Authentic Chana Dal Payasam Recipe – Jaggery & Coconut Milk Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Dal Payasam Recipe – Jaggery & Coconut Milk Delight

Introduction

Oh, Payasam! Is there anything more comforting? This Chana Dal Payasam holds a very special place in my heart. I first made it for my grandmother, and her delighted smile is what I think of every time I make it. It’s a classic Indian dessert, especially popular during festivals, and this version – with its rich jaggery and creamy coconut milk – is simply divine. It’s a little bit of heaven in every spoonful, and I’m so excited to share my family’s recipe with you.

Why You’ll Love This Recipe

This Chana Dal Payasam isn’t just delicious; it’s surprisingly easy to make! It’s a wonderful dessert to introduce someone to Indian sweets, and it’s guaranteed to be a crowd-pleaser. The combination of the nutty chana dal, the warm sweetness of jaggery, and the fragrant coconut milk is just… chef’s kiss. Plus, it’s a relatively quick dessert to whip up, perfect when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

Here’s what you’ll need to create this delightful payasam:

• ½ cup Chana Dal (Split Bengal Gram) – about 100g
• ½ cup Powdered Jaggery – about 100g
• ½ cup Thick Coconut Milk – about 120ml
• 2 tablespoons Milk
• 7 Cashews (broken)
• 1 small pinch Edible Camphor / Dry Ginger Powder
• 2 teaspoons Ghee

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your payasam.

Chana Dal: Type and Soaking Considerations

Using good quality chana dal is key. You want split Bengal gram (chana dal), not whole chickpeas. Soaking isn’t essential but it does cut down on cooking time. I usually give it a quick 15-minute soak while I prep the other ingredients.

Jaggery: Regional Variations & Substitutions

Jaggery is unrefined sugar, and it gives this payasam a beautiful, complex sweetness. There are different types – darker jaggery has a more molasses-like flavour. If you can’t find jaggery, you can substitute with brown sugar, but the flavour won’t be quite the same. About ¾ cup of packed brown sugar would be a good starting point.

Coconut Milk: Fresh vs. Canned – Which to Use?

Freshly squeezed coconut milk is amazing if you can get it! But good quality canned coconut milk works beautifully too. Make sure to use thick coconut milk for the best results – the kind that separates when chilled. Don’t shake the can before opening; you want to scoop out the thick cream.

Cashews: Roasting for Optimal Flavor

Roasting the cashews brings out their flavour and gives them a lovely crunch. Don’t skip this step! Just a few minutes in the ghee is all it takes.

Edible Camphor/Dry Ginger Powder: Unique Flavor Profile & Benefits

This is where things get interesting! A tiny pinch of edible camphor or dry ginger powder adds a unique, subtle flavour that’s traditional in some South Indian payasams. It’s also believed to aid digestion. If you’re unsure about camphor, dry ginger powder is a fantastic alternative.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the jaggery in enough warm water to immerse it. Crush it well to help it dissolve. Then, heat it gently until it’s slightly thickened. Strain it to remove any impurities – this ensures a smooth payasam.
2. Next, dry roast the chana dal in a pan until it turns golden brown. This brings out its nutty flavour. Once roasted, pressure cook the chana dal with enough water for 3-4 whistles. Alternatively, you can boil it until it’s soft and mushy.
3. Now, heat the strained jaggery syrup for about 2 minutes. Add the cooked chana dal and mash it well into the syrup. Mix in the thick coconut milk and continue to stir.
4. Once the mixture starts to boil, add the dry ginger powder or edible camphor and the milk. Stir gently. Finally, add the fried cashews.
5. Simmer for another 5-7 minutes, stirring occasionally, until the payasam reaches your desired consistency. Serve hot or cold – it’s delicious either way!

Expert Tips

• Don’t overcook the chana dal, or it will become too mushy.
• Stir frequently to prevent the payasam from sticking to the bottom of the pan.
• Adjust the amount of jaggery to your liking.
• A little cardamom powder (about ¼ teaspoon) can also be added for extra fragrance.

Variations

• Vegan Chana Dal Payasam: Substitute the ghee with coconut oil and the milk with plant-based milk (almond or cashew work well).
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients to ensure they haven’t been processed in a facility that also handles gluten.
• Adjusting the Sweetness Level: My family loves it on the sweeter side, but feel free to reduce the jaggery if you prefer a less sweet dessert.
• Festival Adaptations (Onam, Pongal): During Onam, some families add a pinch of nutmeg. For Pongal, a slightly thinner consistency is preferred.

Serving Suggestions

This payasam is wonderful on its own, but it’s also lovely served with a side of poori or appam. A sprinkle of chopped nuts on top adds a nice touch. It’s a perfect dessert for any celebration or just a cozy night in.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken upon cooling, so you can add a splash of milk when reheating.

FAQs

What is the best type of jaggery to use for Payasam?

Darker jaggery gives a richer, more complex flavour, but any type of jaggery will work.

Can I make this Payasam ahead of time?

Yes, you can! It actually tastes even better the next day after the flavours have melded.

How can I adjust the consistency of the Payasam?

If it’s too thick, add a little more milk. If it’s too thin, simmer for a few more minutes.

What is the purpose of adding camphor/dry ginger powder?

It adds a unique flavour and is believed to aid digestion.

Can I substitute coconut milk with another liquid?

You can use regular milk, but the flavour and richness won’t be the same.

Is Chana Dal Payasam healthy?

Chana dal is a good source of protein and fibre. While jaggery is a sugar, it contains some minerals. Enjoy in moderation as part of a balanced diet!