Chana Dal Sabudana Kheer With Jaggery | Payasam | Payasa
Chana Dal Sabudana Kheer with Jaggery is a flavorful, easy to make, and delicious sweet or pudding recipe prepared during festivals like Ganesh Chaturthi, Navratri, special occasions like birthdays, anniversaries, or even during fasting, upvas, and vrat days.
Servings: 8
Calories: 263kcal
Ingredients
- ½ cup Chana Dal (Split chickpeas)
- ½ cup Sabudana (Tapioca pearls)
- 2 ½ to 3 cups Water
- 1 ½ cups Coconut milk
- ¾ to 1 cup Jaggery (or Brown sugar)
- ¼ teaspoon Cardamom powder
- 1 tablespoon Ghee
- 1 tablespoon Cashews
- 1 tablespoon Raisins
Instructions
How To Make Chana Dal Sabudana Kheer (Payasam | Payasa)
- Soak chana dal and sabudana separately in water for 3 to 4 hours. Soaking reduces cooking time significantly.½ cup Chana Dal, ½ cup Sabudana
- I generally pressure cook chana dal in 2 ½ cups water for 3 whistles. One on high flame, and two on medium flame. Once the pressure releases naturally, open the cooker, add the sabudana, and cook until it comes to boil and the sabudana becomes soft.2 ½ to 3 cups Water
- Add coconut milk and bring it to a boil. Keep stirring. I prepare fresh coconut milk at home. You can use fresh coconut milk extracted at home or store-bought coconut milk in this recipe. Finally, add jaggery and simmer for 5 minutes. Check out the Full video on kheer or payasa.1 ½ cups Coconut milk, ¾ to 1 cup Jaggery
- Meanwhile, heat ghee in another pan. Add cashews, and when it turns golden brown add raisins and switch off the flame.1 tablespoon Ghee, 1 tablespoon Cashews, 1 tablespoon Raisins
- Add cardamom powder and the roasted nuts from above to the kheer, mix, and switch off the flame.¼ teaspoon Cardamom powder
Instant Pot Chana Dal Sabudana Kheer
- Soak chana dal and sabudana or sago separately in water for 3 to 4 hours. Soaking helps in faster cooking.
- Set the IP to saute mode. When hot, add ghee and cashews. When cashews turn golden in color, add raisins, saute and transfer this to a plate.
- Add chana dal with 2 ½ cups of water. Close your IP with the lid and keep the vent in sealed position and set it for 10 minutes on manual mode. Let the pressure release naturally.
- Open and add sabudana and cook on saute mode for 2 to 3 minutes till it becomes soft.
- Add coconut milk and cook for another 3 minutes.Finally, add the jaggery and boil until the jaggery has melted.Now add cardamom powder, roasted cashews, and raisins. Kheer or Payasam is ready.
Notes
- Kheer or Payasam thickens as it cools down. You can adjust it to desired consistency with water or milk.
- Vary the amount of jaggery as per taste.
- You can vary the ratio of chana dal and sabudana as desired.
- Depending on the thickness of the coconut milk, the amount of water you may need may be more or less.
- Adding nuts is optional. You can substitute cashews with almonds (badam) or pistachios.
- The water I used to cook chana dal was sufficient for cooking sabudana too. Adjust accordingly. Add more water only if needed.
Nutrition
Calories: 263kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 10mg | Potassium: 117mg | Fiber: 3g | Sugar: 21g | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg