Senagapappu Saggubiyyam Payasam ~ Chana dal Sago Kheer


Chana dal Jaggery Kheer

I love festivals, planning the menu for a festive feast and especially look forward to try sweet treats that I’m yet to blog. Senagapappu Payasam is a traditional South Indian sweet dish that I prepared for our Ugadi festive meal. This lentil based sweet dish incorporates the same ingredients that you’d find in a regular Payasam – jaggery, milk or coconut milk and cardamom powder. The star ingredient in today’s recipe is chana dal (Bengal gram) along with sago.

Senaga Pappu Bellam Payasam Recipe

Cooking Time: 45 mts

Cuisine: Andhra

Serves 5-6 persons

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Ingredients:

1/2 cup chana dal/bengal gram, soak in water for 1/2 hr, pressure cook upto 2 whistles (soft)

3/4 cup sago/saggubiyyam/sabudana, cook in 2 cups water till soft

1 cup grated jaggery, soak in 1 cup strained chana dal water for 10 mts

2 cups low fat milk

1/2 tsp cardamom pwd

8-10 cashew nuts

few raisins

1/2 tbsp ghee

1 Heat a pan, add ghee and toast the cashew nuts and raisins till golden brown. Remove from pan, keep aside.
2 In a heavy bottomed vessel, add the jaggery water and let it cook for 7-8 mts on low flame.
3 Add the cooked chana dal and sago along with left over liquid and let it slowly simmer for 6-7 mts, stirring it once in a while.
4 Turn off heat. Add the low fat milk and combine. On low flame, allow the payasam to simmer for 4-5 mts. Add the cardamom pwd, toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.

Senagapappu Saggubiyyam Payasam ~ Chana dal Sago Kheer

  • Prep time:
  • Cook time:
  • Serves:

Main Ingredients:

  1. chana dal
  2. jaggery
  3. sago
  4. milk

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Published:


I love festivals, planning the menu for a festive feast and especially look forward to try sweet treats that I’m yet to blog. Senagapappu Payasam is a traditional South Indian sweet dish that I prepared for our Ugadi festive meal.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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14 Responses

  1. Aarthi says:

    Awesome. I am having a Pooja at home this Saturday, timing baby.

  2. Sailu, a new recipe for me, a new combination, looks yummy !!!

  3. Swathi says:

    Hi Sailu,
    can i do this payasam without senagapappu, ma mother asked for it :)

  4. geethu says:

    Hi sailu,
    I tried dis recipe…….chala baga vachindhi……..taste also super….i never heard dis recipe before………Keep on posting…..al da best…

  5. soumya says:

    Hi Sailu
    what is the propotion of water in which the channa dal is soaked. Should it be cooked to a paste?

    btw the pic looks fabulous and mouth watering….

  6. shylaja says:

    HI Sailu,

    Does the saggubiyam not be soaked before we boil it in water till transparent? i think if its not soaked it might take longer to cook. Pls advice.

  7. Latha says:

    Sailu,

    I found this recipe copied word to word, page to page here
    spicyrecipes.co.cc/2010/04/senagapappu-saggubiyyam-payasam-chana.html

    beware this site also opens lots of pop-ups:)

  8. Latha says:

    a very nice recipe, Sailu. And you’ve explained the method very well. I fried the sago in ghee for a while and then cooked.

  9. Satya says:

    Hi.. Can we make the same recipe with vermicelli instead of sago?

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