Chickpeas Payasa (Chandedali Payasu, Madgane Recipe)
This dessert is made with just split chickpeas or with sago (sabudana) or with rava or with vermicelli or with jackfruit. No matter how it's made, it tastes super delicious. One of the most famous Konkani cuisine desserts. A must make for Ganapathi during Ganesh Chathurthi celebrations. Called mudgane or chanedali payasu in Konkani.
Payasu is usually mixture of
- A grain
- Coconut milk
- Jaggery
- Cardamom powder
I absolutely love eating this payasu with khotto, rononu.
Ingredients:
- 1/4 cup split chickpeas
- 3/4 cup grated coconut
- 1/4 cup jaggery powder
- A pinch of cardamom powder
- 2 cloves
- 1/4 teaspoon rice flour (optional)
- 1/4 cup semolina/1/4 cup sago/1/4 cup chopped jackfruit/1/4 cup vermicelli
- 1 teaspoon chopped cashews
- 1 teaspoon raisins
- 1 teaspoon ghee
- Prep time: 20 minutes
- Cooking time: 25 minutes
- Soaking time: 5-6 hours
Preparation Method:
1. Soak chana dal for a few hours so that they cook easily, quickly.
2. Pressure cook them until they are well cooked with 3/4 cup water.
3. Grind grated coconut with 1/2 cup water to get coconut milk.
4. Strain it & keep this thick coconut milk aside.
5. Grind grated coconut again for the second time with 1/4 cup water.
6. Strain it to get diluted coconut milk.
7. To diluted coconut milk in a cooking vessel, add jaggery, cardamom powder, cloves & bring to a boil.
8. To it add pressure cooked chana dal only. Keep water used to cook them aside.
9. Add rice flour mixed with thick coconut milk to the boiling coconut milk, chana dal mixture. Rice flour thickens the payasa.
10. Add thick coconut milk & simmer for 1 minute.
11. Meanwhile, fry cashews in ghee until they start to brown. Put off the flame, add raisins to them, saute a few times, put off the flame.
12. Add them to the simmering payasa, remove it from the flame.
13. It's ready to be served.
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