Gud Chana Dal Payasam | Chana dal Payasam with vermicelli |ಕಡ್ಲೆ ಬೇಳೆ ಪಾಯಸ

A traditional South-Indian sweet dish made with vermicelli, chana dal and jaggery syrup along with Coconut Milk and finished off with Ghee and sliced Almonds. This Classic sweet dish reminds me of my Childhood days, and I wanted to recreate this classic recipe in my kitchen as such humble and Classic recipes have somewhere lost its identity in this changing world of Fast foods. Do try this festive-special long-lost classic recipe, I'm sure it'll bring back your nostalgic memories too, keep reading to know how it's made.

INGREDIENTS:

For cooking Vermicelli:

Ghee- 1 tbsp
Cardamom- 2 nos
Cinnamon sticks- 2 1'' sticks
Water- 2 cups
Roasted vermicelli- 1 cup



For cooking Chana Dal:

Chana dal- 2 tbsp
Water- 1 cup



For jaggery syrup:

Grated jaggery- 2.5 cups
Water- 2 cups



Other Ingredients:

Fresh Coconut milk- 3 cups
Milk powder- 2 tbsp
Cardamom powder- 1/2 tsp
Almond slivers- for garnishing
Golden raisins- for garnishing

PROCEDURE:

For cooking vermicelli:

Heat ghee in a vessel, add cardamom and cinnamon sticks to it.
Fry for a sec, add water to it and allow to come to a boil.
When the water starts to boil, add vermicelli to it and allow to cook.
Keep stirring in intervals.
When the vermicelli has cooked, switch off the flame, let it rest while we prepare the other components of this dish.

For Cooking Chana Dal:

Add washed and drained chana dal to a pressure cooker, add water to it and pressure cook for 4 whistles.
Check the dal, it should be soft, but should also be in its shape, then it's done.
Set it aside.

For Jaggery syrup:

Take water and jaggery in a vessel, allow it to come to boil.
Let it boil until the jaggery is completely dissolved.
Strain the jaggery syrup and set aside.

The Assembly:

Place the cooked vermicelli on stove, add boiled chana dal to it and let it come to a boil.
Now add strained jaggery syrup, coconut milk, cardamom powder and mix well.
Check for sweetness, add more jaggery syrup if needed.
Now add milk powder and mix well.
Simmer it for 5 mins.
Finish it off with some ghee.
Your creamy and rich Kadale bele payasa is ready.
Tastes best when lukewarm, sprinkle almond slivers and raisins and serve right away.

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