Department of Cultural Affairs, Government of Kerala

Kerala Culture

Kadala Payasam


Channa dal – 1 cup
Coconut – 3 nos
Cashew nuts – 50 gm
Jaggery – ¾ Kg
Raisins – 50 gm
Ghee – 50 gm
Cardamom – 6 nos
Chopped dry coconut bits – ¼ cup
Sago/ Sabudana – 1 tbsp

Method of Preparation:

Cook dal with 2 cups of water in a pressure cooker. Make jaggery syrup by dissolving jaggery in 1 cup of boiling water and straining it. Coarsely grind the cooked dal in a mixer. From the grated coconut extract 2 cups of thick coconut milk, 3 cups of medium thick coconut milk and 5 cups of thin coconut milk. Keep a pan (uruli) on flame. Add jaggery syrup, ground channa dal and mix till it boils. Add ghee in between. Add thin coconut milk followed by medium thick coconut milk. When the payasam thickens, add soaked sago to it. Let the sago cook in this. Now add thick coconut milk. Do not let it boil. Remove from the flame. Garnish with cashew nuts, raisins and coconut bits roasted in ghee along with cardamom powder. Serve hot or chill.


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