You can add some more milk if the consistency of the paruppu payasam is too thick. As yesterday was Aadi Friday made this delicious payasam as offering to God. 3. You can enjoy this guilt-free instant pot dessert recipe even during fasting. Chana dal kheer/kadalai paruppu payasam Do not hot milk to the payasam, it will curdle. 4. 2. Arisi Paruppu payasam, a traditional Neivedhyam Payasam variety which we do it very often especially for festivals. If using store-bought coconut milk. You can replace coconut milk instead of milk. Coconut milk will bring rich flavour to the payasam. This whole month is auspicious and wanted to share this dessert with you all. If doing so, take a thick extract of coconut milk of 1/2 cup and add to the Paruppu payasam, after switching off the flame. Chana dal kheer/kadalai paruppu payasam in instant pot dessert recipe is an Indian sweet recipe that is high in protein and no white sugar dessert. Chana Dal Payasam is a scrumptious payasam made with chana dal, jaggery, and coconut milk as the main ingredients. Very simple and yummy dish. Kadala paruppu payasam | chana dal payasam made with coconut milk and jaggery is used for sweetness. Buy 1 (400ml) can of thick coconut milk, shake well and pour 1/2 contents in a bowl and dilute with 2 cup of water for thin coconut milk – 1st extract – monnampal and for semi thick 2nd extract-Randaampal, dilute 1 cup of water with 1/2 of 1 can. chana dal payasam recipe | kadle bele payasa | kadalai paruppu payasam | senaga pappu payasam with detailed photo and video recipe. We make it using paasi paruppu and jaggery. Remaining milk in can is thick milk. I have used milk for this payasam, we can also use coconut milk. an extremely popular south indian dessert recipe made with chana dal, sabudana, jaggery and coconut milk. Generally in most of the Tamil brahmin homes we make paruppu payasam for all occasions. 1. Some people add little chana dal to that. the recipe is known for its creamy and subtle sweetness taste due to coconut milk and jaggery combination. 5.