Senaga Pappu Payasam Recipe

Cooking Directions

• STEP 1.Wash and soak chana dal for 30 minutes. Drain the water.
• STEP 2.Pressure cook the chana dal with water until soft and mushy.
• STEP 3.In a separate pan, melt jaggery with water and strain to remove impurities.
• STEP 4.Add the cooked chana dal to the jaggery syrup and mix well. Cook for a few minutes.
• STEP 5.Add coconut milk, cardamom powder, and mix well. Cook for another 5 minutes.
• STEP 6.Garnish with roasted cashews and serve warm or chilled.

Cooking Tips

• You can adjust the sweetness of the payasam by adding more or less jaggery according to your taste.
• Roasting the cashews in ghee before garnishing adds a nice crunch and flavor to the payasam.
• You can also add a pinch of saffron strands for a rich and aromatic flavor.

Storage and Serving

• Senaga Pappu Payasam can be stored in the refrigerator for up to 2 days.
• Reheat it before serving or serve it chilled.
• Garnish with roasted cashews before serving.