Mangalorean Payasam

Mangalorean Payasam

Mangalorean Payasam

Veg Vegan

Thin rice noodles (shevige) or broken rice simmered in fresh coconut milk with jaggery, cardamom, and cashews — the Tulu festival dessert, lighter and more coconut-forward than North Indian kheer, with a natural golden hue from the jaggery. Made at Gowri Ganesha, Ugadi, and weddings.

Cuisines

Mangalorean

Best for

Dessert

Recipe

Prep: 10 min Cook: 30 min Total: 40 min 2-3 servings

Ingredients

Moong Dal 1/4 cup Moong Dal
jaggery 1/4 cup Jaggery
Coconut Milk 1 cup Coconut Milk , thick
water 1 cup Water
cardamom 1/4 teaspoon Cardamom , powder
ghee 1 tablespoon Ghee
Cashew 1 tablespoon Cashew , nuts
Raisin 1 tablespoon Raisin
salt — Salt , pinch of

Instructions

  1. 1 Rinse the moong dal thoroughly and drain the water.
  2. 2 In a pan, dry roast the moong dal on low heat until it turns golden brown and releases a nutty aroma.
  3. 3 Add 1 cup of water to the roasted moong dal and cook until it becomes soft and mushy.
  4. 4 In a separate pan, melt the jaggery with a little water to make a syrup. Strain to remove any impurities.
  5. 5 Add the jaggery syrup to the cooked moong dal and mix well.
  6. 6 Pour in the coconut milk and bring the mixture to a gentle boil.
  7. 7 Add cardamom powder and a pinch of salt, stirring continuously.
  8. 8 In a small pan, heat ghee and fry the cashew nuts until golden brown. Remove and set aside.
  9. 9 In the same ghee, fry the raisins until they puff up. Remove and set aside.
  10. 10 Add the fried cashew nuts and raisins to the payasam.
  11. 11 Serve the payasam warm or chilled.

Tips

Adjust the sweetness by varying the amount of jaggery as per your taste.