Senaga pappu payasam | Channa dal kheer | Chana dal payasam recipe

Channa dal kheer or senaga pappu payasam is a sweet dish made of split bengal gram, jaggery , milk and ghee.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Servings4

1/3 cup bengal gram or chana dal / senga pappu / kadle bele
1/3 cup Sabudana or sago or roasted semiya or rice (if using rice tips at the end)
3/4 cup jaggery grated
1 cups water
1½ cup milk
½ tsp cardamom
2 tbsps coconut (optional)
½ cup Water for Jaggery
1 tbsp cashews chopped
2 tbsp Ghee
1 tbsp raisins

Add jaggery and 1/2 cup water to a pan, melt it on a low heat without burning. Filter the syrup and boil it for 2 to 3 minutes or till it becomes thick. Cool this completely.
If using sabudana, soak them in water as needed. Some need long soaking time.

Wash chana dal and cook with 1 & 1/2 cup water until half done.
Add milk, sago and cook till the sago and dal are fully cooked.
Add cardamom powder, cooled jaggery syrup and coconut. Mix well and turn off the heat. Do not cook any longer as it can curdle the payasam.
Fry nuts in ghee and add to the channa dal kheer.