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Chana Dal Payasam (Kheer): Traditional Indian Dessert

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Chana dal payasam or chana dal kheer

Chana dal payasam or chana dal kheer

Tasty and Healthy Payasam

Chana dal payasam, also called chana dal kheer, is a traditional festival and special occasion dessert. Not only is it tasty, but it's healthy, too. The main ingredient is chana dal (split chickpea), which is a rich source of Vitamin B complex as well as antioxidants.

The sweetness in this dessert comes from the jaggery, which is a healthier alternative to sugar.

This recipe is very easy to make. Enjoy!

Cook Time

Prep timeCook timeReady inYields

5 min

20 min

25 min

3 servings

Ingredients

  • 1 cup chana dal, soaked
  • 3 1/2 cups water
  • 1 cup jaggery, or to taste
  • 1/2 cup dry coconut, grated
  • 1/2 cup milk, boiled
  • 2 teaspoons ghee (clarified butter)
  • 2 tablespoons cashews
  • 2 tablspoons raisins

Instructions

  1. Soak the chana dal (split chickpeas) in water for 3 hours.
  2. After soaking, transfer the chana dal to a cooker along with the soaking water. Close the lid and take 3 whistles over medium flame.
  3. In a vessel, add jaggery and 1/2 cup water. Cook till jaggery dissolves completely; then switch off the flame.
  4. When the pressure of the cooker subsides naturally, open the lid. The chana dal should be soft.
  5. Filter and add jaggery syrup to the cooked dal and mix well. Keep over medium flame and cook till the raw smell of the jaggery disappears.
  6. Add the grated dry coconut and mix once.
  7. Add the boiled milk and mix. Let it come to a to boil and then immediately switch off the flame.
  8. In a frying pan, heat the ghee. Add cashews and fry till light golden brown. Add the raisins and fry till they are fluffy. Switch off the flame.
  9. Add the cashews and raisins to the prepared payasam and mix. Serve and enjoy.

Step-by-Step Photos

Soak 1 cup of chana dal (split chickpeas) in 3 cups of water for 3 hours.

Soak 1 cup of chana dal (split chickpeas) in 3 cups of water for 3 hours.

After soaking, transfer the chana dal to a cooker along with the soaking water. Close the lid and take 3 whistles over medium flame.

After soaking, transfer the chana dal to a cooker along with the soaking water. Close the lid and take 3 whistles over medium flame.

Scroll to Continue

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In a vessel, add 1 cup of jaggery and 1/2 cup water. Cook till jaggery dissolves completely; then switch off the flame.

In a vessel, add 1 cup of jaggery and 1/2 cup water. Cook till jaggery dissolves completely; then switch off the flame.

When the pressure of the cooker subsides naturally, open the lid. Chana dal should be soft.

When the pressure of the cooker subsides naturally, open the lid. Chana dal should be soft.

Filter and add jaggery syrup to the cooked dal. Mix well.

Filter and add jaggery syrup to the cooked dal. Mix well.

Keep flame at medium and cook till the raw smell of the jaggery disappears.

Keep flame at medium and cook till the raw smell of the jaggery disappears.

Add 1/2 cup grated dry coconut. Mix once.

Add 1/2 cup grated dry coconut. Mix once.

Add 1/2 cup boiled milk and mix.

Add 1/2 cup boiled milk and mix.

Let it come to boil once and switch off the flame.

Let it come to boil once and switch off the flame.

In a frying pan, heat ghee. Add cashews and fry till light golden brown. Add raisins and fry till fluffy. Switch off the flame.

In a frying pan, heat ghee. Add cashews and fry till light golden brown. Add raisins and fry till fluffy. Switch off the flame.

Add the cashews and raisins to the prepared payasam. Mix.

Add the cashews and raisins to the prepared payasam. Mix.

Tasty and healthy chana dal payasam is ready to serve.

Tasty and healthy chana dal payasam is ready to serve.

Cooking Notes

  • Soaking time: You can just soak the chana dal for just 1-2 hours. In this case, the cooking time should be lengthened a bit. Alternatively, you can soak the chana dal in hot water for just 30 minutes. Again, the cooking time would be lengthened.
  • Jaggery: Increase or decrease the quantity of jaggery per your preference.
  • Chana dal: After pressure cooking, if you feel the chana dal is not cooked properly, cook for a bit longer.

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