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Writer's pictureNandini R Kini

Chana Dal and Daliya Payasam




Ingredients


1/2 cup broken wheat/ daliya/ godhi nuchchu

1/4 cup chana dal

1 coconut gratings (use only white part)

1 cup jaggery or according to your taste

3 tsp ghee

3 tbsp cashew bits

2 tbsp kishmish/raisins

2 tsp cardamom powder

Some Kesar/ saffron strands




Procedure

  • In a pan roast daliya and chana dal with 2 tsp ghee till a nice aroma comes

  • Cook roasted dal and daliya in cooker with 2.5 cups water for -4 whistles or till it becomes soft and well cooked

  • Blend the coconut scrapings in a mixer adding half a cup of water, once it becomes fine paste pass it through a strainer and squeeze the first extract

  • Transfer the squeezed coconut again to the mixer and grind with some water and pass it through the strainer to get the second extract

  • Transfer the cooked daily and dal in a thick bottomed vessel. add the jaggery, once the jaggery melts, add the second extract of the coconut milk and boil well

  • Now add the first extract and give a quick boil and switch off the gas

  • Add cashew and raisins roasted in ghee and finish with adding cardamom powder.

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