Payasam is a traditional South Indian dessert, especially popular in Kerala and Tamil Nadu. It’s a sweet pudding usually made with milk, sugar or jaggery, and a base ingredient like rice, vermicelli, lentils, or sago (sabudana). It’s flavored with cardamom, garnished with ghee-fried cashews and raisins, and often served during festivals and celebrations.

In this recipe it’s made with Moong dhal, Jaggery & Coconut It’s garnished with nuts and raisins.

Payasam

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Ingredients
  

  • 3/4 cup Moong Dal
  • 2 cup Water
  • 3 tbsps Ghee
  • 1/2 cup Cashews
  • 1/2 cup Raisins
  • I cup grated Coconut
  • 3 – 4 crushed Cardamoms
  • 1 cup jaggery
  • 1/4 cup water
  • 2 tbsp coconut grated
  • 1/2 cup coconut milk

Instructions
 

  • Rinse the Dal a few times & soak the Dal in Water for at least an hour
  • In a pan heat up some Ghee and add in the Cashews & Raisins
  • Once the Cashews are golden brown and the Raisins have plumped up, remove and keep aside
  • Add the Coconut, the rest of the Ghee and the crushed Cardamoms
  • Roast the Coconut till it’s a light golden brown – if you’re using frozen coconut like I am, it will take a bit longer for the moisture to evaporate
  • Remove & keep aside
  • Add the Jaggery (you can sub brown sugar)
  • Add the Water
  • Allow the Jaggery to dissolve and keep aside
  • In a pressure cooker, I’m going to add the Dal and the soaking liquid
  • Pressure cook this for 10 mins
  • Once the Dal is cooked, open the lid and press the Dhal with the back of a spoon
  • Strain the Jaggery into the Dal
  • Mix this in and allow it to come to the boil
  • Add in the Coconut & Cardamom
  • Add the Coconut Milk
  • I like to reserve the Cashews & Rasins to garnish when I serve