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Chana dal /Chanaga bedala Payasam


Chana dal (pachi chanaga pappu) – 1 cup
Sago (sabudan, sabiyamu) – 1/4th cup
Jaggery- 1cup
Milk- 3 ½ cups
Water- 3 cups
Cardamom -2 (crushed)

To Grind:
Whole Cashews – 7
Grated fresh coconut – 2 to 3 tbsps (I used frozen coconut, I just put it in the microwave for 30 seconds for it to become soft)

For tempering:
Ghee- 2 tsps
Few cashews and raisins.

Cook chana dal with one cup of water in the pressure cooker. Make sure the dal still holds its shape, so its very important not to over cook it. In a small vessel put the sabudan with one cup of water and cook in low heat for about seven minutes or until the sabudan is cooked through. Keep it on side.In a mixer grind the cashew and coconut with half cup of milk.In a small pan add the ghee and fry the cashew and raisins till golden brown.Now take a vessel, add one cup of water with the jaggery and boil till the jaggery melts. Then add the cooked sabudan, mix and add the cashew-coconut paste with 3 cups of milk. Cook all these in medium heat for about ten minutes.At this point add the cooked chana dal (with the water) and boil the whole thing in low heat for another ten minutes. At the end add the cardamom powder and fried cashew and raisins.Let it sit for few minutes, offer as naivedyam to the god and enjoy this payasam with your loved once.


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