Kadala Payasam

How to Prepare

1. Rinse and soak the black chana dal for 8 hours or overnight.
2. Pressure cook the soaked chana dal with 6 cups of water for 5 whistles or until soft.
3. In a blender, grind the grated coconut with 1 cup of warm water to extract thick coconut milk. Strain and set aside.
4. Grind the coconut again with 2 cups of warm water to extract thin coconut milk. Strain and set aside.
5. In a large pot, melt jaggery with 1 cup of water over medium heat to make a syrup. Strain to remove impurities.
6. Add the cooked chana dal to the jaggery syrup and mix well. Cook for 10 minutes on low heat.
7. Add the thin coconut milk and stir. Simmer for 15 minutes.
8. Add the thick coconut milk, cardamom powder, and a pinch of salt. Stir and cook for 5 more minutes on low heat. Do not boil after adding thick coconut milk.
9. In a small pan, heat ghee and fry cashew nuts and raisins until golden. Add to the payasam.
10. Serve warm or chilled.