Kandipappu Payasam ~ Toordal Kheer

Today is the day 4 of this marathon and here I am with a simple and yummy kheer. The inspiration behind it has been my mother's delicious polis with a sweetened toor dal stuffing. And of course the two classic South Indian payasams / kheers made with chana dal and moong dal. I assure that it tastes equally delicious.
If a creamy kheer is preferred, the dal can be cooked until mushy or the cooked dal can be pureed. Or if you prefer some texture, cook toor dal until soft but not mushy. I usually cook dal just until done and mash half of it so that I end up with a kheer with some texture besides being creamy.
The color of the kheer depends upon the jaggery used and mine was pale yellow. Traditionally, no food color is added in kheer preparations. Though I don't add or recommend it, a pinch of yellow food color may make it appealing to kids.

Ingredients:
Cooked toordal / pigeon peas - 1/4 cup
Milk 1 cup
Jaggery - 1/2 cup
Cardamom powder - 1/2 tsp
1 Tbsp each - ghee, raisins and cashews

Method:
* Heat the ghee in a pan and toast the raisins and cashews. Keep them aside.
* To the same pan add the cooked dal, jaggery powder and milk. Bring the milk to a boil and lower the heat. Cook until the jaggery melts. Add the cardamom powder and the toasted garnishes and stir well. Turn off the heat.
* Serve warm.

Note:  Usually the jaggery I use doesn't curdle milk and so I boil the milk and jaggery together. If this method is not preferred, then the jaggery can be added to the dal and cooked just until it melts. Turn off the stove and stir in boiled and cooled milk.

This is going to be an entry to CWW - Toordal, an event that is going on at my place now.

And check what the other marathoners are cooking today in blogging marathon #5. 
Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha
Seven Days of Colorful Dishes Kid's Special: Vardhini
Seven Days of Indian Sweets: Harini,  Veena & Me
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja
Summer Coolers: PJ,  Vaishali
Under 15 mins Quick Breakfast: Sushma Pinjala

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