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

.

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

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  chana dal
  •   jaggery
  •   sago
  •   milk

By
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.

16 thoughts on “Senagapappu Saggubiyyam Payasam ~ Chana dal Sago Kheer

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

  2. 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….

  3. 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.

  4. 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:)

    1. Thanks for informing me, Latha. This person has copied a lot of content from my blog as well as from other blogs. Unfortunate.

  5. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *