Authentic Green Gram Payasam Recipe – Jaggery & Coconut Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Green Gram Payasam Recipe – Jaggery & Coconut Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Green Gram Payasam. It’s a classic Indian dessert, especially popular during festivals, and honestly, it 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 surprisingly easy to make, and the combination of sweet jaggery and fragrant coconut is simply divine. Let’s get cooking!

Why You’ll Love This Recipe

This Green Gram Payasam (also known as Moong Dal Payasam) is more than just a dessert; it’s a comforting treat packed with flavour. It’s creamy, subtly sweet, and incredibly satisfying. Plus, it’s a relatively quick dessert to whip up, perfect when you want something special without spending hours in the kitchen. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good Payasam?

Ingredients

Here’s what you’ll need to make this delicious Green Gram Payasam:

• ½ cup Green Gram (approximately 100g)
• ⅓ cup Jaggery (approximately 60g)
• A generous pinch of Cardamom Powder (about ¼ tsp)
• 2-3 tbsp Grated Coconut (approximately 20-30g)
• A pinch of Salt

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Green Gram: Also known as Moong, green gram is a powerhouse of protein and nutrients. It’s easily digestible, making it a great choice for a dessert. You can find it at most Indian grocery stores.
• Jaggery: This unrefined sugar is what gives Payasam its beautiful colour and unique flavour. I prefer using organic jaggery for a richer taste. There are different types – you’ll find golden jaggery which is milder, and darker jaggery which has a more robust flavour. Both work beautifully!
• Payasam Variations: Payasam isn’t a one-size-fits-all dessert! Across India, you’ll find regional variations. In South India, it’s often made with rice or vermicelli, while in North India, it’s common to see versions with lentils and nuts.
• Fresh Grated Coconut: Trust me on this one – fresh is best! It adds a lovely texture and aroma that pre-shredded coconut just can’t match. If you absolutely can’t find fresh, unsweetened desiccated coconut is a decent substitute.

Step-By-Step Instructions

Alright, let’s get down to making the Payasam!

1. First, soak the green gram in water overnight, or for at least 5-6 hours. This helps it cook faster and become beautifully soft.
2. Drain the soaked green gram and transfer it to a pressure cooker. Add just enough water to cover the gram – about 1 cup should do. Pressure cook for 1-2 whistles on medium heat until the gram is tender. Don’t add salt at this stage.
3. While the gram is cooking, let’s prepare the jaggery syrup. Dissolve the jaggery in a small amount of water (about ¼ cup) in a separate pan. Strain the syrup through a fine-mesh sieve to remove any impurities.
4. Now, place the jaggery syrup on medium heat. Add the cardamom powder and a tiny pinch of salt. Bring it to a gentle boil.
5. Once the green gram is cooked, add it to the boiling jaggery syrup. Mix everything really well, ensuring the gram is coated in the syrup.
6. Reduce the heat to low and simmer for about 5-7 minutes, stirring frequently. You’ll notice the mixture thickening and the moisture evaporating. This is what we want!
7. Finally, stir in the grated coconut and cook for another 2-3 minutes on low heat. This infuses the Payasam with that lovely coconut flavour.

And that’s it! Your Green Gram Payasam is ready.

Expert Tips

Here are a few things I’ve learned over the years to make this Payasam perfect:

• Don’t overcook the green gram: You want it tender, but not mushy.
• Stir constantly: This prevents the Payasam from sticking to the bottom of the pan and ensures even cooking.
• Adjust sweetness: Feel free to adjust the amount of jaggery to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the jaggery for coconut sugar or maple syrup for a plant-based version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you love a bit more warmth, add a tiny pinch of nutmeg along with the cardamom.
• Festival Adaptations: My family loves adding a few chopped nuts like cashews and almonds during Onam. For Ganesh Chaturthi, I sometimes add a tiny bit of saffron for a beautiful colour and aroma.

Serving Suggestions

This Payasam is delicious served warm or at room temperature. I love to garnish it with a sprinkle of chopped nuts and a few strands of saffron. It’s perfect as a dessert after a hearty Indian meal, or as a sweet treat on its own.

Storage Instructions

Leftover Payasam can be stored in an airtight container in the refrigerator for up to 3 days. You might need to add a splash of milk or water when reheating to restore its creamy consistency.

FAQs

Let’s answer some common questions:

• What is the best type of green gram to use for Payasam? Split green gram (Moong Dal) works best as it cooks quickly and gives a smooth texture.
• Can I use coconut milk instead of grated coconut? Yes, you can! Use about ½ cup of coconut milk and add it towards the end of the cooking process.
• How do I prevent the Payasam from sticking to the bottom of the pan? Use a heavy-bottomed pan and stir frequently, especially when the mixture is thickening.
• What is the significance of Jaggery in traditional Indian desserts? Jaggery is considered healthier than refined sugar and adds a unique, earthy flavour that’s characteristic of many Indian sweets. It’s also believed to have medicinal properties.
• Can this Payasam be made ahead of time? Yes, you can make it a day in advance. The flavours actually develop even more overnight! Just reheat gently before serving.

Enjoy making this delightful Green Gram Payasam! I hope it brings a little bit of Indian sweetness into your kitchen. Let me know how it turns out in the comments below!