I have had this post sitting in my draft for a long time now. I made this Kheer/Payasam a long time ago during Ugadi, but somehow never got around posting it.
We love this traditional kheer (dessert) at home. It is called as “Madgane” in Konkani and as “Kadlebele Payasa” in Kannada. This does not use any milk/dairy and is usually prepared during major festivals, weddings, New Year etc. Traditionally this is served on a banana leaf along with the other goodies. It is thicker than the usual Kheer and savored in small quantities. I don’t remember eating this in bowlfuls.
Here the Chana Daal is cooked either in a pressure cooker or on the stove top. The magic sets right in when coconut is mixed along with jaggery, cardamom powder and added to the cooked Chana Daal.
- 1/2 cup Bengal Gram Daal/ chana daal (soak it over night)
- 2 tsp raw rice (soak in water)
- ¾ cup shredded coconut or thick coconut milk
- About 1 cup Jaggery/Gur (crushed)
- 1 tsp cardamom powder
- Ghee/oil
- Raisins and Cashew pieces
Method:
- Pressure cook/ or cook the Chana Daal on stove top in sufficient amount of water. Make sure that the lentil is cooked and has a bite left to it.
- Grind the shredded coconut along with the soaked rice, water and make a thin paste.
- In a vessel add little water and add the crushed jaggery, the cooked chana daal along with the water and allow to boil. Once it has mixed well, add the coconut paste and boil again until it thickens.
- Meanwhile heat some oil/ghee and lightly brown up raisins and cashew pieces.
- After the coconut chana daal paste cools a little bit, add the cardamom powder and then the roasted raisin, cashew pieces.
Wow that kheer looks really yummy .
I love nutty channa dhal and with coconut milk and jaggery – what’s not to like – delicious.
Lovely Payasam. My all time favorite.
been long since I had kadalebele payasa .. reminds me of the festivr season
Looks delicious, I make a variation of this that is a favorite in my family ! Looking forward to trying your version 🙂
I have never had chana dal kheer, but i can almost smell coconut, jaggery & cardamom.. all smell from back home, during some festivity! sounds delicious!
im nuts about chana dal payasam..infact, annything with the jaggery-coconut milk combo!!
wow.. mouthwatering payasam..makes me hungry now.
My husband makes this payasam really well. 😀
Have tasted many times …. but have never tried…your post is boosting me to try… thanks for sharing.
My MIL makes this sometimes, she tells me. Will have to try making it for my husband! 🙂
I have never heard of this in my life. Sounds very different from what I am used to.
I love this so much ..it so healthy too
I have never had kheer made from chana dal. This sounds so easy to make too! Lovely. 🙂
Kheer looks yummy RC!
That looks yummy…We call this as hayagreeva
hummmmm mouthwatering my all time favorite beautiful pic.s
I love madgane and for ugadi surely look forward to it.The cup is calling my name 😛 😛 Love the way you took the pic.
I have never had a kheer with chana dal, actually no sweets at all with chana dal. Moong dal we use to make sweets though
The flowers and the kheer looks very you know divine
Gosh, RC, madagane! I remember this so well. My mom made it too, all the time, and I will admit I wasn’t a huge fan of it at the time because the jaggery seemed too cloyingly sweet. But now that I read your version and see your pictures, I am quite tempted to try again. Thanks for this recipe!
Kheer looks super delicious … I loved your presentation too….Nice picture ….
This payasam is one of my hubby’s favorite. Your payasam is looking great!
Payasam looks soooo yummy………
Thank you all very much for the warm comments. I am so glad you liked this traditional Kheer/payasam.
Very cool…never used chana daal with cardamon and joggery before….hmmm…looks very delicious
Hi Supriya,
Happy Ugadi wishes to you and your family. I am toying with the Madgane recipe. Padvo brings back so many memories hard to forget.
Have a great festive time!