Senaga Pappu Payasam – Channa Dal Kheer Recipe

Senaga Pappu Payasam
Senaga Pappu Payasam
We at my mom’s house, make this Senaga Pappu Payasam - Channa Dal Kheer on one of the navratris to offer to goddess. 3 main ingredients that go towards the making of this kheer are offered together in some form on one of these 9 days. The ingredients are channa dal, jaggery and coconut. So we make either this Channa Dal Kheer or Poornam Boorelu (with coconut and dal) or a sweet dish made of the same ingredients similar to Pancha Kajjaya. Those who do not have any such custom of offering these 3 ingredients can slightly modify the list of ingredients and can make this payasam at your ease and choice.

Senaga Pappu Payasam – Channa Dal Kheer Recipe

Serves 4
Preparation time: 15 mins
Cooking time: 30 mins
Ingredients
1/3 cup chana dal / senga pappu / kadle bele
1/3 cup sago or roasted semiya or rice (if using rice tips at the end)
3/4 cup grated jaggery
1.5 cups  water
1 cup milk
1/4 tsp cardamom
2 tbsps coconut (optional)
½ cup Water for Jaggery
Nuts and raisins as desired (optional)
Ghee to fry the nuts and to add to kheer as desired

Method
1.   Wash and Soak dal for atleast 45 mins to 1 hour.
2.   Wash and soak sago for 45 mins to 1 hour. Some sago needs to be soaked for longer. Some can be cooked instantly. So follow according to your sago. I cook instantly and it gets cooked well
3.   Add 1/2 cup water to jaggery  and melt it on a low flame 
4.   Filter the jaggery syrup to remove impurities
5.   Boil the jaggery syrup on a low to medium flame for 2 to 3 mins or till it thickens slightly. Do not burn it.
6.   Set this aside to cool completely. You can transfer this to a small bowl and cool it by keeping the bowl in ice cold water. This way it cools quickly
7.   Add 1.5 cups of water to dal and cook it till it is half cooked.
8.   Pour milk, add sago and cook till the sago and dal are fully cooked.
9.   Add cardamom powder, cooled jaggery syrup and coconut. Mix to blend well and cook on a medium flame stirring till it begins to bubble up. If you want to adjust the consistency, you can add more milk at this stage. Takes around 3 to 5 mins to bubble up.
10.                Ghee fry the nuts and add to the kheer. If you do not prefer to use nuts, just add a tbsp. of ghee.
Offer this to Goddess Durga and get her blessings.
Note:
1.   If you wish to use rice in place of sago, soak both for 45 mins, cook dal & rice together in milk till both are fully cooked, then add the cooled jaggery syrup.
2.   If you add hot jaggery syrup to the kheer, it will curdle, so cool it completely before you pour to the boiling kheer

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