Recipe- Delicious Chana Dal Sabudana Kheer With Jaggery

Chana Dal Sabudana Kheer with Jaggery is a flavorful, easy to make, and delicious sweet or pudding recipe prepared during festivals like Ganesh Chaturthi, Navratri, special occasions like birthdays, anniversaries, or even during fasting, upvas, and vrat days.

Shravan Month or Saavn is the holiest month in the Hindu calendar, and all the Hindu festivals start this month. The year’s second half is filled with festivals starting from Nagar Panchami, Vara Laxmi Vratam, Krishna Janmashtami, Ganesh Chaturthi, Teej Rakhi, Navratri to Diwali.

Ingredients

1/2 cup Chana Dal (Split chickpeas)
1/2 cup Sabudana (Tapioca pearls)
2 1/2 to 3 cups Water
1 1/2 cups Coconut milk
3/4 to 1 cup Jaggery (or Brown sugar)
1/4 tsp Cardamom powder
1 tbsp Ghee
1 tbsp Cashews
1 tbsp Raisins

Method

* Soak chana dal and sabudana separately in water for 3 to 4 hours. Soaking reduces cooking time significantly.

* I generally pressure cook chana dal in 2 1/2 cups water for 3 whistles. One on high flame, and two on medium flame. Once the pressure releases naturally, open the cooker, add sabudana, and cook until it comes to boil and sabudana becomes soft.

* Add coconut milk and bring it to a boil. Keep stirring. I prepare fresh coconut milk at home. You can use fresh coconut milk extracted at home or store-bought coconut milk in this recipe. Finally, add jaggery and simmer for 5 minutes. Full video on kheer or payasa

* Meanwhile, heat ghee in another pan. Add cashews, and when it turns golden brown add raisins and switch off the flame.

* Add cardamom powder and the roasted nuts from above to the kheer, mix, and switch off the flame.