Beary Payasam

Beary Payasam

Beary Payasam

Veg

A thin, fragrant rice or vermicelli kheer simmered in milk with jaggery or sugar, cardamom, and rose water — lighter and more subtly spiced than South Indian temple payasam, with a Beary-Muslim character influenced by Eid and wedding traditions.

Cuisines

Mangalorean Beary Malabar

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

basmati rice 1/2 cup Basmati rice
Moong Dal 1/4 cup Moong Dal
Coconut Milk 3 cups Coconut Milk , thick
jaggery 1 cup Jaggery
cardamom 1/4 teaspoon Cardamom , powder
ghee 2 tablespoons Ghee
Cashew 10 Cashew , nuts
Raisin 10 Raisin
salt — Salt , to taste

Instructions

  1. 1 Wash and soak the basmati rice and moong dal together for 30 minutes.
  2. 2 Drain the soaked rice and dal.
  3. 3 In a heavy-bottomed pan, add ghee and fry cashew nuts until golden brown, then add raisins and fry until they puff up. Remove and set aside.
  4. 4 In the same pan, add the soaked rice and dal. Stir for a couple of minutes.
  5. 5 Pour in the coconut milk and bring it to a gentle boil.
  6. 6 Reduce the heat, cover, and let it simmer until the rice and dal are cooked and soft.
  7. 7 Add the jaggery and stir until it dissolves completely.
  8. 8 Sprinkle cardamom powder and add a pinch of salt to enhance the sweetness.
  9. 9 Let it cook for a few more minutes until the payasam thickens to your desired consistency.
  10. 10 Garnish with the fried cashew nuts and raisins before serving.

Tips

For a richer taste, you can add a few strands of saffron soaked in warm milk.