Kadalai paruppu payasam is a traditional South Indian dessert made with chana dal (split chickpeas), jaggery, and coconut milk.
Payasam or Kheer is an integral part of Indian Cuisine, especially traditional sit down lunch and dinners at festivalsand celebrations at home. We make today's dish - Kadalai Paruppu Payasam, a.ka. Kadale BeLe Payasa (in kannda) ,or Channa Dal Kheer with jaggery.
This time around though I made it with Jaggery. With the festive season around the corner, this is a perfect way to bring in the emotion of celebration. This payasam is especially made during Navratri for Naivedyam (or offering to God/ Prashad)
Few more festival recipes / Navratri recipes, click on the links below...
8 delicious kheer varieties for this festive season
A One-stop collection of delicious and quick to make Payasam for festivals or any celebrations
Check out this recipe
Javvarisi Carrot Payasam | Sago-Carrot Pudding | Quick Indian Sweets
Carrot Sago Kheer or Javvarisi Carrot Pasayam is a quick deiicious kheer or pudding that can be put together for festivals or celebrations.
Check out this recipe
Instant Pot Creamy Carrot Payasam | Instant Pot Carrot Kheer
Carrot Kheer is a delicious, creamy kheer or payasam made in the Instant Pot. Perfect for festivals or any celebrations.
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Badam Semiya Payasam
Badam Semiya Payasam is a sweet kheer or pudding made with roasted vermicelli, made with Durum Wheat and simmered in a thick flavoured almond rich milk, topped with nuts.
Check out this recipe
Prep time - 15 mins ; Cook time - 15 mins ; Soak time - 1 hour (Optional, see notes), Serves - 4
Difficulty level - Easy ; Course - Dessert / Naivedyam / Prasadam ; Cuisine - South Indian
Serving Suggestions - Serve with Paruppu Vadai or Maddur Vade
Ingredients to make Kadalai Paruppu Payasam:
- 60 grams Bengal gram (Channa Dal /Kadalai Paruppu / Kadale Bele)
- 120 grams Jaggery (powdered, dark coloured Jaggery / Paagu Vellam would work best here)
- 1 pinch Edible Camphor
- 1 tablespoon Ghee
- 1 pinch salt
- ½ cup Fresh Coconut
- 1 tablespoon cashewnuts
- 1 teaspoon raisins
- 1 teaspoon chopped coconut bits (optional)
Tips and tricks to make a Creamy Kadalai Paruppu Payasam:
- Both roasting and Soaking the dal is optional, but it makes the dal soft without needing it to be mushy. So highly recommend it.
- Dark coloured Jaggery is preferred for this kheer. If using Brown sugar, adjust quantity according to sweetness required
- If you want to make this 100% vegan, skip the ghee and make this completely without any ghee. Except for roasting the dal and tempering, the taste may slightly vary
- Adding a teeny weeny pinch of salt to any kheer would make it very balanced. Edible camphor is optional (as its used for Naivedyam), you can skip it
- While roasting, make sure the dal turns slightly golden brown, but not brown / dark. It would completely change the nature of the payasam.
- If using full fat cow milk in place of the coconut milk, make sure the dal + jaggery mixture is completely cool before adding the ROOM temperature (boiled and cooled milk), else the payasam might split.
- Also, if using full fat cow milk, if you want to re-heat the milk, place it in a double boiler / microwave lightly as the milk might split if heated directly on stove top.
PIN FOR LATER
How to make Kadalai Paruppu Payasam
- Roast the channa dal in ½ teaspoon of ghee till golden brown and Soak it for 2 hours in warm water.
- cook it for 3 whistles till its cooked but not mushy
- Dissolve the jaggery in hot water and filter any impurities
- Heat the filtered jaggery for 5 mins and add the cooked dal till it becomes thick
- Grind the Fresh coconut in hot water to extract 1.25 cups of coconut milk
- Add this to the simmering mixture and mix well
- Now cool the mixture throughly
- Add a pinch of salt and edible camphor and mix it well
- Roast the cashewnuts and raisins in ghee and add to the payasam.
- You may also fry coconut pieces along with the cashew / raisins for a textural high
- Add these fried nuts to the payasam
- Adjust adding 1-2 tablespoon more coconut milk if you prefer a more flowing payasam.
Kadalai Paruppu Payasam | Channa Dal Kheer | Festival recipes
Kadalai paruppu payasam is a traditional South Indian dessert made with chana dal (split chickpeas), jaggery, and coconut milk.
Equipment
- Thick Bottomed Pan
- Pressure Cooker optional, can use open pot too
Ingredients
- 60 grams Bengal gram Channa Dal /Kadalai Paruppu / Kadale Bele
- 120 grams Jaggery powdered, dark coloured Jaggery / Paagu Vellam would work best here
- 1 pinch Edible Camphor
- 1 tablespoon Ghee
- 1 pinch salt
- ½ cup Fresh Coconut
- 1 tablespoon cashewnuts
- 1 teaspoon raisins
Instructions
- Roast the channa dal in ½ teaspoon of ghee till golden brown and Soak it for 2 hours in warm water.
- cook it for 3 whistles till its cooked but not mushy
- Dissolve the jaggery in hot water and filter any impurities
- Heat the filtered jaggery for 5 mins and add the cooked dal till it becomes thick
- Grind the Fresh coconut in hot water to extract 1.25 cups of coconut milk
- Add this to the simmering mixture and mix well
- Now cool the mixture throughly
- Add a pinch of salt and edible camphor and mix it well
- Roast the cashewnuts and raisins in ghee and add to the payasam.
- You may also fry coocnut pieces along with the cashew / raisins for a textural high
- Add these fried nuts to the payasam
- Adjust adding 1-2 tablespoon more coconut milk if you prefer a more flowing payasam.
Notes
Tips and tricks to make a Creamy Kadalai Paruppu Payasam:
- Both roasting and Soaking the dal is optional, but it makes the dal soft without needing it to be mushy. So highly recommend it.
- Dark coloured Jaggery is preferred for this kheer. If using Brown sugar, adjust quantity according to sweetness required
- If you want to make this 100% vegan, skip the ghee and make this completely without any ghee. Except for roasting the dal and tempering, the taste may slightly vary
- Adding a teeny weeny pinch of salt to any kheer would make it very balanced. Edible camphor is optional (as its used for Naivedyam), you can skip it
- While roasting, make sure the dal turns slightly golden brown, but not brown / dark. It would completely change the nature of the payasam.
- If using full fat cow milk in place of the coconut milk, make sure the dal + jaggery mixture is completely cool before adding the ROOM temperature (boiled and cooled milk), else the payasam might split.
- Also, if using full fat cow milk, if you want to re-heat the milk, place it in a double boiler / microwave lightly as the milk might split if heated directly on stove top.
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kirthana says
wow new recipe to me and it looks yummy & lovely clicks .........
Santosh Bangar says
new to me sounds delicious and easy to make
Spice up the Curry says
this is interesting and new. nice recipe
FewMinute Wonders says
I love kadala puruppu payasam. Looks perfect.
Harini R says
One of the traditional kher made at home! Love it!
Vidhya says
Yummy and creamy payasm.
Jayanthi says
My absolute fav payasam. Love the color of your payasam. Looks nice. Jayanthi
Mélange says
Nice recipe..Love to have some.
Prabha Mani says
Never tried Payasam with Kadalai Parrupu..Looks great!!
The Pumpkin Farm says
looks lovely , edible camphor intrigues me...i have eaten it only in the tirupati temple's prasad.
And yes, i like your idea of catching up over falooda next time 🙂
Shree says
loved the background and the payasa looks amazing with the lentils all soaked up
Spicy-Aroma says
looks yummy!!
Priya Sreeram says
that looks yummy !
Priya Suresh says
Feel like finishing that bowl of pyasam .. soooo yummy!!
Archana says
I love this especially wait for the Aradhini at Raghvendra Swamis matha to eat this. Love it.
Radhika says
Its Totally Yumm Kalyani. Love that saree backdrop.
Saraswathi Ganeshan says
Channa dhal and jaggery always makes Perfect match and I love this combo very much. Payasam looks delicious and inviting dear. Thanks for the yummy share
Mayuri Patel says
This is an interesting paruppu payasam. I have tasted one made from moong dal but not the chana dal one. Looks so inviting. Will try this recipe out after Navratri as we don't eat chana or lentils during Navratri fasting. Am sure it is tasty because of the coconut.
Kalyani says
Thanks Mayuri. yes, coconut makes it very nutty. Do try whenever possible
Seema Sriram says
Gosh! so many recipes that were often made slips through the hands that were made during the festival days. Thnkyiu for reintroducing the kadala parippu payasam.
Kalyani says
Aww Seema. thank you for stopping by!
Jayashree.T.Rao says
Paruppy Payasam is quite new to me. The addition of coconut milk makes it delicious. We make a different sweet with chana dal, will try this one soon.
Kalyani says
Thanks Jayashree. Coconut milk makes this very tasty.
Neha Pahilwani says
I have had a taste of Kadalai Paruppu payasam at my friend's place. It was a bliss! Now I too can refer to your recipe and make this payasam. It looks so rich and royal with nuts and raisins. The tips that you have mentioned are so worthwhile. Nice recipe for festivities.
Kalyani says
Thanks so much, Neha.
Priya Vj says
I also make kadalai paruppu paysam almost the same way as yours ..the coconut milk adds a very delicious and creamy flavor profile to the paysam.
Kalyani says
that's so awesome 🙂