This decadent dessert brought to you all the way from Kerala is absolutely a delight to the taste buds.

CHANA DAL PAYASAM

Ingredients

¾ cup Tata Sampann Chana Dal
A pinch of salt
½ cup jaggery
1½ cups coconut milk
4-5 green cardamoms
2 tbsps pure ghee
¼ cup cashew nuts, halved
¼ cup raisins
¼ cup fresh coconut slices

Method

1. Wash Tata Sampann Chana Dal with sufficient water, drain into a bowl and add sufficient water. Soak for 1-2 hours.
2. Transfer the soaked Tata Sampann Chana Dal in a pressure cooker, place it on heat.
3. Add salt and sufficient water enough to slightly cover the dal. Cook under pressure till 2-3 whistles are released.
4. Heat a deep pan, meanwhile, roughly chop jaggery and add into the pan. Add ¾ cup water and mix well. Cook till the jaggery dissolves. Stirring in between.
5. Allow the pressure from the cooker to reduce completely. Open the lid and using a spoon, slightly mash the gram mixture.
6. Transfer the cooked gram mixture into the same pan and mix well. Add 1 cup coconut milk and mix well. Increase the heat and let the mixture come to a boil.
7. Open green cardamoms and add into the same pan. Mix well and let the mixture cook for 8-10 minutes, stirring in between.
8. Meanwhile, heat ghee in a non-stick shallow pan, add cashew nuts and sauté till golden brown. Take them out and transfer into a bowl.
9. In the same pan, add raisins and sauté till they puff up. Take them out and transfer into the same bowl.
10. In the same pan, add fresh coconut slices and sauté till they turn golden brown. Transfer into the same bowl.
11. Add ¾ of the fried cashew nuts, raisins and coconut slices into the gram mixture and mix well.
12. Add the remaining coconut milk and mix well. Take the pan off the heat.
13. Transfer the chana dal payasam into a serving bowl, garnish with the remaining fried cashew nuts, raisins and coconut slices. Serve hot.

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