chana dal kheer, Channa Dal Payasam, sanaga pappu payasam, senagapappu paayasam


Ingredients:

1/2 cup Split Bengal Gram
1 cup grated Coconut
4 tblsp Clarified Butter
1 cup Jaggery
5 crushed Cardamoms
2 tblsp Coconut cut into cubes
5 Cashewnut

Method:

Wash and soak the gram. melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside. In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside. Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer. Boil the gram in a sauteuse with just sufficient water to cook the gram. When the gram is cooked add the jaggery and the coconut milk. Cook till the mixture is thick stirring once in a while so that it does not get burnt.Add the remaining ghee and the cardamoms. mix thoroughly. Serve garnished with the fried coconut pieces and the cashew nuts