome taste and flavor. Combination of jaggery syrup with sago and chana dal is simply awesome. Sago is added for increasing the consistency of the dessert. For those who love less dense desserts, reduce the quantity of sago or ‘chowari’ as we call in Malayalam. For preparing an authentic version of Kadala Parippu Payasam, do not opt for store bought coconut milk packets. Instead go for freshly strained out coconut milk that gives the proper creamy texture and aroma to the dessert.
For extracting fresh and thick coconut milk, add 2 cups hot water to 1 1/2 cups of grated coconut. Pulse in a grinder jar and squeeze out thick coconut milk. Again add 2 cups of hot water to the strained coconut mixture, pulse again and strain. The product obtained is thin coconut milk. Kadala Parippu Payasam is an easy to prepare dessert that requires minimum ingredients. Even new comers and bachelors can try a hand at the dish. Follow the instructions carefully. This is a wholesome and nutritious dessert, rich in vital nutrients required for body. Chana dal or Bengal Gram is rich in protein and is very beneficial for our body. Kids as well as elders love the awesome dish. You can explore a well detailed recipe here that can be easily prepared at home. Enjoy the tempting dish with your family. Kids love the flavorful and aromatic payasam.
Kadala Parippu Payasam
Ingredients
- 1 cup Bengal gram Kadalaparippu
- 3 nos Coconut
- 3/4 kg Jaggery Sharkkara
- 1 big pack Sago Chowari/Sabudana
- 50 g Cashewnuts
- 50 g Raisins Onakka munthiri
- 50 g Ghee
- 8 nos Cardamom Elakka
- Coconut chips A little, Thenga kothu
Instructions
- For preparing the sweet dish, first cook the Bengal gram in a pressure cooker by adding 2 glasses of water.
- Put the cooked Bengal gram in a mixer grinder and beat it to get a coarse mixture.
- :- Make sure you don't make a paste of it.
- Keep it on fire and cook it.
- Heat up a vessel(preferably Urali).
- Add the ghee in between into this and stir well.
- Add chowari and stir.
- Allow the mixture to boil.
- Stir well and make sure that the chowari gets cooked.
- :- Do not allow it to boil.
- Lower the flame and heat it through.
- Fry the chopped coconuts in the remaining ghee.
- Add the raisins and cashewnuts and fry them, till they turn brown.
- Add the the fried ingredients into the dessert.
- :- Similarly, you can prepare Cherupayaru (Green gram) payasam.
Notes
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Carrot Sago Payasam | Carrot Sabudana Kheer
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very well explained and thank u for sharing ur recipes – this is a very good one indeed- i tried it for vishu and my husband loved it. thanks alot
i tried it for first time,all loved it thank you for the recipe.this web site has very good recipes collection try it.
wow!!! excellent recipe…thx a lottt!!!
Nan try cheydu ur recipe and came out well.
thanks a lot
nice recepie,i never tried to make a payasam with chana dal. after seeing this recepie,i made payasam and it come out well. thanks for such nice recepie and u must send recepies like this ok
I have been trying ur recipes.And i loved all of them.thank you….