Last Updated on 2 months by Neha Deshmukh

Instant Pot Moong Dal Payasam Recipe – Coconut Milk & Rice Pudding

Introduction

Oh, Payasam! Is there anything more comforting? This Instant Pot Moong Dal Payasam is a family favorite, and honestly, it’s become my go-to dessert when I want something sweet but don’t want to spend hours in the kitchen. I first made this for Diwali a few years ago, and it was a huge hit – everyone asked for the recipe! The Instant Pot makes it so incredibly easy, and the creamy coconut milk and fragrant spices… well, they just make everything better. Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Instant Pot Moong Dal Payasam is a game-changer for a few reasons. It’s quick – seriously, way faster than the traditional stovetop method. The Instant Pot ensures perfectly cooked, creamy payasam every time. Plus, the flavors are just divine – the sweetness of the sugar, the richness of the coconut milk, and the warmth of cardamom and nutmeg. It’s a little slice of heaven in a bowl!

Ingredients

Here’s what you’ll need to make this delicious Moong Dal Payasam:

• ½ cup Jeeraga Samba Rice
• 2 tablespoons Moong Dal
• ½ cup Sugar (adjust to taste)
• 1 cup Light Coconut Milk
• 1 cup Thick Coconut Milk
• 1.5 cups Water
• 1 tablespoon Ghee
• 1 pinch Salt
• 2 Cardamom Powdered
• 1 pinch Nutmeg Powder

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Jeeraga Samba Rice: A Traditional Grain

Jeeraga Samba rice is a short-grain rice known for its aromatic fragrance and slightly nutty flavor. It’s traditionally used in South Indian sweets like payasam. If you can’t find it, you can substitute with other short-grain rice varieties, but the flavor won’t be quite the same. (Around 150g)

Moong Dal: Nutritional Benefits & Varieties

Moong dal (split yellow lentils) adds a lovely creaminess and subtle sweetness to the payasam. It’s also a great source of protein! You can use either whole moong dal or split moong dal – both work well. (Around 30g)

Coconut Milk: Light vs. Thick – Understanding the Difference

Using both light and thick coconut milk is key to getting the right consistency. Light coconut milk (around 240ml) provides the liquid base, while thick coconut milk (around 240ml) adds richness and creaminess. Don’t skip this step!

Ghee: The Importance of Clarified Butter in Indian Desserts

Ghee, or clarified butter, adds a beautiful nutty flavor and helps prevent the payasam from sticking. It’s a staple in Indian cooking, and trust me, it makes a difference! (Around 15ml)

Cardamom & Nutmeg: Aromatic Spice Blend

Cardamom and nutmeg are the stars of the spice show here. They add warmth and fragrance that just screams “comfort food.” Freshly powdered cardamom is best, if you can manage it!

Step-By-Step Instructions

Alright, let’s make some payasam!

1. First, heat your Instant Pot in Sauté mode on Normal heat for about 5 minutes.
2. Add the ghee and roast the cashews until they turn a beautiful golden brown. Then, add the raisins and sauté until they plump up. Set these aside – they’ll be our gorgeous garnish.
3. Now, clean out the pot and dry roast the moong dal until it’s golden. This step really enhances the flavor.
4. Add the water, light coconut milk, washed Jeeraga Samba rice, and a pinch of salt to the pot. Cancel the Sauté mode.
5. Secure the lid and pressure cook on Rice mode (High pressure) for 15 minutes. Then, do a quick release of the steam.
6. Carefully open the lid and give the cooked mixture a good mash with a spoon or potato masher.
7. Add the thick coconut milk and sugar. Mix well until everything is nicely combined.
8. Restart the Sauté mode. Add the cardamom powder and nutmeg powder. Stir continuously to prevent sticking – this is important! Cook for another 2-3 minutes, until it thickens slightly.
9. Finally, garnish with the roasted cashews and raisins. Serve warm and enjoy!

Expert Tips

• Washing the Rice: Don’t skip washing the Jeeraga Samba rice! It removes excess starch and helps prevent the payasam from becoming too gluey.
• Stirring is Key: When you’re in Sauté mode at the end, keep stirring! This prevents sticking and ensures a smooth, creamy texture.
• Adjusting Consistency: If your payasam is too thick, add a splash of warm milk. If it’s too thin, continue to sauté for a few more minutes.

Variations

• Saffron Infusion: My friend Priya adds a pinch of saffron strands soaked in warm milk for a beautiful color and flavor. It’s divine!
• Different Nuts: Feel free to experiment with different nuts – almonds, pistachios, or even walnuts would be lovely.
• Chocolate Moong Dal Payasam: For a fun twist, add a tablespoon of cocoa powder along with the sugar. My kids love this!

Vegan Adaptation

To make this payasam vegan, simply substitute the ghee with coconut oil and ensure your sugar is vegan-friendly (some refined sugars use bone char).

Gluten-Free Confirmation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have severe allergies.

Adjusting Sweetness Level

The ½ cup of sugar is a good starting point, but feel free to adjust it to your liking. I usually taste as I go and add a little more if needed.

Festival Adaptations (Pongal, Onam, Diwali)

Payasam is a staple dessert for many Indian festivals! It’s perfect for Pongal, Onam, and Diwali. You can adjust the spices slightly depending on the festival – for example, adding a pinch of cloves for Diwali.

Serving Suggestions

Serve warm, and enjoy! It’s delicious on its own, or you can pair it with a side of fruit or a scoop of ice cream.

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.

FAQs

What is Jeeraga Samba Rice and can I substitute it?

Jeeraga Samba rice is a fragrant short-grain rice. If you can’t find it, you can use other short-grain rice, but the flavor will be slightly different.

Can I make this Payasam without an Instant Pot?

Yes! You can make this on the stovetop. It will take longer, and you’ll need to stir more frequently to prevent sticking.

How do I prevent the Payasam from sticking to the bottom of the Instant Pot?

Using ghee and stirring constantly during the final sauté step are key to preventing sticking.

What is the best way to adjust the consistency of the Payasam?

Add warm milk to thin it out, or continue to sauté for a few more minutes to thicken it.

Can this Payasam be made ahead of time?

Yes, you can make it a day or two in advance. Store it in the refrigerator and reheat gently before serving.