Chana Dal Payasam (Instant Pot)

5 from 53 votes

Easy and delicious chana dal payasam is made using Bengal gram, rice, and jaggery. This refined sugar-free sweet is perfect for festivals and celebrations. Making it in the Instant Pot saves time and gives perfect taste and texture.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Hindu, Vegetarian

Servings:

Calories: 278kcal

Author: Shilpa Kerur

Ingredients

½ cup chana dal split Bengal gram
¼ cup rice
1 tablespoon ghee (use store-bought or homemade ghee)
¾ cup jaggery
½ cup coconut fresh or frozen (see notes)
¼ cup cashew
1 tablespoon raisins
½ teaspoon cardamom powder
4 cups water divided

Instructions

Grind the coconut into a smooth paste using one cup of water. Set it aside.
Set Instant Pot in Saute mode and add ghee.
Once it melts, add cashew and fry for about one minute. Once it begins to get golden, add the raisins.
Fry until the raisins puff up. Set everything aside.
Next, add chana dal and rice. Fry for 2 minutes, until the dal is aromatic.
Add 3 cups of water and the ground coconut paste. Mix well.
Cancel the saute mode and set the IP to pressure cook mode for 10 minutes.
Do a natural release of pressure for 10 minutes, then do a quick release.
Lightly mash the rice-dal mixture, taking care not to make it too mushy.
Set the Instant Pot back to saute mode.
Add the jaggery and mix well. Let the jaggery melt.
Add more water to adjust consistency. Let the IP be on saute mode (low) for 2-3 minutes.
Turn off the saute mode and fried cashew and raisins. Mix well and serve warm.

Video

Notes

Make sure the lid and sealing ring of the Instant Pot is cleaned thoroughly. I set aside a spare sealing ring that I use to make sweet dishes.

Frying the chana dal and rice in ghee is an important step and cannot be skipped. Put the Instant Pot in saute mode (normal), and it does not take more than 2 minutes for them to turn lightly golden and aromatic.

I like to grind fresh or frozen coconut with water and use it in this kheer. However, you may also replace it with coconut milk. If you use coconut milk, add it after pressure cooking, or else it may split.

I am using ¾ cup of jaggery to sweeten the payasam. You may increase it to one cup for a sweeter version or use ½ cup for a mildly sweet kheer, depending on your preference.

Nutrition