Hare Krishna Chana Dal Payasam is a South Indian pudding made with chana dal, jaggery, and coconut milk.
This rich and flavorful dessert is perfect for festivals and special occasions and is a favorite offering to Krishna.
Serving Suggestions
Hare Krishna Chana Dal Payasam can be enjoyed with:
- Nuts: Garnish with chopped cashews for added richness.
- Coconut Flakes: Sprinkle with toasted coconut flakes for extra flavor.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 6 servings. Serve it warm for the best taste and texture.
PrintChana Dal Payasam Recipe
Hare Krishna Chana Dal Payasam is a rich and satisfying dessert, inspired by the principles of bhakti yoga. This payasam recipe uses chana dal, jaggery, and coconut milk to create a creamy and flavorful pudding that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Desserts & Sweets
- Method: Simmering
- Cuisine: South Indian
- Diet: Vegetarian
Ingredients
For the Payasam:
- 1/2 cup chana dal (100g)
- 2 cups water (480 ml)
- 1/2 cup grated jaggery (100g)
- 1/2 cup coconut milk (120 ml)
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped cashews
- 1 tablespoon ghee (optional, for frying nuts)
Instructions
- Soak the Chana Dal: Rinse the chana dal thoroughly and soak it in water for 1-2 hours. Drain and set aside.
- Cook the Chana Dal: In a heavy-bottomed pan, bring 2 cups of water to a boil. Add the soaked chana dal and cook on medium heat until the dal is soft but not mushy. This may take about 20-25 minutes. Drain any excess water.
- Add Jaggery: In a separate pan, melt the grated jaggery with a little water over low heat until it dissolves. Add the cooked chana dal to the jaggery mixture and cook for 5-7 minutes, stirring frequently.
- Add Coconut Milk: Stir in the coconut milk and cardamom powder. Simmer the payasam for another 5-7 minutes until it thickens slightly. Remove from heat.
- Optional Garnish: In a small pan, heat ghee and fry the chopped cashews until golden brown. Add the fried cashews to the payasam.
- Serve Warm: Serve the chana dal payasam warm with your favorite side dish.
Notes
- Variation: Add a few strands of saffron soaked in warm milk for an enhanced flavor and color.
- Storage: Store any leftover payasam in an airtight container in the refrigerator for up to three days. Reheat before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250 kcal
- Sugar: 25g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg