Malabar Kadala Parippu Payasam
A rich and comforting South Indian dessert made from roasted chana dal, creamy coconut milk, and jaggery. Fragranced with cardamom and garnished with cashews and raisins, this sweet delicacy is a festive favorite.
60min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Rinse the chana dal thoroughly and dry roast it in a heavy-bottomed pan on medium heat until lightly golden and aromatic.
2
Transfer the roasted dal to a pressure cooker, add 2 cups of water, and cook for 4 to 5 whistles until soft and easily mashable.
3
In a separate pan, melt the powdered jaggery with half a cup of water, strain to remove impurities, and set aside.
4
Mash the cooked chana dal slightly, then add the strained jaggery syrup and the thin coconut milk, simmering on low heat for 10 minutes.
5
Pour in the thick coconut milk, cardamom powder, and dry ginger powder, stirring continuously without letting it boil.
6
In a small pan, heat ghee and golden-fry the cashews and raisins, then pour them over the payasam before serving warm.
Ingredients
1 cup split bengal gram (chana dal / kadala parippu)
1.5 cups organic jaggery, powdered
2 cups thick coconut milk
3 cups thin coconut milk
2 tablespoons ghee
1/2 teaspoon cardamom powder
2 tablespoons cashew nuts
2 tablespoons raisins
A pinch of dry ginger powder (chukku)
*This AI-generated recipe may contain inaccuracies.