Senaga Pappu Payasam

Channa Dal - 1cup
milk - 3cups
semiya - 1/2 cup (optional)
jaggery - 1cup

1. Pressure cook the channa dal with 1cup of milk and 1 cup of water for 1 or 2 whistles.It should not get               mashy.
2. Add 2 more cups of milk to the dal and cook till it get thickens.add semiya at this point.
3. Meanwhile take a vessel add the jaggery and 1cup water so that jaggery can get melted on the other flame.
4. When the dal get thickens add the melted jaggery to the dal.cook for some time till required consistency.
5. Take a pan add some ghee and fry the cashews,raisins,coconut pieces.
6. Finally add the fried cashes,raisins,coocnut to the dal.and switch off.

your channa dal payasam is ready to serve warm or chilled
  • instead of semiya we can use sabudana(saggu biyam).
  • semiya,sabudana,coconut are according to your availability and taste.

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