Last Updated on 6 months ago by Neha Deshmukh

Channa Dal Payasam Recipe – Coconut Milk & Jaggery Sweet

Introduction

Oh, Payasam! Is there anything more comforting? This Channa Dal Payasam is a classic Indian dessert, and honestly, it’s one of my absolute favorites. It’s creamy, sweet, and subtly spiced – a perfect ending to a festive meal or just a cozy night in. I first made this for my family during Onam, and it was a huge hit! It’s become a tradition ever since. Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Channa Dal Payasam is special for a few reasons. It’s relatively easy to make, even if you’re new to Indian desserts. The combination of channa dal, jaggery, and coconut milk is just divine. Plus, the warm spices add a beautiful depth of flavor. It’s a dessert that feels both comforting and celebratory.

Ingredients

Here’s what you’ll need to make this delicious payasam:

• ½ cup channa dal / kadalai paruppu
• 1 cup grated jaggery
• 4 cups coconut milk
• 2-3 green cardamom pods (powdered)
• ¼ tsp jeera / cumin + dry ginger / chukku (powdered)
• ¼ cup ghee
• 10 cashew nuts
• 10 raisins
• A few coconut pieces / thenga kothu

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Channa Dal / Kadalai Paruppu – Types & Soaking

Channa dal, also known as kadalai paruppu, is split Bengal gram. You’ll find it at most Indian grocery stores. While soaking isn’t essential, I recommend soaking the dal in water for about 30 minutes. It helps it cook faster and become beautifully soft.

Jaggery – Regional Variations & Substitutions

Jaggery is unrefined cane sugar, and it gives this payasam a lovely caramel-like flavor. There are different types – some are darker and more molasses-like than others. If you can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same. About ¾ cup of packed brown sugar would be a good starting point.

Coconut Milk – Fresh vs. Packaged & Fat Content

Full-fat coconut milk is the way to go for the richest, creamiest payasam. You can use fresh coconut milk if you have access to it – that’s amazing! Otherwise, canned coconut milk works perfectly well. Don’t shake the can before opening; we want the thick cream on top.

Cardamom & Spice Blend – The Importance of Freshness

Freshly powdered cardamom makes a world of difference. The aroma is incredible! If you’re using pre-ground cardamom, make sure it’s relatively fresh. The jeera and dry ginger add a lovely warmth.

Ghee – Clarified Butter & Flavor Profile

Ghee is clarified butter, and it adds a beautiful nutty flavor to the payasam. You can make your own, or buy it pre-made. It’s a staple in Indian cooking for a reason!

Step-By-Step Instructions

Alright, let’s make some payasam!

1. First, pressure cook the channa dal with 4 cups of water for 3-4 whistles, or until it’s tender but not mushy. You want it cooked through, but not falling apart.
2. While the dal is cooking, dissolve the grated jaggery in 1 cup of water. Strain it to remove any impurities. This ensures a smooth payasam.
3. Once the dal is cooked, add the jaggery water to the pot and bring it to a boil.
4. Now, add the powdered cardamom and the jeera-chukku (cumin-dry ginger) mixture. Simmer for 2-3 minutes, letting those flavors meld together.
5. Gently stir in the coconut milk and remove the payasam from the heat just before it comes to a boil. We don’t want it to curdle!
6. In a separate small pan, heat the ghee. Fry the coconut pieces until they’re golden brown. Then, add the cashew nuts and raisins and fry until they’re golden brown and slightly puffed up.
7. Pour this beautiful tempering over the payasam and mix well.

Expert Tips

A few little secrets to payasam perfection!

Achieving the Right Dal Consistency

The dal should be soft but still hold its shape. If it’s too mushy, the payasam will be gluey.

Preventing Payasam from Sticking

Stir frequently, especially when the jaggery water is added. A heavy-bottomed pot also helps prevent sticking.

Balancing Sweetness with Spice

Adjust the amount of cardamom and spice to your liking. A little goes a long way!

Tempering Techniques for Maximum Flavor

Don’t rush the tempering! Frying the nuts and coconut in ghee brings out their flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Channa Dal Payasam: Substitute the ghee with coconut oil and use plant-based milk instead of dairy coconut milk.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Adjusting Spice Level – Mild to Intense: Reduce the amount of spice for a milder flavor, or add a pinch of nutmeg for a more complex aroma. My friend, Priya, loves adding a tiny bit of saffron!
• Festival Adaptations – Pongal & Onam: For Onam, I sometimes add a few strands of saffron to the payasam. For Pongal, a touch of black pepper can be a nice addition.

Serving Suggestions

This payasam is delicious served hot or chilled. I personally love it chilled, especially after it’s had a chance to rest for a few hours – the flavors really develop. Garnish with a few extra cashew nuts and raisins for a beautiful presentation.

Storage Instructions

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

FAQs

Let’s answer some common questions!

What is the best type of channa dal to use for payasam?

Any good quality channa dal will work. Look for dal that is bright yellow and doesn’t have any blemishes.

Can I use sugar instead of jaggery in this recipe?

Yes, you can, but the flavor will be different. Brown sugar is the closest substitute.

How can I make the payasam richer and creamier?

Use full-fat coconut milk and don’t skimp on the ghee!

What if I don’t have access to fresh cardamom pods?

Pre-ground cardamom is okay in a pinch, but try to find a fresh package.

How long does Channa Dal Payasam stay fresh in the refrigerator?

Up to 3 days in an airtight container.