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
| 1/2 cup | basmati rice |
| 1/4 cup | moong dal |
| 3 cups | coconut milk |
| 1 cup | jaggery |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | ghee |
| 10 | cashew nuts |
| 10 | raisins |
| — | salt to taste |
Instructions
- 1 Wash and soak the basmati rice and moong dal together for 30 minutes.
- 2 Drain the soaked rice and dal.
- 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 In the same pan, add the soaked rice and dal. Stir for a couple of minutes.
- 5 Pour in the coconut milk and bring it to a gentle boil.
- 6 Reduce the heat, cover, and let it simmer until the rice and dal are cooked and soft.
- 7 Add the jaggery and stir until it dissolves completely.
- 8 Sprinkle cardamom powder and add a pinch of salt to enhance the sweetness.
- 9 Let it cook for a few more minutes until the payasam thickens to your desired consistency.
- 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.