Senaga Pappu Payasam Recipe - Traditional Andhra Chana Dal Kheer Video (2024)

Senagapappu Payasam or Chana Dal Payasam is a traditional Andhra festive dish. This is a very quick kheer and perfect for festivals such as Ugadi, Navratri, Ganesh Chaturthi and Varalakshmi Vratham.

If you are looking for more recipes with jaggery then do check Corn Flakes Laddu Recipe, Sweet Ammini Kozhukattai, Kobbari Poornalu, Kobbari Bobbatlu and Fried Modak.

How to Make Senaga Pappu Payasam with Video:

Chana Dal Payasam Recipe with Step by Step Photos:

• Heat ½ tablespoon of ghee in a pan.

• Add the chana dal or split bengal gram to the melted ghee.

• Keep stirring to prevent color change and roast over a medium flame for about 3 – 4 minutes or until aromatic.

• When it is done, remove from the flame.

• Transfer the roasted lentils to a pressure cooker and add 1 ½ cups water. Pressure cook for 4 whistles.

• Lightly mash the cooked dal and keep it aside.

• Combine the jaggery and water in a pan and melt the jaggery.

• When the jaggery is melted, strain the jaggery water to remove any impurities if needed.

• Add the cooked dal or lentils and cardamom powder to the melted jaggery and combine well.

• Let it cook for about 5 minutes over a medium flame or until it is thick.

• When it is done, remove the pan from the flame.

• Add milk to the jaggery lentils mixture and mix very well. Do not heat the mixture after adding milk.

• Heat 1 and ½ tablespoons of ghee or clarified butter in a pan. Add and fry the cashew nuts to a light brown color.

• When the cashews are light brown color, add the sliced dry coconut and raisins and fry until golden brown color.

• Once they are golden brown color, remove the pan from the flame and pour the ghee and roasted nuts over the prepared payasam or kheer.

• Mix until well combined and serve.