Parippu Pradhaman is a popular kheer from Kerala made using yellow moong dal, coconut milk, jaggery, coconut, cashews and cardamom. This payasam is usually made for festivals like Onam and Vishu and also makes an integral part of Onam Sadya. The mild texture from moong dal, deep sweetness from jaggery along with the rich coconut milk gives a very nice festive flavor.

Parippu Pradhaman is rich, creamy and every spoon tastes so comforting. Moong dal also gives a light protein touch so you can say it is little wholesome also. With just a few regular pantry ingredients this payasam can be made very easily. Once you taste it, you will surely want to make again for its simple charm and nice taste.

[feast_advanced_jump_to]

About Parippu Pradhaman

Parippu Pradhaman is well known for its rich creamy texture and gentle sweet taste. It is one of the most loved varieties of payasam served during Kerala festivals and also during family get together. It holds a special place among the traditional kheers in South India.

It is usually made using moong dal called as paasi paruppu in tamil and chiru parippu in malayalam. This payasam or kheer is also known as chiru parippu pradhaman or payasam. Cooking moong dal with jaggery until thick and adding coconut milk makes this kheer taste uniquely delicious.

It is rich and a bit thick and the dal is cooked until soft yet has texture while biting that is the specialty of this pradhaman. The flavor is balanced with cardamom and a touch of dry ginger powder which gives a nice warm taste. Fried coconut bits and roasted nuts give a slight crunch in each spoon.

You can easily adjust this payasam to your liking. Sometimes I add fried raisins, mix of nuts or even little condensed milk for extra richness. Each version comes out tasty and perfect to finish any meal on a sweet note.

I usually make this when I have some cooked moong dal left or feel like having a sweet treat at home. It is quick to put together and turns into a tasty payasam in less than an hour.

Parippu Pradhaman Video

Parippu Pradhaman Ingredients

• Moong dal – Use split yellow moong dal which turns soft when cooked. You can try with other dals also but it might change the taste little bit.
• Jaggery – I have added jaggery for sweetness and to give the payasam a nice deep caramel color.
• Thin coconut milk – I added this while cooking so it gives light creaminess to the dish. I mostly use fresh coconut milk but sometimes canned one also works fine.
• Thick coconut milk – I have added this at the end to give rich creamy finish for the dessert. It really makes the payasam taste more special.
• Dry ginger powder – This gives mild spicy flavor that balance the sweetness. You can skip if you don’t like spice flavor.
• Cardamom powder – I added this for that classic sweet smell and taste. You can use crushed cardamom pods also if you prefer.
• Cashews & Coconut pieces – I just fried them and put in for nice crunch and texture. If you like, add raisins too for little extra flavor.
• Ghee – I love using fresh ghee to fry the nuts and coconut pieces, it gives such a nice smell and rich taste for the payasam.

Similar Recipes

• Nendran Banana Payasam
• Ada Pradhaman
• Chakka Pradhaman
• Gothambu Payasam
• Palada Payasam

How to make Parippu Pradhaman Step by Step

1.Dry roast 1 cup moong dal until golden, Switch off.

2.Remove from flame, cool down rinse it well and set aside.

3.Now add 2 cups jaggery along with 1 cup water.

4.Cook until jaggery melts completely. Switch off and set aside.

5.To a heavy bottomed pan add 1 tablespoon ghee add 3 tablespoon cashews fry until golden brown remove and set aside.

6.Now add 3 tablespoon coconut pieces and fry until golden brown, remove and set aside.

7.Add rinsed, drained moong dal and sauté for 2 minutes.

8.Add around 4 cups water and cook until moong dal turns mushy.

9.It should turn soft and mash-able. Mash it roughly with the ladle. If you want smooth texture you can mash it well.

10.Strain and add jaggery syrup.

11.Mix until well combined.

12.Cook until it becomes thick like this, now add ¼ teaspoon cardamom powder, ¼ teaspoon dry ginger powder.

13.Add 1 cup thin coconut milk first and mix until well combined.

14.Cook until it becomes slightly thick.

15.Now add 1 cup thick coconut milk.

16.Mix it well. When it starts to boil switch off. Do not cook for long after first coconut milk is added as it may curdle.

17.Add 2 tablespoon ghee along with ghee fried cashews and coconut pieces. Mix it well and switch off.

Enjoy hot or warm.

Expert Tips

• Jaggery syrup – I have used freshly melted jaggery syrup for better flavor but you also use leftover jaggery syrup or jaggery powder.
• Don’t cook on high flame – After adding the coconut milk, I have always kept it on low flame to avoid splitting up. You can keep stirring gently to prevent sticking. After adding thick coconut milk do not cook for long it may split up.
• Adjust Consistency – This payasam thickens as it cools so I usually add little warm water or milk before serving if it’s too thick.
• For Crunch – I fry cashews and coconut pieces till golden brown in ghee, it adds a nice crunch and aroma. don't skip it.
• Spices – I add only a pinch of dry ginger and cardamom powder so the sweetness there, you can add more if you prefer. You can even add ¼ teaspoon roasted cumin powder.

Serving and Storage

Serve Parippu Pradhaman warm. This can be served as dessert after a nice meal.  If the payasam is thick while serving, add little hot milk or hot water to thin it. You can store leftovers in the fridge for up to 2 days.

FAQS

1.Can I add regular milk?

Yes, you can but it won’t taste exactly same. It still tastes good but traditionally coconut milk is only added.

2.Can I make this ahead of time?

You can make it before and keep in fridge. It tastes better the next day.

3.Can I use sugar?

No for parippu pradhaman only jaggery should be used.

4.Is it okay to add other nuts & dry fruits?

Yes, you can add raisins, almonds in addition, fry them in ghee and add for extra taste and texture.

5.How long can I keep this payasam?

You can keep it in fridge for about two days. After that, taste and texture may change.

If you have any more questions about this Parippu Pradhaman Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Parippu Pradhaman Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Parippu Pradhaman Recipe appeared first on Sharmis Passions.

What is sabhudhana kheer?

Ingredients to make sabhdhana kheer

What are the best tips to make sabhdhana kheer better?

• Cooking down the milk: reducing the milk actually brings forth a creamy density. This flaours the tapicoa pearls really well.
• Evaporated milk cuts down a fair bit of the cooking time. It also doesn’t take away from the flavour.
• In certain recipes for the kheer you will find the addition of milk powder. This again increases the creaminess of the milk.
• Soak the tapioca pearls: it is no fun to bite into a hard centered tapioca pearl. So ensure you wash and then soak the tapioca pearls for a couple of hours

Is jaggery suitable to be added to this kheer instead of sugar?

You can certainly use jaggery in the place of sugar to make this recipe. If using jaggery, do not add it like you do with sugar. Instead dissole the jaggery in a bit of warm water and make a syrup. oil the syrup and remove the impruitirs that skim on top. When the cooking process for the kheer is finished, add the jaggery syrup after you remove the kheer from the heat. This will ensure the kheer is not curdled.

Meal prep for this kheer

Serving ideas for sabhudhana kheer

Can I make this kheer vegan?

Can I make this a sugar free dessert?

May it be any Indian festival, payasam, prathaman, pongal or kheer is the sweet ending. There is a certain bit of comfort we derive from hugging a bowl of this dessert. Resembling a pudding, the dessert is a combination of  a grain, fruits or seed cooked in milk and sweetened perfectly.Depending on the region where it is popular this dessert is slightly different and goes by the names payasam, payasa, payesh prathaman, pongal or kheer.

Why is this Indian pudding made?

Cleverly crafted the payasam or kheer is a age old tradition. The bowl of kheer symbolizes a celebration hence it is made for festivals, birthdays and any occasion to celebrate success. Combined with milk  (plant milk) and sweetness it is a beloved navivedyum (bhog) which is a divine offering.  If you look at the varieties carefully, you will notice the regional and seasonal changes that made to the basic recipe, still holding on to the very essence of celebration and sharing with love. 
Here is a collection of 25 varieties of this dessert that you can trust for your festival offering. Each one of them is tried and tested multiple times, some classic and some fusion. Save it and enjoy.

Try these payasam recipes

Payasams come in many forms. Listed here are some of the most popular and some unique payasams you must try when trying the south Indian meal.

Pink paal payasam: Kerala style payasam made with raw red rice and milk is a comforting recipe made famous for it pale pink hue. Made during Krishnashtami, Onam and Vishu the payasam is one of Kerala’s favorite.

Semiya payasam:  the classic adaptation of the thin vermicelli cooked in milk is one of the best propagated fusion recipes that we have all loved. Make it for a birthday, a get together or any festival and make some memories.This is also called the vermicelli kheer or seviyyan kheer.

Chatha chathayam: An ancient rice and coconut milk based kheer, flavored with jaggery and banana. This is a niche recipe made during Shastapreethi. It is also a vegan payasam.

Teff payasam :a clever use of the Ethiopian seeds to form a creamy payasam laced with shredded coconut.

Mongil arisi payasam: is a slow cooked pudding with bamboo rice and milk. It is a rare payasam recipe popular among the forest region where bamboo rice is more available.

Kadala parippu payasam: uniquely satisfying chickpea payasam from Sizzling tastebuds is to be savoured atleast once. The chickpea dal is roasted to bring out the best of flavours in this recipe.

Rice rava payasam:  Quick and easy payasam made with crushed rice (rice rava) and jaggery. Best part is it is done under 20 minutes, hence a brilliant idea for festival days that fall on busy week days.

Carrot payasam: orange or purple carrots make the most delicious drinking style payasam. Very often we make this during Navrathri.

Aval payasam: instant payasam idea with flaked rice and coconut milk the rice is loved for its quick comfort that I learnt from my husband’s family. 

Badami payasa: Enjoy this Karnataka style payasa made with almonds, coconut and milk from Preethis cuisine. It is rich and perfect for small serves and for festivals like Ugadi

Varagu paal payasam: slow cooked millet in milk is one of our house favorite. It is perfect for vrat days or naivedyum.

Nuruku godhambu payasam : done in Kerala style this crushed wheat based payasam is made during home celebrations. This is again a vegan payasam.

Chaler payesh: classic rice payesh made in Bengali style is a recipe from Evergreen dishes. The unique feature about thie recipe is the subtle fragrance from the added bayleaf.

What is the difference between payasam and prathaman?

For the love of Kerala, prathamans find thier way more often than payasams. Prathaman are a rustic style payasam made with coconut milk and jaggery. The slow cooked prathaman is often made with rice, fruits like plantain and jackfruit or dals. It is a bit thicker than payasam and best served on a banana leaf. This paysam stays good for a couple of days as well.These recipes are made for Onam, Vishu, Christmas and Easter.

Here is a collection of prathaman

Mango prathaman: Ripe mango and jaggery cooked in coconut milk is a seasonal prathaman recipe that is made often during Vishu.

Paalada prathaman : made using sundired rice flakes, milk and sugar the paalads prathaman is slightly different from the prathaman recipes that use jaggery and coconut milk.

Kadala parippu prathaman: made with Bengal gram the prathamn is a slightly ifferent version from the chickpea payasam.

Nendrapazham prathaman: made with ripe plantains nendrapazham prathaman is an unavoidable recipe for Onam once you have enjoyed it.

What is the difference between payasam and kheer?

Though cooked fairly similar, kheer is a smoother and thicker version of the Indian pudding compared to payasam. Compared to a payasam there is a lot of crushed nuts added to the kheers, where as in payasam it is a roasted bunch of nuts and raisins alonv with the ghee that is addded. Very often kheer can be seen served chilled where are payasams are preferably served warm. The differnece exists even in the way they are served. Payasams are served in a banana leaf or glasses with a spoon.however, kheer is usually served in small earthen bowls or any bowl as it is a bit thicker to have.

Must try kheer varities

Kheers as discussed re very similar to payasams. Here are some comforting and some special ones that you can use throughout the festival time

Rajgira Kheer: made popularly during navrathi season or vrat this is amde with popped amaranth seeds. gently and slowly cooked in milk it is an incredible mouth feel like little pops.

Sweet potato kheer:The most delicious creamy cooked sweet potato in milk an flavoured with jaggery or sugar and cardamom.

Chakhao ambui kheer: made with forbidden black rice it is a unique recipe that is fragrant and creamy and purple.

Kheer komola: this unique recipe with oranges in kheer is a seasonal speciality from The world through my eyes.

Mothichoor kheer: Fusion to the best,this kheer is made with crushed mothichoor ladoos and the warmth of milk.It is best served chilled.

Apple kheer: What is a better way to hve some apples than use them as a kheer. So fragrant this recipe from Mayuri’s jikoni will ensure your sweet tooth is well taken care of.

Bagarichi kheer: Bagar or millet based kheer is a delicate recipe made for Janmashtami, Check it out on The Madscientist Kitchen.

Paneer kheer; Is a royal creamy cottage cheese recipe, served chilled. This gluten free recipe is from Food trails.

Sago kheer: simple and easy yet comfortingly creamy kheer with tapioca pearls is one you should never miss. Make it with stands of saffron for that unique color and flavour.

Badam kheer: Soaked and ground almonds turned to the creamiest kheer. Try this from My cooking journey.

Phool Makahana kheer: Traditional kheer recipe made with foxnuts and nuts is a popular dessert for Holi, Navrathri or Diwali. Check it out from Cook with Renu.

Lauki kheer: Bottle gourd cleverly disguised as a dessert is an incredible idea for a kheer. Do try from Batter up with Sujata.

Stay connected

Hope you have a sweet tooth to hold on to this incredible collection of Indian dessert that is essential to celebrate every festival at its best. Share with us if you have any unique ones you make so we can add it to the collection
Pin this for use later.
Stay subscribed as we bring you some lovely idea collections like these.
See you in the next post. 

Looking for a wholesome, traditional dessert that’s both delicious and nourishing? This Saamai Paal Payasam is just what you need! Made with little millet, milk, and natural sweeteners, this creamy kheer is a perfect blend of taste and health. Whether you're celebrating a festival or just craving a comforting sweet treat, this recipe is a must-try. It’s simple to prepare, packed with nutrients, and has a rich, comforting flavor that keeps you coming back for more!

Saamai Paal Payasam is often made during South Indian festivals like Pongal, Navaratri, and Tamil New Year. It's also a popular choice for poojas and special family occasions, especially when people want a healthy, millet-based sweet.

This was inspired by my pal payasam recipe on this site.

[feast_advanced_jump_to]

Ingredients

These ingredients were chosen to create a simple, wholesome, and flavorful dessert. Little millet is a nutritious grain that’s light and easy to digest, making it perfect for payasam. Milk adds richness and creaminess, while sugar provides the right amount of sweetness. Cardamom powder brings a fragrant touch of warmth, and ghee-roasted cashews add a delicious crunch and aroma that elevate the overall dish.

• Ingredients:
• Cardamom powder
• Little millet (Samai)
• Milk
• Cashews
• Ghee (clarified butter)
• Sugar

See recipe card for quantities.

Instructions

Substitutions

• Vegan: Replace dairy milk with coconut milk, almond milk, or any plant-based milk to make this payasam completely vegan. Use coconut oil instead of ghee for roasting cashews.
• Low Sugar: Substitute regular sugar with jaggery powder or natural sweeteners like maple syrup or stevia to reduce refined sugar content.
• Gluten-Free: Saamai (little millet) is naturally gluten-free, making this recipe safe for gluten-sensitive diets. Just be sure to use pure, uncontaminated ingredients.
• Nut-Free: If you have nut allergies, skip the cashews or replace them with seeds like pumpkin or sunflower seeds for a similar crunch.

Variations

• Festive Twist: Add a pinch of nutmeg or cinnamon along with cardamom for warm, festive flavors. Garnish with fresh rose petals or edible dried fruits for a beautiful presentation.
• Health Boost: Stir in some finely grated carrots or shredded coconut for extra nutrients and texture. You can also use jaggery instead of sugar for a more natural sweetness.

Storage

Store the payasam in an airtight container in the refrigerator. It will stay fresh for 2-3 days. Before serving, gently reheat on low heat and stir well—add a splash of milk if it has thickened too much.

This payasam is not recommended for freezing, as the texture can change and become grainy or watery when thawed.

Top Tips

Here are some top tips for making perfect Saamai Paal Payasam:

• Rinse the little millet thoroughly to remove any impurities before cooking.
• Cook the millet slowly in boiling milk on medium heat for a creamy texture.
• Stir occasionally to prevent the millet from sticking to the bottom of the pan.
• Allow the milk to reduce well—it enhances the flavor and thickens the payasam naturally.
• Roast cashews in ghee until golden brown for a rich, nutty crunch.
• Add sugar gradually and adjust sweetness to your taste.
• Use fresh cardamom powder for the best aroma and flavor.
• Serve warm or chilled, depending on your preference.
• Avoid freezing to keep the texture intact.
• For a special touch, garnish with saffron strands or dried rose petals

Related

Looking for other recipes like this? Try these: 

Recipe Card

The post Saamai Paal Payasam Recipe | Indian Millet Dessert Recipe appeared first on Subbus Kitchen.

Looking for a light and tasty dessert that's a little different? Try Cucumber Kheer! This South Indian sweet, also known as Vellarikkai Payasam, is made with cucumber, milk, and a hint of cardamom. It’s cool, creamy, and perfect for hot days or special occasions. This easy recipe is sure to surprise and delight—give it a try and see how delicious cucumber can be in a dessert!

Cucumber Kheer (Vellarikkai Payasam) is a light and cooling dessert, perfect for the hot summer months. It's sometimes made during festivals like Tamil New Year, Navaratri, or family poojas when a simple and refreshing sweet is preferred. Its mild, soothing taste also makes it a great choice for those following a satvik or Ayurvedic diet.

[feast_advanced_jump_to]

Ingredients

This refreshing Cucumber Kheer combines grated cucumber with semolina and sago for a smooth, satisfying texture. Sweetened condensed milk and sugar bring the perfect sweetness, while cardamom powder adds a lovely aroma. Ghee-roasted cashews and raisins add a rich, crunchy contrast, and a splash of milk ties everything together into a creamy, delicious dessert.

• Grated cucumber
• Semolina (Sooji/Rawa)
• Sago (Sabudana/Jevvarasi)
• Sweetened condensed milk
• Sugar
• Cardamom powder
• Raisins
• Cashews
• Milk
• Ghee

See recipe card for quantities.

Instructions

Variations

Fruit-Enhanced Kheer: Add chopped fruits like pineapple, mango, or pomegranate seeds for extra sweetness and texture.

Spiced Cucumber Kheer: Add a pinch of saffron or a small piece of cinnamon stick while cooking for more depth of flavor.

Nutty Delight: Include a mix of nuts such as almonds, pistachios, and walnuts along with cashews for extra crunch.

Rose-Flavored Kheer: Add a teaspoon of rose water or garnish with edible rose petals for a floral twist.

Cucumber and Carrot Kheer: Mix grated carrot with cucumber for a colorful and nutritious version.

Storage

Refrigerate: Store the cucumber kheer in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days.

Avoid room temperature: Since it contains milk, avoid leaving it out at room temperature for more than 2 hours to prevent spoilage.

Stir before serving: The kheer may thicken or separate slightly when chilled—just give it a good stir and, if needed, add a little warm milk to loosen it up before serving.

Do not freeze: Freezing is not recommended as the texture may change and become watery when thawed.

Top Tip

• Use fresh, firm cucumbers for the best texture and flavor. Avoid overripe or watery ones.
• Grate the cucumber just before cooking to keep the kheer fresh and prevent it from becoming watery.
• Roast the semolina lightly to bring out a nutty aroma without burning it.
• Soak sago well and cook it properly until soft to avoid any crunchiness.
• Adjust the sweetness by tasting as you go—cucumber is naturally mild, so balance is key.
• Use cardamom powder for that classic fragrant touch; you can also add a pinch of saffron for extra aroma.
• Roast cashews and raisins in ghee until golden to add a rich, crunchy contrast.
• Cook on low flame after adding milk and condensed milk to avoid curdling.
• Serve chilled or at room temperature for a refreshing dessert.
• If the kheer thickens too much after refrigeration, stir in a little warm milk before serving.

Related

Looking for other recipes like this? Try these: 

Recipe Card

The post Cucumber Kheer Recipe | Vellarikkai Payasam Recipe appeared first on Subbus Kitchen.

               Gil-e-firdaus, a classic Dakhni dessert from the kitchens of Hyderabad has its presence in wedding feasts, celebrations and gatherings. A luscious and melt in the mouth dessert made with Sabudana, bottle gourd, khoya, cashew paste and milk. I remember having this dish during my stay in Hyderabad, I fell in love with this kheer instantly. This divine dessert can be served chilled or warm and traditionally served in earthen bowls, which lends an earthy taste. Hence the name GIL-E-FIRDAUS, meaning clay of paradise. 

         This classic dessert Gil-e-firdaus is commonly known as Kaddu ka kheer/ Kaddu ki kheer, as Bottle gourd is known as Kaddu in Hyderabad. As The holy month of Ramadan sets in, the intoxicating aroma of Haleem, Kababs and various desserts linger in the air around the bustling streets of Hyderabad. This divine Gil-e-firdaus a.k.a Kaddu ki kheer is also sold in the small eateries and stalls on the streets. It’s rich and luscious consistency makes it absolutely irresistible. 

The addition of khoa(khoya), cashew paste, and simmering sabudana and bottle gourd in full-fat milk makes it utterly creamy and divine.We have used Sabudana and kaddu(bottle gourd) here, but some add finely ground basmati rice as well to make it aromatic and more creamier. But simmering everything on low flame for longer period time is the key for this divine pudding. 

Ingredients needed to make GIL-E-FIRDAUS

• Bottle gourd
• Sabudana / Tapioca pearls
• Full fat milk
• Sugar
• Cardamom powder
• Khoya
• Nuts

How to make this dessert VEGAN?

Substitute the full fat milk with plant based milk like coconut milk/soy milk/almond milk. And also substitute the Khoya with Cashew paste or Almond paste to get that rich consistency. 

Let’s get into the recipe now, before that check out more desserts from my blog.

Basava Kajjam

Kanda gadda Bakshalu

Pappu Bakshalu

Badusha

Pala poorilu

Godhuma thalikala paasham

Aanapakaya shegala paasham

Kesar mewa phirni

Gajar ka halwa

Healthy Sabudana payasam

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post GIL-E-FIRDAUS appeared first on mycurryveda.

Basava Kajjam, a divine dessert and one of the ancient recipes from the Land of Telangana. Tiny wheat flour balls cooked in milk and creamy moong dal, sweetened with jaggery and topped with roasted nuts. Any Celebration is incomplete without a nice sweet dish to relish, and this dessert is just the one to brighten your day. The people of Telangana savor a special porridge/pudding kind of preparation made of moong daal, wheat flour, milk, sugar and dry fruits. This delicious dish has a nice rich aroma that is enhanced with the use of fresh ghee.

More about Basava kajjam 

Basava kajjam is an age-old traditional dessert prepared using Moong dal, whole wheat flour, milk, jaggery and nuts. And what makes this dessert special is the mini wheat flour balls, we call them as undalu. Traditionally they are shaped as tiny balls similar to the size of split moong dal. Making these tiny wheat flour balls requires huge amount of patience, but trust it is all worth it. Just a tablespoon of this dessert will take you back to your grandma’s kitchen. 

This traditional dessert is absolutely comforting, and nourishing, each spoon of this dessert feels like a warm hug. Even though I’m from Telangana, I have never tasted or heard about this dish until my dear friend Chandana has shared her heirloom recipe with me. She was sweet enough to share the details of the recipe and allowed me to share it with you all. Please do checkout her Instagram page, she’s a passionate cook and has immense love for her culinary heritage of Telangana.

She told me that her Grandma used to make this dessert specially for her in her childhood. And that this dessert is traditionally made on festivals like Maha Shivaratri and Bathukamma as an offering to the deity. Also I have done a little research on this regional delicacy, where some people call this dish as BASAVA GARJANAM. With the rustic Telangana dialect, the name could have been slowly settled as BASAVA KAJJAM. 

Ingredients needed for BASAVA KAJJAM

• Moong dal
• Whole wheat flour
• Jaggery
• Milk
• Nuts
• Ghee

How to prepare this Dessert?

Initially we need to soak the lentils for about an hour or two, which helps in cooking the lentils quickly. In the meanwhile we need to make a firm dough of whole wheat flour. Rest the dough for 30 min, later make tiny balls/undalu using dry flour and keep aside. 

Now we need to cook the wheat flour balls in the boiling water, add soaked moong dal and cook until the wheat flour balls are 90% cooked. Add in jaggery, milk and cook for 5 more min. Later roast some nuts in ghee and add it to the cooked moong dal and wheat flour balls. Basava Kajjam is all ready to Serve now.

Is this dish VEGAN ?

You can make this dish VEGAN-FRIENDLY by substituting the regular cow milk with plant based milk. Skip roasting the nuts in ghee and add them directly while cooking the wheat flour balls.

And if you have GLUTEN INTOLERANCE, I would suggest you to use gluten-free flour to make Undalu/balls.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Kanda gadda Bakshalu

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post BASAVA KAJJAM appeared first on mycurryveda.