Recipes from an Indian kitchen with a focus on Andhra cuisine
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Friday, April 15, 2016
senaga pappu payasam
⅓ cup chana dal / senga pappu
⅓ cup sago or roasted semiya
¾ cup grated jaggery(I used jaggery powder)
1.5 cups water
1 cup milk
¼ tsp cardamomq
½ cup Water for Jaggery
Nuts and raisins as needed
Ghee to fry the nuts as needed
Wash and Soak channa dal for at least 45 minutes.
Soak sago in water as needed. Some need long soaking time.
Add jaggery and ½ cup water to a pan, melt it on a low heat without burning. Filter the syrup and boil it for 2 to 3 minutes or till it becomes thick slightly. Cool this completely.
Add dal and 1.5 cups of water to a heavy bottom pan and cook it till it is half done.
Add milk, sago and cook till the sago and dal are fully cooked.
Add cardamom powder, cooled jaggery syrup and coconut. Mix well and cook further on a medium flame. Stir well and allow it to bubble up. Do not cook for long it can curdle the payasam.
Fry nuts in ghee and add to the channa dal kheer.
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