Friday, August 1, 2014

Chana Dal Sago Payasam | Senaga Pappu Payasam

Payasam is a south Indian style sweet dish mostly made for festive, auspicious & any happy occasion.
Vermicelli payasam, Wheat payasam, Parippu payasam & many more are the few varieties of this dish. As the festive season is kick starting here is a dish that is a keeper for any occasion. 
Chana Dal Sago Payasam is a yummy combo of a dish. I love how this payasam has a bite in every spoon you have. Chana dal is cooked perfect & not mushy to make the texture perfect in this dish. 
Prep Time- 1hr{soaking} | Cook Time - 1hr | Serves - 4people | Yields-4servings 
1/2Cup chana dal {soak for 1hr}
1/2Cup sago / sabudana {soak for 1hr}
2&1/2Cups milk {2%fat}
1/2Cup + 2Tbs sugar {adjust as needed}
1Tsp cardamon powder
1Tbs ghee / butter
Few cashews 
Few raisins 
- Pressure cook chana dal & sago along with  2Cups milk for 2whistles. Switch off heat & allow pressure cooker to cool. 
- Meanwhile heat pan with ghee. Add cashews & raisins to pan. 
- Fry them till cashews have changed a little in color & the raisins are puffed up. 
- In a vessel add the kheer & to that add the extra 1/2Cup milk. Bring them to boil. 
- Add sugar & cardamon powder to milk.
- Stir once in a while & cook for 10mins. Switch off heat. 
- Add the fried cashews & raisins to payasam. Mix them well. 
*** Serve kheer/payasam when it is luke warm. 
- You can replace sugar with jaggery or brown sugar. 
- If needed increase the milk quantity, It was perfect for me. 
- Soak chana dal overnight for easy cooking.
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