Authentic Moong Dal Payasam Recipe – Cashew & Saffron Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Payasam Recipe – Cashew & Saffron Delight

Introduction

Oh, Payasam! Just the word conjures up memories of festivals, celebrations, and my grandmother’s kitchen filled with the sweet aroma of simmering milk and ghee. This Moong Dal Payasam is a classic for a reason – it’s creamy, comforting, and utterly delicious. I first made this for Onam a few years ago, and it’s been a family favorite ever since. It’s a little bit of effort, but trust me, every spoonful is worth it. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any payasam; it’s a hug in a bowl! It’s rich, subtly sweet, and beautifully fragrant with saffron and cardamom. It’s perfect for special occasions, but honestly, I’ve been known to make a small batch just for a cozy weeknight dessert. Plus, it’s naturally gluten-free and can easily be made vegan (more on that later!).

Ingredients

Here’s what you’ll need to create this delightful treat:

• ½ cup Raw Rice (Basmati works beautifully!)
• 2 tablespoons Moong Dal (Paasi Paruppu)
• 2 + 1 cup Milk (full fat recommended for richness)
• 2 cups Water
• ¾ cup Jaggery (heaped)
• 2 tablespoons Sugar
• ½ cup Ghee (plus 1 tablespoon for roasting cashews)
• 1 pinch Salt
• 1 Cardamom (Elaichi)
• 6 Cashew nuts
• 1 teaspoon Saffron strands

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this payasam:

• Paasi Paruppu/Moong Dal: This specific type of moong dal is key for that authentic texture. It cooks down beautifully and adds a lovely creaminess. Don’t substitute with other dals if you can help it!
• Ghee Quality: Ghee is everything in Indian desserts. Use a good quality ghee – the flavor really shines through. Homemade is best, if you’re up for it!
• Saffron: A little saffron goes a long way. It adds a beautiful color and a delicate floral aroma. Don’t skip it!
• Jaggery Variations: Jaggery is unrefined sugar, and its flavor varies depending on the region. Some jaggery is darker and more molasses-like, while others are lighter. Adjust the amount to your preference. You can also use palm sugar as a substitute. Some people prefer a mix of jaggery and sugar for a balanced sweetness.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat 1 tablespoon of ghee in a heavy-bottomed pan. Roast the cashew nuts until they turn golden brown and fragrant. Set them aside – these will be our gorgeous garnish.
2. Now, optionally, you can roast the moong dal and rice in the same pan for about a minute. This helps to enhance their flavor. If you’re short on time, just rinse them well and proceed to the next step.
3. Add the water and a pinch of salt to the dal-rice mixture. Bring it to a boil.
4. Time for the pressure cooker! Pressure cook for 3 whistles on a direct flame (or 5 whistles if you’re using a container method). Let it cool completely, then gently mash the mixture. It should be fairly smooth.
5. Gradually add 1 cup of boiled milk to the mashed mixture, stirring constantly to prevent any lumps from forming. Patience is key here!
6. Next, mix in the jaggery until it’s completely dissolved. If your jaggery is particularly hard, you can melt it with a little water and strain it before adding it to the payasam for a smoother texture.
7. Add the sugar and saffron milk (soak the saffron in warm milk while you’re prepping everything else!). Cook on medium heat until you start to see bubbles forming around the edges.
8. Stir in the remaining ghee and cardamom powder. Cook for another minute or two, stirring continuously.
9. Finally, garnish with the roasted cashews. Serve hot – that’s when it tastes best!

Expert Tips

• Don’t walk away from the payasam while it’s cooking! It can stick to the bottom of the pan easily.
• If you find lumps forming, use a whisk to break them up.
• For a richer flavor, use full-fat milk and ghee.

Variations

• My friend Priya loves adding a pinch of nutmeg along with the cardamom for a warmer spice profile.
• For a more festive touch, my family sometimes adds a few slivered almonds and pistachios along with the cashews.
• If you want a chunkier payasam, don’t mash the dal-rice mixture completely smooth.

Vegan Adaptation

Want to make this payasam vegan? No problem!

• Substitute the ghee with coconut oil or vegan butter.
• Replace the milk with plant-based milk like almond, cashew, or coconut milk.
• Ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).

Gluten-Free Confirmation

Yes! This Moong Dal Payasam is naturally gluten-free. Just double-check that your ghee and any added ingredients are certified gluten-free if you have a severe allergy.

Spice Level (Mild – adjust cardamom)

This recipe is very mild. You can adjust the amount of cardamom to your liking. If you prefer a stronger cardamom flavor, add a little more!

Festival Adaptations (Onam, Ganesh Chaturthi, Diwali)

This payasam is a staple for Onam in Kerala, but it’s also perfect for Ganesh Chaturthi and Diwali. It’s a symbol of prosperity and sweetness, making it ideal for celebrating any auspicious occasion.

Serving Suggestions

Serve hot, and enjoy! It’s delicious on its own, or you can pair it with a side of poori or appam.

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 refrigeration, so add a splash of milk when reheating.

FAQs

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

Basmati rice works beautifully! It’s fragrant and cooks up nice and fluffy. You can also use regular short-grain rice, but Basmati is preferred.

Can I use powdered jaggery instead of solid jaggery?

Yes, you can! Just adjust the quantity accordingly, as powdered jaggery is often more concentrated.

How can I prevent the payasam from becoming too thick?

Add a little more milk if it starts to get too thick. Stir frequently to prevent sticking and burning.

What is the significance of saffron in this recipe?

Saffron adds a beautiful color, a delicate floral aroma, and is considered auspicious in Indian cuisine.

Can this payasam be made ahead of time?

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

How do I adjust the sweetness level in the payasam?

Adjust the amount of jaggery and sugar to your liking. Start with the recommended amounts and add more if needed.