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  • Preeti Shridhar

Paruppu payasam (Chana dal kheer)

My favorite during winters, kheer (payasam) made with jaggery and lentils should be had hot. I like the sweetness enhanced, the flavor of jaggery and roasted lentils permeating from the fumes when had hot, transports this kheer to the next level. I am sure you will enjoy it hot during the winters.


  1. Chana dal 3/4 cup

  2. Milk 2 cups

  3. Jaggery pd 1/2 cup

  4. Cardamom pd 1/2 tsp

  5. Cloves 4

  6. Cashew nuts a handful

  7. Dry coconut slivers 10


  • Dry roast the dal.

  • Let it cool then wash and soak it for an hour.

  • Pressure cook it with half cup milk and quarter cup water for 3-4 whistles or until tender.

  • Take remaining milk in a deep heavy bottom sauce pan. Bring it to a boil.

  • Add the cooked dal. Let it simmer.

  • Remember to stir it from time to time so that it doesn't stick to the bottom of the pan.

  • From time to time keep mashing the dal with the back of a spoon.

  • Once the milk reduces considerably, remove it from fire and let it cool for a few minutes.

  • Now add Jaggery powder.

  • Mix to dissolve it. Taste and add more if needed.

  • Fry cashew and coconut slivers in a spoon of ghee. Add them to the payasam. Keeping a few aside for garnishing.

  • Grind the cloves to a fine powder. I used my Mortar and pestle.

  • Add cardamom powder and clove powder.

  • Mix well.

  • Serve hot garnished with fried cashews and coconut slivers.


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