Mysore Payasa
Veg
Vegan
Karnataka-style rice or moong dal pudding — thin, fragrant, and coconut-forward compared to North Indian kheer. Cooked rice or split moong is simmered in fresh coconut milk and jaggery with cardamom and a few strands of saffron until the payasa is pourable and intensely fragrant. Made at Karnataka festivals, temple prasadams, and the final sweet course of a banana-leaf meal.
Cuisines
Udupi
Mysore
Saraswat
Best for
Dessert
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1/4 cup | moong dal |
| 1/4 cup | raw rice |
| 1 cup | jaggery |
| 2 cups | coconut milk |
| 2 tablespoons | ghee |
| 1/4 teaspoon | cardamom powder |
| 10 | cashew nuts |
| 10 | raisins |
| 2 cups | water |
| 1 pinch | salt |
Instructions
- 1 Wash the moong dal and rice together thoroughly under running water.
- 2 In a pan, add the washed dal and rice along with 2 cups of water and a pinch of salt.
- 3 Cook on medium heat until the dal and rice are soft and cooked through.
- 4 In another pan, melt the jaggery with a little water until it dissolves completely. Strain to remove impurities.
- 5 Add the melted jaggery to the cooked dal and rice mixture. Stir well and let it simmer for 5 minutes.
- 6 Pour in the coconut milk and mix well. Let it cook on low heat for another 5-7 minutes, stirring occasionally.
- 7 In a small pan, heat ghee and fry the cashew nuts and raisins until golden brown.
- 8 Add the fried cashew nuts, raisins, and cardamom powder to the payasa. Mix well.
- 9 Serve warm or at room temperature.
Tips
For a richer taste, use freshly extracted coconut milk if possible.