Senagapappu Payasam/Chana dal Payasam/Bengal gram Payasam

Ingredients

• 1 cup Bengal gram/sengapappu
• 1 cup jagerry/bellam
• 1/2 cup sabudhana
• 2 cups milk
• 2 tsp ghee
• Cashew nuts
• Kissmiss
• Badams
• Grated coconut/Cut coconut into small pieces
• Cardamom powder

Directions to cook

• Soak the bengal gram for atleast 30mins.Pressure cook the bengal gram till its cooked,do not over cook.
• Heat ghee in a kadai and toast sabudhana until light brown.
• Add milk to sabudhana and cook it well by stirring in between.
• Now add the bengal gram and jagerry to this mix and stir it slowly for 15mins without burning.
• Heat ghee in a pan and toast cashew nuts,kismiss,badam coconut pieces untill light brown.
• Add these to the payasam.
• Finally add cardamom powder,stir it and simmer another 5mins.
• Serve it hot/cold.
• Easy to make during festival times.

Tip

• In this we can also add semolina instead of sabudhana.