Mysore Payasa

Mysore Payasa

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

Moong Dal 1/4 cup Moong Dal
Rice 1/4 cup Rice , raw
jaggery 1 cup Jaggery
Coconut Milk 2 cups Coconut Milk , thick
ghee 2 tablespoons Ghee
cardamom 1/4 teaspoon Cardamom , powder
Cashew 10 Cashew , nuts
Raisin 10 Raisin
water 2 cups Water
salt 1 pinch Salt

Instructions

  1. 1 Wash the moong dal and rice together thoroughly under running water.
  2. 2 In a pan, add the washed dal and rice along with 2 cups of water and a pinch of salt.
  3. 3 Cook on medium heat until the dal and rice are soft and cooked through.
  4. 4 In another pan, melt the jaggery with a little water until it dissolves completely. Strain to remove impurities.
  5. 5 Add the melted jaggery to the cooked dal and rice mixture. Stir well and let it simmer for 5 minutes.
  6. 6 Pour in the coconut milk and mix well. Let it cook on low heat for another 5-7 minutes, stirring occasionally.
  7. 7 In a small pan, heat ghee and fry the cashew nuts and raisins until golden brown.
  8. 8 Add the fried cashew nuts, raisins, and cardamom powder to the payasa. Mix well.
  9. 9 Serve warm or at room temperature.

Tips

For a richer taste, use freshly extracted coconut milk if possible.