Moong Dal Payasam Recipe – Jaggery & Cashew Sweet Rice Pudding

Last Updated on 4 months by Neha Deshmukh

Moong Dal Payasam Recipe – Jaggery & Cashew Sweet Rice Pudding

Introduction

Oh, Payasam! Is there anything more comforting? This Moong Dal Payasam is a classic Indian sweet, and honestly, it’s one of those dishes that just feels like home. I first made this for my family during Onam a few years ago, and it’s been a tradition ever since. It’s creamy, subtly sweet, and packed with the lovely flavors of cardamom, cashews, and jaggery. It’s easier to make than you might think, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

This Moong Dal Payasam isn’t just delicious; it’s special. It’s a relatively quick dessert, perfect for festivals or when you just need a little something sweet. The combination of moong dal and rice creates a wonderfully smooth texture, and the jaggery adds a depth of flavor you won’t get with refined sugar. Plus, who can resist those crunchy cashews and plump raisins?

Ingredients

Here’s what you’ll need to make this delightful Payasam:

• ½ cup raw rice (approximately 100g)
• 3 tbsp moong dal (approximately 30g)
• 1 cup jaggery (approximately 200g)
• ½ cup boiled milk (approximately 120ml)
• 2 cups water (approximately 480ml)
• 1 tsp cardamom powder (approximately 2g)
• 2 tbsp ghee (approximately 30ml)
• 5-6 cashews
• 1 tsp raisins (approximately 5g)

Ingredient Notes

Let’s talk ingredients! A few things make this Payasam truly special:

• Moong Dal: We’re using split yellow moong dal here. It cooks quickly and lends a beautiful creaminess to the Payasam. Don’t skip soaking it – it helps it cook evenly!
• Jaggery: Jaggery is unrefined cane sugar, and it’s everything in this recipe. It has a lovely caramel-like flavor that’s so much more complex than regular sugar. You can find it in most Indian grocery stores. If you absolutely must substitute, see the FAQs below.
• Ghee: Ghee, or clarified butter, is a staple in Indian cooking. It adds a richness and aroma that’s just divine. It also helps prevent the Payasam from sticking. Don’t be shy with it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tsp of ghee in a pressure cooker. Add the cashews and fry them until they turn golden brown. Then, toss in the raisins and fry until they puff up. Remove them from the cooker and set them aside – these are our crunchy, sweet toppings!
2. Add another 1 tsp of ghee to the same cooker. Now, add the moong dal and roast it until it becomes fragrant. Be careful not to brown it! This step really brings out the flavor of the dal. Once fragrant, set it aside.
3. Now, combine the rice, milk, and water in the pressure cooker. Close the lid and pressure cook for 3-4 whistles, or until the rice and dal are completely soft and mushy.
4. While the rice and dal are cooking, let’s tackle the jaggery. In a separate pan, melt the jaggery with a little water. Once melted, strain it to remove any impurities – you want a smooth syrup.
5. Once the pressure has released, open the cooker and gently mash the cooked rice-dal mixture. Add the jaggery syrup, the remaining ghee, and the cardamom powder. Simmer everything together on low heat, stirring constantly, until the Payasam thickens to your desired consistency.
6. Finally, mix in the fried cashews and raisins. Give it a good stir, and serve hot! A little extra ghee on top never hurt anyone, right?

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a larger batch, cook in two batches.
• Stir frequently while simmering to prevent sticking.
• Adjust the amount of jaggery to your sweetness preference.

Variations

• My Mom’s Secret: My mom always adds a pinch of saffron strands soaked in warm milk for a beautiful color and aroma.
• Nutty Delight: Feel free to add other nuts like almonds or pistachios along with the cashews.
• Coconutty Goodness: For a richer flavor, replace some of the milk with coconut milk.

Vegan Adaptation

Want to make this Payasam vegan? It’s easy! Simply substitute the ghee with coconut oil or any other vegan butter alternative. And, of course, ensure your jaggery is vegan-friendly (some brands may use bone char in processing).

Gluten-Free Adaptation

Good news! This recipe is naturally gluten-free. Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Cardamom)

Cardamom is the star spice here, but you can adjust the amount to your liking. If you prefer a more subtle flavor, use a little less. If you love cardamom, feel free to add a bit more!

Festival Adaptations (Onam, Diwali, Pongal)

This Payasam is perfect for any Indian festival! It’s a traditional dish for Onam and Pongal, but it’s equally welcome at Diwali celebrations.

Serving Suggestions

Serve this Payasam warm, as a dessert after a meal. It’s also lovely on its own with a cup of chai. Garnish with a few extra cashews and raisins for a beautiful presentation.

Storage Instructions

Leftover Payasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might thicken upon cooling, so add a splash of milk when reheating.

FAQs

What is the best type of rice to use for Payasam?

Short-grain rice, like sona masoori, works best. It gets nice and creamy when cooked.

Can I use sugar instead of jaggery? What adjustments should I make?

Yes, you can, but the flavor will be different. Use ¾ cup of sugar for every 1 cup of jaggery. You might also need to add a tiny pinch of salt to balance the sweetness.

How can I prevent the Payasam from sticking to the bottom of the cooker?

Use enough ghee and stir frequently, especially during the simmering stage. A heavy-bottomed pressure cooker also helps.

What is the significance of adding ghee to Payasam?

Ghee adds richness, flavor, and a lovely aroma. It’s also considered auspicious in Indian culture.

Can this Payasam be made ahead of time? How long will it keep?

Yes, you can make it a day ahead. Store it in the refrigerator and reheat gently before serving. It will keep for up to 3 days.