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SenagaPappu Payasam

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Adjust Servings:
1 cup bengal gram/senagapappu/dal
3/4 cup jaggery, grated
400 ml thick coconut milk
2 large pinches edible camphor
2 tsp ghee
10-12 cashews, chopped
1 tbsp coconut, chopped into small pieces

Nutritional information

1436 kcal
38.76 g
32.69 g
136.34 g
1506 mg
65 mg

SenagaPappu Payasam

  • Sweet
  • 1 hr
  • Serves 4
  • Easy


How to make SenagaPappu Payasam

  • In a wok, dry roast the dal until it turns light brown. Keep the flame medium.
  • Soak the roasted dal in 1 cup water for 30 minutes.
  • Pressure cook the dal for 2-3 whistles or until it is cooked but not mushy. Do not overcook it.
  • Let the dal cool down.
  • Using a heavy spoon, mash it and let some dal retain its shape.
  • Set aside.
  • In a heavy bottomed vessel, add 2/3 cup water and the jaggery.
  • Let the jaggery melt over a medium flame.
  • Add the crushed dal to the jaggery syrup. Mix well.
  • Over a medium flame, cook for 5 minutes till the jaggery mixture starts to thicken.
  • Lower the heat and add the coconut milk. Continue to mix well.
  • Cook for 5 minutes more and turn off the heat.
  • Add the edible camphor and mix well. Set aside.
  • Stir-fry cashews and coconut pieces in ghee until they turn golden brown.
  • Garnish the prepared payasam with fried cashews and coconut.
  • Mix well and serve.


  • Chana dal is the split kernel of a variety of chickpea known as desi or bengal gram.
  • There are green and red lentils. Indians prefer the latter, while Europeansprefer the former in their salad.
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