Moong Dal Payasam Recipe – Authentic Indian Sweet with Jaggery & Cashews

Last Updated on 2 months by Neha Deshmukh

Moong Dal Payasam Recipe – Authentic Indian Sweet with Jaggery & Cashews

Hey everyone! If you’re looking for a comforting, subtly sweet Indian dessert that’s surprisingly easy to make, you’ve come to the right place. This Moong Dal Payasam is a classic for a reason – it’s creamy, flavorful, and just melts in your mouth. I remember making this for the first time during Onam, and it was a huge hit with the family! It’s become a tradition ever since.

Why You’ll Love This Recipe

This payasam (also known as kheer in some parts of India) is special. It’s not overly sweet, thanks to the jaggery, and has a lovely nutty flavor from the moong dal and cashews. Plus, the hint of cardamom and mace adds a warmth that’s just perfect. It’s a relatively quick dessert to make, especially if you use a pressure cooker, and it’s guaranteed to impress!

Ingredients

Here’s what you’ll need to create this delicious Moong Dal Payasam:

• ¼ cup raw rice
• 1 tbsp moong dal (split yellow lentils)
• ½ + 2 cups grated jaggery (about 200g + 100g)
• 2 cardamom pods
• 2 cloves
• 1 small piece of mace (jathikai)
• Few cashew nuts (about 10-12)
• 2 tbsp ghee (clarified butter)
• ½ cup milk (or coconut milk) – about 120ml
• 2.5 cups water – about 600ml

Ingredient Notes

Let’s talk ingredients! A few things will really make this payasam shine:

• Moong Dal: We’re using moong dal here for its delicate flavor and creamy texture. It cooks quickly and blends beautifully into the payasam.
• Jaggery: Jaggery is unrefined sugar, and it gives this payasam a beautiful caramel-like flavor that regular sugar just can’t match. It also has a lovely warmth to it. If your jaggery is very hard, you can grate it using a fine grater.
• Mace (Jathikai): Don’t skip the mace! It adds a subtle, almost floral aroma that elevates the whole dessert. It’s a bit of a unique spice, but trust me, it makes a difference.
• Coconut Milk Variation: If you want a richer, more South Indian flavor, definitely swap the regular milk for coconut milk. My grandmother always made it with coconut milk, and it’s absolutely divine!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tsp of ghee in a pressure cooker. Add the moong dal and roast it over medium heat until it’s golden brown and wonderfully aromatic. This step is key – it brings out the nutty flavor of the dal. Set it aside.
2. Add another 1 tsp of ghee to the same cooker. Now, roast the raw rice until it’s puffy and lightly golden. This is optional, but it adds a lovely texture and flavor.
3. Add 2.5 cups of water and the roasted moong dal to the cooker. Pressure cook on low heat for 3 whistles, or until the dal and rice are completely mushy.
4. Once the pressure has released, open the cooker and mash the mixture really well. You can use a potato masher or the back of a spoon.
5. Now for the sweetness! Mix the grated jaggery and ½ cup of water into the mashed mixture. Simmer over low heat, stirring constantly, until the jaggery is completely dissolved. If your jaggery has impurities, strain the mixture through a fine-mesh sieve before adding it to the payasam.
6. Add the cardamom pods (lightly crushed) and simmer for a few more minutes, until the payasam starts to thicken and you can’t smell the raw jaggery aroma anymore.
7. Turn off the heat and stir in the milk (or coconut milk). Adjust the consistency by adding a little more liquid if needed. You want it to be creamy and smooth.
8. Finally, let’s make the tempering! Heat the remaining ghee in a small pan. Add the cashew nuts, cloves, and mace and fry until the cashews are golden brown. Pour this lovely tempering over the payasam and mix well.
9. Serve warm and enjoy!

Expert Tips

• Don’t be afraid to adjust the sweetness to your liking. Jaggery’s intensity can vary.
• Roasting the dal and rice is so important for flavor. Don’t skip it!
• Keep stirring while the jaggery dissolves to prevent sticking.
• For a smoother payasam, you can blend it with an immersion blender after cooking.

Variations

• Vegan Adaptation: Easily make this vegan by using plant-based ghee and your favorite plant-based milk (almond, soy, or cashew work well).
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you love cardamom, feel free to add a little more. My friend, Priya, always adds a pinch of nutmeg too!
• Festival Adaptations: This payasam is a staple during Onam in Kerala, but it’s also perfect for Diwali, Pongal, or any special occasion.

Serving Suggestions

This Moong Dal Payasam is wonderful on its own, but it’s also lovely served with a side of poori or appam. A sprinkle of chopped nuts on top adds a nice touch.

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 cooling, so add a splash of milk or water when reheating.

FAQs

Is this payasam best served hot or cold?

Traditionally, it’s served warm, but it’s also delicious chilled! It really depends on your preference.

Can I use sugar instead of jaggery?

Yes, you can! Use about ¾ cup of sugar for every cup of jaggery. However, the flavor will be different – sugar is more neutral, while jaggery adds a lovely caramel note.

What is the purpose of roasting the moong dal and rice?

Roasting enhances their flavor and helps them cook evenly. It also adds a lovely nutty aroma to the payasam.

How do I prevent the payasam from sticking to the bottom of the cooker?

Stir frequently, especially when the jaggery is dissolving. Using a heavy-bottomed pressure cooker also helps.

Can I make this payasam ahead of time?

Yes, you can! It actually tastes even better the next day after the flavors have melded.

What is Mace (Jathikai) and can it be substituted?

Mace is a spice derived from the outer covering of the nutmeg seed. It has a warm, slightly peppery flavor. If you can’t find it, you can substitute with a tiny pinch of nutmeg, but it won’t be quite the same.