Authentic Moong Dal Payasam Recipe – Jaggery & Cardamom Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Payasam Recipe – Jaggery & Cardamom Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Moong Dal Payasam. It’s a classic Indian dessert, and honestly, it reminds me of festive celebrations back home. This particular version, with jaggery and cardamom, is my absolute favorite. It’s comforting, subtly sweet, and just… perfect. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal Payasam isn’t just delicious; it’s surprisingly easy to make! It’s a one-pot dessert that comes together relatively quickly, making it ideal for when you want something sweet without spending hours in the kitchen. The combination of creamy moong dal, the warm aroma of cardamom, and the rich sweetness of jaggery is simply divine. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

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

• 1 cup raw rice
• 0.25 cup moong dal (paasi paruppu) – about 60g
• 0.75 cup grated jaggery – about 150g
• 1.5 cups full-fat milk – about 360ml
• A few cashew nuts or almonds
• A few raisins
• 3 cardamom pods
• 3 tbsp ghee – about 45ml

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference in this recipe.

• Moong Dal: Moong dal is a staple in Indian desserts. It cooks up beautifully creamy and adds a lovely texture to the payasam. I prefer the paasi paruppu variety (split yellow moong dal) as it cooks faster.
• Jaggery: Jaggery is unrefined cane sugar, and it gives the payasam a beautiful caramel-like flavor that regular sugar just can’t match. It also has a slightly healthier profile! You can find it in most Indian grocery stores. If you can’t find grated jaggery, a block will work too – just grate it yourself.
• Cardamom: Oh, cardamom! This spice is essential in Indian sweets. It adds such a fragrant, warm note. I always use green cardamom pods and lightly crush them just before adding them to release their aroma. Payasam variations exist across India, with some using nutmeg or saffron, but cardamom is my go-to.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, give the rice and moong dal a good wash together. This helps remove any excess starch.
2. Now, add them to your pressure cooker with the milk and water. I usually use about 2 cups of water. Pressure cook for 3-4 whistles (around 15 minutes) until everything is beautifully mushy.
3. While the rice and dal are cooking, let’s work on the garnish. Heat 2 tbsp of ghee in a small pan. Fry the cashew nuts/almonds and raisins until they turn golden brown and fragrant. Add the crushed cardamom pods and set aside.
4. Once the pressure has released, open the cooker and give the rice-dal mixture a good stir. It should be quite soft.
5. Now, add the grated jaggery and mix well until it’s completely dissolved. This might take a few minutes of stirring over medium heat.
6. Add the roasted nuts, raisins, and the remaining 1 tbsp of ghee. Give it another good stir.
7. If the payasam is too thick, add a little more milk to reach your desired consistency. If it’s too runny, simmer it for a few minutes, stirring constantly.

Expert Tips

• Don’t skip washing the rice and dal! It really does make a difference in the final texture.
• Keep stirring when the jaggery is melting to prevent it from sticking to the bottom of the pot.
• Adjust the sweetness to your liking. If you prefer a less sweet payasam, reduce the amount of jaggery.

Variations

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

• Vegan Adaptation: Easily make this vegan by using plant-based milk (like almond or coconut milk) and a vegan ghee alternative. It tastes just as amazing!
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level: If you really love cardamom, feel free to add an extra pod or two. My grandma always added a pinch of nutmeg too!
• Festival Adaptations: This payasam is perfect for Onam, Pongal, or Diwali. For Onam, you might add a touch of coconut milk for extra richness. During Diwali, a sprinkle of saffron adds a festive touch.

Serving Suggestions

This payasam is delicious served warm or chilled. I personally love it chilled on a hot summer day. A sprinkle of grated coconut on top adds a lovely texture. It’s perfect as a dessert after a hearty Indian meal, or even 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. It might thicken as it cools, so just add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

• What is the best type of rice to use for Payasam? I recommend using regular short-grain rice. Basmati rice can be used, but it might not get as creamy.
• Can I use sugar instead of jaggery? Yes, you can! But the flavor will be different. Use about ¾ cup of sugar for every 1 cup of jaggery.
• How do I prevent the Payasam from sticking to the bottom of the pot? Stir frequently, especially when the jaggery is melting. Using a heavy-bottomed pot also helps.
• What is the significance of Moong Dal in Payasam? Moong dal is considered a sattvic food in Ayurveda, meaning it’s calming and nourishing. It’s often used in festive dishes for its auspicious qualities.
• Can this Payasam be made ahead of time? Absolutely! It actually tastes even better the next day after the flavors have had a chance to meld.

Enjoy making this delicious Moong Dal Payasam! I hope it brings a little bit of sweetness and joy to your day. Let me know how it turns out in the comments below!