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Main Course

Kadala Parippu Payasam | Channa Dal Payasam

Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.

Ingredientsfor 4 servings

1 cup Bengal gram Channa dal (Kadalaparippu)
1 large Jaggery (Sharkkara)
2 cup Coconut milk
2 piece Cardamom (Elakka)
Raisins
Cashews
Ghee

Preparation

Step 1
Cook Channa Dal for around 10 - 20 minutes and set aside.
Step 2
Into boiling water, add jaggery and cook until jaggery completely melts.
Step 3
To this, add cooked channa dal and stir for around 10 minutes.
Step 4
Once this is cooked well, add coconut milk.
Step 5
To heated ghee, add cashews and raisins.
Step 6
Garnish the payasam with cashews/raisins and cardamom powder.

Tip

Never rush the milk reduction by increasing the heat. Scorched milk adds a bitter undertone that ruins the entire payasam.

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Main Course

Kadala Parippu Payasam | Channa Dal Payasam

Slow-cooked until the milk reduces and turns a gentle pink, this payasam is pure comfort in a bowl. Every Kerala celebration ends with a payasam like this — rich, sweet, and fragrant with cardamom.