3/4 cup Chana Dal / Split Bengal Gram
1 cup Jaggery, powdred
1/2 to 3/4 cup Milk
1 tbsp dry coconut slices
4 cardamom pods, powdered
Cashews and Raisins as needed
2 tbsp Ghee

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Senaga Pappu Payasam

. Heat a teaspoon of oil in pan. Add and fry the chana dal for 2 – 3 minutes or till aromatic.
. Now pressure cook the dal with 1.5 cups of water for 4 whistles. Lightly mash the cooked dal and set aside.
. Combine the jaggery and 1/4 cup of water in a vessel and heat until the jeggery dissolves completely.
. Now add the dal and cardamom powder to it and let it cook for 5 minutes or until the mixture thickens.
. Turn off the flame and add milk. Mix well and set aside.
. Heat remaining ghee and fry the coconut pieces, cashews and raisins to golden brown. Pour this over the payasam and mix well.
. Serve!


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