SABBAKKI KADALEBELE PAYASA/SABUDANA CHANNA DAL KHEER/ SAGO CHICKPEA PUDDING/JAVARISI KADALE PARAPPU PAYASAM

Payasa/kheer is part and parcel of any festival menu in India. Payasa is a pudding prepared with lentils with rice or semolina. Payasam as it is known in South India is prepared with jaggery and coconut and flavoured with cardamom. This kheer is prepared with chick pea lentil with sago/sabudana. This simple to prepare and tastes great. With goodness of lentils, jagerry and cardamom this pudding is very soothing.

• Ease - moderate
• Time - 30 - 40 minutes
• Serves - 10 persons (1 small bowl each)

Ingredients

• Chick pea lentil - 1 cup
• Sago /sabudana - 3/4 cup
• Powdered jagerry - 1 1/4 cup
• Grated coconut - 1 cup
• Raisins - as desired
• Almonds - as desired
• Cardamom - 4
• Cloves - 2

Method

• Wash and soak sabudana in water for 15 minutes
• Pressure cook channa dal/chick pea lentil till soft with water
• Add 4 cups of water to the cooked dal and bring it to boil
• Add soaked sabudana, cook with periodic stirring.
• Cooked sabudana will become translucent and float
• Grind coconut and add to the cooking dal/sabudana.
• Add jagerry and bring it to boil
• Add cardamom stir and serve.
• Garnish with dry fruits roasted in ghee

t

Tips

• Final product should be of flowing consistency. After cooling sabudana binds other ingredients.
• While serving add hot milk and serve
• Substitute milk with almond milk for vegan variant.