Authentic Chana Dal Payasam Recipe – Rice Flour & Jaggery Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Payasam Recipe – Rice Flour & Jaggery Delight

Introduction

Oh, Payasam! Just the word conjures up memories of festivals, celebrations, and my grandmother’s kitchen filled with the sweet aroma of simmering milk and spices. This Chana Dal Payasam is a special one – a creamy, comforting dessert that’s surprisingly easy to make. It’s a family favorite, and I’m so excited to share this authentic recipe with you. It’s a little different from the more common Kheer recipes, using rice flour dumplings for a unique texture. Trust me, you’ll love it!

Why You’ll Love This Recipe

This Chana Dal Payasam isn’t just delicious; it’s a hug in a bowl! It’s perfect for those moments when you crave something sweet and comforting. It’s relatively quick to make (about 30 minutes!), and the combination of flavors – the nutty chana dal, the sweetness of jaggery, and the fragrant cardamom – is simply divine. Plus, it’s a beautiful dessert to serve at any special occasion.

Ingredients

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

• 1½ cups water
• 1 tsp ghee (clarified butter)
• ½ tsp salt (adjust to taste)
• 2 tbsp jaggery
• 1 cup rice flour
• 2 cups water
• 2 tbsp chana dal (soaked for at least 30 minutes)
• ½ tsp salt (adjust to taste)
• 1 cup jaggery
• 2 tbsp chopped coconut
• 1 cup milk
• ½ tsp cardamom powder
• 2 tbsp ghee
• 2 tbsp cashews
• 2 tbsp raisins

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Jaggery: This is key to the authentic flavor. It has a beautiful caramel-like taste that sugar just can’t replicate. If you absolutely must substitute, use brown sugar, but reduce the quantity slightly as it’s sweeter.
• Rice Flour: I prefer using fine rice flour for a smoother texture. You can find this at most Indian grocery stores.
• Chana Dal: Soaking the chana dal is important! It helps it cook faster and become nice and soft. Don’t skip this step.
• Cardamom: Freshly ground cardamom is always best. The aroma is incredible! A little goes a long way, so start with ½ tsp and adjust to your liking.
• Payasam Variations: Payasam recipes vary hugely across India! Some use vermicelli (seviyan), others use broken wheat (rava), and the type of milk used also differs. This version is a South Indian-inspired take, focusing on the delightful combination of chana dal and rice flour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a pan, combine 1½ cups of water, 1 tsp of ghee, ½ tsp of salt, and 2 tbsp of jaggery. Bring this to a rolling boil.
2. Now, gently add 1 cup of rice flour to the boiling mixture. Mix well on low heat, making sure there are no lumps. The flour will absorb the water – keep stirring!
3. Cover the pan and let the dough rest for about 2 minutes. Then, knead it until smooth. Form the dough into small, bite-sized balls and set them aside.
4. In another pot, boil 2 cups of water with 2 tbsp of soaked chana dal and ½ tsp of salt for about 5 minutes, until the dal is slightly tender.
5. Add 1 cup of jaggery and 2 tbsp of chopped coconut to the dal mixture. Stir until the jaggery completely dissolves.
6. Carefully drop the rice balls into the simmering dal mixture. Cover the pot and boil for another 5 minutes, or until the rice balls are cooked through.
7. To thicken the payasam, make a slurry by mixing a small piece of the rice flour dough with a little water. Add this slurry to the payasam and stir well.
8. Once the payasam has cooled down a bit, stir in 1 cup of milk and ½ tsp of cardamom powder.
9. Finally, heat 2 tbsp of ghee in a separate pan. Fry 2 tbsp of cashews and 2 tbsp of raisins until they turn golden brown. Pour this lovely, crunchy mixture over the payasam.

Expert Tips

• Don’t overcrowd the pan when frying the cashews and raisins. Fry them in batches for even browning.
• If the payasam becomes too thick, add a little more milk to reach your desired consistency.
• Keep stirring while adding the rice flour to prevent lumps from forming.

Variations

• Vegan Adaptation: Swap the ghee for a plant-based alternative like coconut oil, and use your favorite plant-based milk (almond, soy, or coconut milk work well).
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your rice flour is certified gluten-free if you have a severe allergy.
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or a tiny bit of saffron along with the cardamom.
• Festival Adaptations: This payasam is especially popular during Onam and Pongal. Some families add a touch of saffron for a more festive look. My aunt always makes a huge batch for Diwali!

Serving Suggestions

This Chana Dal Payasam is delicious served warm or chilled. I personally love it chilled on a hot summer day. Garnish with a few extra chopped nuts and a sprinkle of cardamom for a beautiful presentation. It’s perfect as a dessert after a hearty Indian meal.

Storage Instructions

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

FAQs

• What is the best type of rice flour to use for Payasam? Fine rice flour is best for a smooth texture.
• Can I use sugar instead of jaggery? What adjustments should I make? Yes, you can, but reduce the amount of sugar slightly as it’s sweeter than jaggery. Start with ¾ cup of sugar.
• How do I ensure the rice balls don’t become too hard? Don’t overcook the rice balls! They should be soft and slightly chewy.
• What is the significance of Chana Dal in Payasam? Chana Dal adds a lovely nutty flavor and a creamy texture to the payasam. It’s a traditional ingredient in many South Indian payasam recipes.
• Can this Payasam be made ahead of time? Yes, you can make it a day ahead. The flavors actually develop even more overnight! Just reheat gently before serving.