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.