Chana Dal Kheer Recipe: Creamy South Indian Dessert
25 minutes
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About Chana Dal Kheer Recipe: Creamy South Indian Dessert
Indulge in the rich and comforting flavors of Chana Dal Kheer, a traditional South Indian dessert also known as Chana Dal Payasam, Kadala Payasam, or Parappu Pradhaman. This creamy delight, often enjoyed during the Onam festival in Kerala, features the perfect balance of sweet jaggery, fragrant cardamom, and the delicate texture of chana dal (split chickpeas) simmered in creamy coconut milk.Surprisingly easy to make, this recipe guides you through each step, from preparing the chana dal to creating the luscious kheer. Whether served warm or chilled, this delightful dessert is perfect for celebrations, special occasions, or simply a comforting treat any time of year. Prepare to be amazed by the irresistible aroma and melt-in-your-mouth texture of this classic South Indian kheer. Its unique charm lies in its simplicity and the incredible depth of flavor it delivers. Try it today and experience a taste of tradition!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Chana Dal Preparation
- 1 cup Split Chickpea split chickpeas; also known as bengal gram, toor dal
- 2 cup Water for soaking and cooking
Sweetening and Flavoring
- 1 cup Jaggery powdered or grated; adjust to taste
- 1/2 cup Coconut Milk thick
- 1/4 tsp Cardamom Powder elaichi powder
- 1/4 tsp Ginger Powder dry ginger powder
Garnish
- 2 tbsp Ghee clarified butter
- 10 Cashews cashewnuts; roughly chopped
- 1.5 tbsp Coconut Flakes unsweetened
- 4 tbsp Water for jaggery syrup
Instructions
Prepare the Chana Dal
- Soak 1 cup of chana dal in 2 cups of water for at least 20 minutes. Drain the water and add fresh water just to cover the dal. Pressure cook for 4-5 whistles or until soft. Gently mash the cooked dal with a ladle, ensuring it remains slightly chunky, not mushy.
Prepare the Jaggery Syrup and Garnish
- Heat ghee in a pan over medium heat. Add cashews and sauté until golden brown. Remove and set aside. Add coconut flakes to the pan and sauté until lightly golden. Remove and set aside.
- Add jaggery and 4 tablespoons of water to the same pan. Stir until the jaggery dissolves and forms a slightly thick syrup.
Combine and Finish
- Add the mashed chana dal, cardamom powder, and ginger powder to the jaggery syrup. Cook for 2-3 minutes, stirring constantly, until the mixture thickens slightly. Stir in the thick coconut milk and cook for 1 minute. Remove from heat.
- Stir in the fried cashews and coconut flakes. Your Chana Dal Kheer is ready!
Serve
- Serve the Chana Dal Kheer warm or chilled, as desired.
Recipe Notes
Expert Tips for the Perfect Chana Dal Kheer
- For a richer flavor, lightly dry roast the chana dal before cooking. This also helps reduce cooking time.
- Don't overcook the kheer after adding coconut milk, as it may curdle. A gentle simmer is key.
- Adjust the amount of jaggery according to your preferred sweetness level. Taste and adjust as needed.
- For a smoother texture, you can use an immersion blender to blend the cooked dal before adding it to the jaggery syrup, but be careful not to over-blend.
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Recipe Nutrition
Calories: 1670kcalCarbohydrates: 56gProtein: 52gFat: 150gPolyunsaturated Fat: 45gMonounsaturated Fat: 90gFiber: 18gSugar: 15g
Charus Cuisine
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4 Comments
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This looks incredible! Thank you.
This looks so good! Appreciate the share.
Absolutely wonderful! Can’t wait to make it.
What a delicious idea! Thanks for sharing.