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

5 from 4 votes
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Ingredients Method

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

Method
 

  1. Rinse the Dal a few times & soak the Dal in Water for at least an hour
  2. In a pan heat up some Ghee and add in the Cashews & Raisins
  3. Once the Cashews are golden brown and the Raisins have plumped up, remove and keep aside
  4. Add the Coconut, the rest of the Ghee and the crushed Cardamoms
  5. 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
  6. Remove & keep aside
  7. Add the Jaggery (you can sub brown sugar)
  8. Add the Water
  9. Allow the Jaggery to dissolve and keep aside
  10. In a pressure cooker, I’m going to add the Dal and the soaking liquid
  11. Pressure cook this for 10 mins
  12. Once the Dal is cooked, open the lid and press the Dhal with the back of a spoon
  13. Strain the Jaggery into the Dal
  14. Mix this in and allow it to come to the boil
  15. Add in the Coconut & Cardamom
  16. Add the Coconut Milk
  17. I like to reserve the Cashews & Rasins to garnish when I serve