Receta Kadala Parupu Payasam
Lentils and Pulses are the heart of Indian cooking. From sweets to snacks, anything can be made with these little roundels. It is so versatile, it is almost indispensable in everyday cooking. We, i.e., my mom, sis and me are a great fan of Payasam | Kheer made with sugar. This jaggery based payasam is a definite no no in our house. No one except my dad likes it. And as there was a clean sweep, dad could not do anything. So only on his birthday, this was made. Poor Papa!
I have always been my mom's favourite and she, mine. I look like her, talk like her and yeah, her genes are more dominant in me in all characteristics. I always lean towards her for everything; good or bad, happiness or sadness, she is the one. But when my sis was born, Mom equally favoured both. Sometimes her and sometimes most times me. But my dad, always my sister. I used to be so moody and angry as he always took her side. I never used to go to him for anything. But it all changed when I went to college. To everyone's most surprise, I missed my dad more than mom. This continues even till date. I started talking to him over phone for hours. Every time I get a call from home, I will hurriedly speak to mom and ask her to give it to dad.
This angered my mom. I don't know how this change happened. But it did. Everything started revolving around my dad. I miss him so much that I have started comparing hubby with him and angered him too. Now mom and son( -in law ) duo have joined hands against dad and daughter. Today's special is for him. I miss him so much and in spite of my dislike, I made this just for him.
Kadala Parupu Payasam
Jaggery based payasam made with channa dal.
Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Serves: 4
Ingredients
- 1/2 Cup Channa Dal
- 2 Tbsp Mung Dal
- 1/2 - 3/4 Cup Powdered Jaggery
- 1 tsp Crdamom | Elaichi Powder
- 2 Tbsp Roasted Cashews
- 1.5 Cups Boiled milk
- Saffron optional
Instructions
Roast the dal until it turns golden brown. Pressure cook the dal and keep aside. It should be soft, just cooked and should not mushy.
In a pan, dissolve the jaggery in little water and strain it.
Return the strained jaggery syrup to the pan and heat it. Let it boil and become thick. No string consistency is required. It should just become thick.
Once it is thick, add the cooked dal and mash it slightly. Let it boil for about a minute. Turn off the flame.
Now add the boiled milk slowly. Turn on the flame and keep it very low. Let it come to boil once and turn off.
Add the roasted cashews and elaichi powder. Mix it well.
Serve it at room temperature or chilled.
Notes
Make sure that you add boiled milk. Otherwise it might curdle when added in jaggery syrup. And after adding milk, keep it on low flame.