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