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Sunday, February 13, 2011

Chanadaal kheer/ pachisenagapappu payasam

This payasam is a very common and famous in India  especially south India. This is the first sweet dish served in most of the festivals.

  • Channa daal  – ¼ cup
  • Moong dhal (paitham paruppu) – ¼ cup
  • Jaggery – 1 cup
  • Ghee – 2 tbsp
  • Sugar – 2 tbsp
  • Milk – ½ cup
  • Water – ¼ cup
  • Cashews  Raisins – for taste, garnishing

Method :

 Soak channa dhal and moong dhal in hot water for ½ hour.

 Cook them well in a vessel for 15 mins or in a pressure cooker  untill 4 whistles and keep it aside. you must able to mash the dhals well.

Heat a pan with ghee, add cashews, raisins and fry lightly.

Now add jaggery with little water and heat till it dissolves completely

Add the cooked dhals to it and mix well. Heat till it starts to become slightly thick. Then remove from flame and cool it.

Let it cool some time and add milk and serve.

Note :Do not add milk to the dhal mixture when it is hot. Cool the mixture well and add milk.


Hamaree Rasoi said...

Kheer looks so yum and attractive. Very well decorated as well.

Hamaree Rasoi

aipi said...

wow, looks delicious, I have to try it out ..

US Masala

Priya said...

My favourite kheer, love it anytime.

Treat and Trick said...

Great combo and looks yummy!

sangeeta said...

Hi Charitha...first time here , this dessert looks delicious. I love anything with jaggery.

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