KadlebeLe Sabbakki Payasa/ Chanadal Sabudana Payasa

 I just love the feel of Sabbakki(saabudana) in payasa. Visually they are so appealing. This is one of my favorite payasas. Do try!

Happy Shivaratri!!

 

Ingredients

Chana dal - 1/2 cup

Sabbakki - 1/4 cup

Jaggery powder - 1/2 cup 

Coconut - 1/2 cup

Cardamom - 2-3 

Ghee

Cashews

Raisins

Method

Prep work -

In a cooker insert pot, wash and soak chana dal for at least half an hour to 1 hr. In a deep pot wash and soak  Sabbakki for at least 30min. 

Add some water to the chana dal and pressure cook 4-5 whistles. The dal when pressed between fingers should get crushed. 

How to make coconut milk - 

In a mixie add room temperature coconut and enough water, some cardamom pods and grind to a smooth paste. Then strain it in a thin sieve to get coconut milk. I generally don’t strain, but grind coconut milk couple more rounds to make a thin paste.

Make payasa -

Keep the pot with sabudana on stove, add water if necessary and let it boil until Sabbakki is almost cooked. Add cooked chana dal, jaggery powder(soak and strain if using jaggery cubes), adjust water(consistency should be medium thick) and boil for 4-5 min till everything is incorporated. Add coconut milk. Boil couple more minutes, until everything is well incorporated. Add cardamom powder(if there is no cardamom in your coconut milk).

In a pan, add ghee, add cashew bits. When it starts browning, add raisins, they’ll plump up. Off the stove and add this to the payasa. 

Enjoy! 

Recipe Source - “https://hebbarskitchen.com/chana-dal-payasam-recipe-kadalai-paruppu/”