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Chana dal payasam

south Indian payasam revipe
5 from 1 vote
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  • 1 tablespoon ghee
  • 10 cashews
  • 1/2 tablespoon raisins

Cook dal

  • 1/4 cup Kadalai paruppu | Chana dal | split bengal gram
  • 1 cup water
  • Pinch of turmeric powder

Jaggery water

  • 1/3 cup Jaggery heaped
  • 1/3 cup hot water


  • 1/2 cup water
  • 1/8 teaspoon cardamom powder
  • Pinch Salt
  • 1/2 cup thick coconut milk


  • Firstly, in a 2 litre pressure cooker add ghee and turn on the stove on medium flame
  • After ghee turns hot add cashew and sautés till they turn brown
  • Add raisins and sauté till they are roasted
  • Furthermore, add kadalai paruppu and give quick sauté
  • Add water and mix well
  • Furthermore, add a pinch of turmeric powder and mix well. Make sure nothing is stuck to the cooker
  • Close the cooker and place the weight value. pressure cooker for 8 whistle simmer for 1 minute
  • In a microwave-safe glass add jaggery and water and melt the jaggery water
  • Avoid string consistency just melt the jaggery water
  • After the pressure releases naturally carefully open the cooker
  • Slightly mash the dal
  • Add filtered jaggery water, salt, cardamom powder and cook for 8 minutes, mix well in between
  • Turn off the stove and finally add coconut milk
  • Give a good mix, till coconut milk is well blended with the Payasam
  • Payasam ready


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  1. Always filter jaggery water and then add to payasam. Coconut milk might curdle if jaggery has impurities
  2. Adjust jaggery quantity according to your sweetness
  3. Adjust water quantity according to desired thickness
  4. Avoid boiling the payasam after adding coconut milk. You can reheat later till payasam turns warm
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