Authentic Moong Dal Payasam Recipe – Jaggery & Coconut Sweet

Last Updated on 6 months ago by Neha Deshmukh

Authentic Moong Dal Payasam Recipe – Jaggery & Coconut Sweet

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 celebrations or just a cozy night in. I first made this for Diwali a few years ago, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the aroma alone will fill your kitchen with warmth. Let’s get started!

Why You’ll Love This Recipe

This Moong Dal Payasam isn’t just sweet; it’s a hug in a bowl! The combination of the delicate moong dal, fragrant cardamom, and the rich sweetness of jaggery is simply divine. It’s a classic Indian dessert, but this recipe is streamlined for the home cook. Plus, it’s naturally gluten-free and can easily be made vegan. You’ll love how satisfying and relatively quick it is to whip up.

Ingredients

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

• ¼ cup rice
• ⅛ cup moong dal
• ⅛ cup chana dal
• ½ + ½ cup milk (about 240ml)
• 1.5 cups water (about 360ml)
• ¾ cup jaggery (about 150g)
• 2 teaspoons ghee (about 10ml)
• ¼ teaspoon cardamom powder
• 1 tablespoon coconut, grated
• 6 whole cashews
• 10 raisins

Ingredient Notes

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

• Jaggery: This is key to the flavor. I prefer using dark jaggery for a richer, more caramel-like taste and a beautiful amber color. You can also use golden jaggery, which is milder and gives a lighter color. If you absolutely must substitute, brown sugar is the closest, but it won’t have the same depth of flavor.
• Rice: Traditionally, ponni rice is used for payasam because of its starch content. But any short-grain rice will work well. Basmati rice isn’t ideal as it doesn’t get as creamy.
• Ghee: Don’t skimp on the ghee! It adds a wonderful nutty flavor. Homemade ghee is best, but good quality store-bought ghee works too.
• Dal Choices: While moong and chana dal are classic, some families also add a touch of toor dal for extra creaminess. Feel free to experiment!
• Milk: Full-fat milk gives the richest result, but you can use any milk you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the jaggery in warm water. This helps it dissolve easily. Once softened, crush it and heat it gently until it thickens. Strain it to remove any impurities – this ensures a smooth payasam.
2. Rinse the rice and both dals thoroughly. Then, in a heavy-bottomed pot, roast the dals in ghee until they become fragrant. This step is important for developing the flavor.
3. Add the rice to the roasted dals and continue to roast for another 2 minutes. You’ll start to smell a lovely nutty aroma.
4. Now, add the water and ½ cup of milk to the pot. Pressure cook everything for 5 whistles on medium heat, until the rice and dals are completely mushy. (If you don’t have a pressure cooker, you can simmer it on the stovetop for about 30-40 minutes, stirring frequently).
5. Once cooked, gently mash the mixture with a spoon or a potato masher. Add the jaggery syrup and simmer for about 5-7 minutes, stirring constantly.
6. Gradually stir in the remaining ½ cup of milk on low heat. This is where patience is key! Stir continuously to prevent the payasam from curdling.
7. In a separate small pan, fry the cashews and raisins in ghee until they turn golden brown. Be careful not to burn them!
8. Finally, mix the fried nuts, grated coconut, and cardamom powder into the payasam. Give it a good stir and simmer for another 2-3 minutes.
9. Serve warm or chilled. If you prefer a thinner consistency, add a little reserved milk.

Expert Tips

• Stirring is key: Seriously, don’t walk away while simmering the payasam, especially when adding the milk. Constant stirring prevents sticking and curdling.
• Adjust sweetness: Jaggery sweetness varies. Taste and adjust the amount accordingly.
• Don’t overcook: Overcooked payasam can become gluey.

Variations

• Vegan Adaptation: Swap the ghee for plant-based butter and use your favorite plant-based milk (coconut milk works beautifully!).
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you love a stronger cardamom flavor, feel free to add a little more. A pinch of nutmeg also works well.
• Festival Adaptations: My aunt always makes this extra rich for Onam with a touch of saffron. For Pongal, she adds a bit of black pepper for a unique twist. And during Diwali, a generous helping of nuts is a must!

Serving Suggestions

Payasam is wonderful on its own, but it also pairs beautifully with other Indian dishes. It’s often served as part of a festive meal or as a sweet ending to a regular dinner. A sprinkle of chopped pistachios adds a lovely touch.

Storage Instructions

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

FAQs

What type of rice is best for Payasam?

Ponni rice is traditional, but any short-grain rice will work.

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

Yes, you can, but the flavor will be different. Use ¾ cup of sugar and reduce the water slightly, as sugar dissolves more easily.

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

Use a heavy-bottomed pot and stir constantly, especially when simmering.

What is the significance of Moong Dal in Payasam?

Moong dal is considered cooling and easy to digest, making it a popular choice for payasam, especially during festivals.

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

Yes, you can make it a day ahead. It will keep in the refrigerator for up to 3 days.