Carrot Chana Dal Kheer / Carrot Bengal Gram Payasam
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Serving Size: 3
2-3 sp Chana Dal/Bengal Gram/Senaga Pappu
2 cups Whole Milk
4 tbsp Sugar
1 pinch Elaichi Powder
2 sp chopped Cashew Nuts
1 sp Sara Pappu
Soak almonds in warm water for half an hour, peel them and keep aside. Wash and soak chana dal for 15 mins and keep aside, wash, peel carrot and cut them into small pieces.
Pressure cook chana dal, carrot in separate bowls and allow it to cool, once done grind cooked carrot, soaked badam into a paste with little milk, mash the cooked chana dal with the back side of the ladle.
Meanwhile boil milk in a sauce pan, once done add mashed dal, ground carrot paste and mix well, stir the mixture continuously.
Now add in sugar, elaichi powder and stir well, let it boil for a couple of mins on low flame, finally add chopped dry fruits and turn off the flame.
Now carrot chana dal payasam is ready, transfer into a bowl and leave it to cool for some time, once cooled keep in the refrigerator.
When done pour the kheer into serving bowls and garnish with sliced badam, sara pappu before serving.