Kadala Paruppu Thengai Payasam

Recipe by
Total Time:
30-45 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 3 tbsp - channa dal
  • 3 tbsp - grated coconut
  • 1 cup - grated jaggery
  • 10 - cashews
  • 2 - cardamom
  • 10 - raisins
  • 1 cup - boiled milk
  • 2 tsp - ghee

How to Make Kadala Paruppu Thengai Payasam

  • Heat a pan, add 1 tsp of ghee and add channa dal and grated coconut and fry till coconut becomes slightly golden brown in colour.
  • Grind the fried channa dal, coconut along with cardamom to a nice smooth batter by adding water.
  • In a heavy bottom pan heat the ground batter in low flame.
  • After 5 mins, add grated jaggery and stir well and keep in flame for another 5 mins.
  • Heat the remaining ghee, add broken cashews and raisins and fry till the cashews turn golden brown in colour
  • Add the fried cashews and raisins to the payasam.
  • Add boiled milk and keep in flame for another 5 minutes and remove from flame. Serve.
  • Recipe courtesy: Subbu's Kitchen