Moong dal payasam recipe | Pasi Paruppu Payasam | Hesaru Bele Payasa

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 6 Servings
  • Category: sweet
  • Cuisine: andhra, karnataka, tamil nadu

Ingredients

  • 1 cup moong dal
  • 2 cup water
  • 1 cup jaggery
  • 1 cup water
  • 2 tbsp coconut (grated)
  • 1 cup coconut milk
  • pinch salt
  • 2 tbsp ghee
  • 2 tbsp cashew
  • 2 tbsp raisins
  • ½ tsp cardamom powder

Method

  1. Firstly, dry roast 1 cup moong dal on low flame till it turns aromatic.
  2. Cool completely, and rinse in water.
  3. Transfer the rinsed moong dal to the pressure cooker.
  4. Add 2 cup water, cover and pressure cook for 2 whistles or until the dal is cooked well.
  5. In a pan take 1 cup jaggery and ½ cup water.
  6. Stir and dissolve the jaggery. Boil for 2 minutes making sure not to attain string consistency.
  7. Transfer the jaggery syrup to the dal and mix well.
  8. Also, add ½ cup water or adjust the consistency of the kheer as required.
  9. Boil for 5 minutes, or until the raw flavour of jaggery is lost.
  10. Pour in 1 cup coconut milk, pinch of salt, 2 tbsp coconut and mix gently on low flame.
  11. Keep stirring till you get a boil. Do not over-boil, as there are chances coconut milk to curdle.
  12. Now, in another pan, take 2 tbsp of ghee. Fry 2 tbsp cashew, 2 tbsp raisins till they turn golden brown.
  13. Transfer the fried cashew, raisins, and ½ tsp cardamom powder to the payasam and mix well.
  14. Finally, enjoy Moong Dal Payasam Recipe warm or chilled.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.