Authentic Moong Dal Payasam Recipe – Jaggery & Cashew Delight

Last Updated on 5 months ago by Neha Deshmukh

Authentic Moong Dal Payasam Recipe – Jaggery & Cashew Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Moong Dal Payasam. It’s a creamy, comforting Indian dessert that’s perfect for festivals, celebrations, or just a cozy night in. I first made this for my family during Onam, and it was a huge hit! It’s surprisingly easy to make, and the flavors are just divine. Let’s get started, shall we?

Why You’ll Love This Recipe

This Moong Dal Payasam isn’t just delicious; it’s special. It’s a beautiful blend of textures – the soft rice and dal, the crunchy cashews, and the plump raisins. The jaggery adds a lovely caramel-like sweetness that’s so much more complex than regular sugar. Plus, it’s a relatively quick dessert to whip up, especially when you’re short on time but craving something sweet and traditional.

Ingredients

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

• 1 cup raw rice (approx. 186g)
• 0.5 cup yellow moong dal (pesara pappu) (approx. 90g)
• 1.5 cups grated jaggery (approx. 300g)
• 4.5 cups water (approx. 1080ml)
• 0.25 tsp salt (approx. 1.5g)
• 0.5 tsp cardamom powder (approx. 2.5g)
• 3 tbsp ghee (approx. 42g)
• 12-15 cashewnuts (approx. 30g)
• 2 tbsp raisins (kishmish) (approx. 20g)

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Jaggery: I highly recommend using jaggery over sugar. It lends a beautiful, earthy sweetness and a gorgeous color to the payasam. It’s also considered healthier in Ayurveda! If you can find it, use a good quality, dark jaggery.
• Moong Dal: Yellow moong dal cooks quickly and adds a lovely creaminess. It’s also easily digestible, making this payasam a good choice even after a heavy meal.
• Ghee: Don’t skimp on the ghee! It adds a richness and aroma that’s essential to the flavor profile. Plus, a little ghee is good for you, right? You can use unsalted butter as a substitute, but ghee truly elevates the taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a pan with 3 tablespoons of ghee. Add the cashews and raisins. Toast them until they turn golden brown and fragrant. Be careful not to burn them! Set these aside – they’re our crunchy topping.
2. In the same pan, add the ½ cup of yellow moong dal. Roast it until it’s lightly browned. This step enhances the flavor of the dal.
3. Now, in a separate pot, bring 4.5 cups of water to a boil. Add the 1 cup of raw rice and the roasted moong dal. Cook this mixture on medium heat until the rice and dal are soft and the mixture starts to thicken. This usually takes about 20-25 minutes.
4. While the rice and dal are cooking, let’s tackle the jaggery. In another pan, melt the 1.5 cups of grated jaggery on low heat. Add about ¼ cup of water if it’s too thick. Stir until it’s completely melted and becomes a sticky syrup. Strain this syrup through a fine-mesh sieve to remove any impurities. Let it cool slightly.
5. Once the rice and dal are cooked, reduce the heat to low. Gently pour in the jaggery syrup. Add the ¼ teaspoon of salt and the ½ teaspoon of cardamom powder. Stir everything well to combine.
6. Cook for another 2-3 minutes, stirring constantly, until everything is well incorporated and the payasam reaches your desired consistency.
7. Finally, stir in the toasted cashews and raisins.

Expert Tips

• Consistency is key: If your payasam is too thick, add a little more hot water. If it’s too thin, cook it for a few more minutes.
• Don’t burn the ghee: Keep a close eye on the ghee while toasting the nuts. Burnt ghee will ruin the flavor.
• Stir, stir, stir: Constant stirring prevents the payasam from sticking to the bottom of the pot.

Variations

• My Mom’s Secret: My mom always adds a pinch of saffron strands to the payasam for a beautiful color and aroma.
• Coconut Milk Delight: For an extra creamy version, substitute 1 cup of water with 1 cup of coconut milk. My friend, Priya, swears by this!
• Nutty Professor: Feel free to experiment with different nuts like almonds or pistachios.

Vegan Adaptation

Want to make this payasam vegan? It’s easy!

• Substitute the ghee with coconut oil or any other plant-based oil.
• Ensure your jaggery is processed without bone char (some brands use it for decolorizing).

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)

If you’re not a huge fan of cardamom, you can reduce the amount to ¼ teaspoon. Or, for a warmer flavor, add a tiny pinch of nutmeg along with the cardamom.

Festival Adaptations (Onam, Pongal, Diwali)

This payasam is perfect for any Indian festival! During Onam, it’s a traditional part of the Sadhya feast. For Pongal, it’s a sweet ending to the savory dishes. And during Diwali, it’s a delightful treat to share with family and friends.

Serving Suggestions

Serve the Moong Dal Payasam warm or chilled. Garnish with a few extra cashews and a drizzle of ghee (if you’re feeling indulgent!). It’s delicious on its own, but also pairs well with poori or roti.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken upon cooling, so just add a splash of milk or water when reheating.

FAQs

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

Short-grain rice like sona masoori or basmati rice works best. They become creamy when cooked.

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

Yes, you can! Use about 1 ¼ cups of sugar for every 1 cup of jaggery. You might also need to add a squeeze of lemon juice to balance the sweetness.

How can I achieve the perfect consistency for Payasam?

Start with the recommended amount of water and adjust as needed. Remember, it will thicken as it cools.

What is the significance of Moong Dal in this Payasam?

Moong dal is considered a sattvic food in Ayurveda, meaning it’s calming and nourishing. It also adds a lovely creamy texture to the payasam.

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

Yes, you can make it a day ahead! It will keep well in the refrigerator for 3-4 days.