Senagapappu Payasam (Chana dal Kheer)

Dal and Sago - Soak 1 cup of Senagapappu (Chana Dal) and ¼ cup of Saggubiyyam (Sago) in water for atleast 2 hours seperately. Pressure cook Chana Dal with a cup of Milk and a cup of Water for one whistle.

Kheer - Heat ½ cup of Water, a cup of Powdered Jaggery / Sugar and stir cook until sugar/jaggery melts. When the syrup starts to thicken, add the soaked sago and 2 cups of Milk. Cook on medium heat for atleast 15 minutes, stirring in between. Stir in the Chana dal mixture also and mix well ocassionally for another 10 minutes till it reaches the desired consistency.

Flavor - Heat a tbsp Ghee in a small pan, saute ¼ cup of Cashews and Golden Raisins and toast till light brown. Add them to the kheer. Finally, stir in the powdered Cardamom Powder (of 2 pods). Switch off the heat and let it stand for 30 minutes. Serve hot or cold.