Delectable Payasa: A Traditional Indian Dessert Recipe

Ingredients

1/2 cup Moong Dal
1/2 cup Jaggery
1/2 cup Coconut Milk
2 cups Water
1/2 teaspoon Cardamom Powder
1 tablespoon Ghee
2 tablespoons Cashews
2 tablespoons Raisins

Steps and instructions

Wash the Moong Dal thoroughly and soak it in water for half an hour.
Drain the water from the Moong Dal and keep it aside.
In a pan, heat a tablespoon of Ghee.
Add the soaked Moong Dal to the pan and roast it on a medium flame until it turns golden brown.
Add 2 cups of water to the pan and let the Moong Dal cook on a low flame until it becomes soft and mushy.
Once the Moong Dal is cooked, add the Jaggery and stir until it dissolves completely.
When the Jaggery is dissolved, add the Coconut Milk and Cardamom Powder, and stir well.
Cook on a low flame for another 5-10 minutes until the mixture thickens.
In another pan, heat a tablespoon of Ghee and fry the Cashews and Raisins until they turn golden brown.
Add the fried Cashews and Raisins to the Payasa and mix well.
Remove the Payasa from heat and let it cool down a bit before serving.

Tools for making

Pan - A cooking utensil used for frying, boiling, and simmering ingredients.
Saucepan - A deep cooking pan with a handle and a lid, used for cooking liquids and sauces.
Spatula - A flat utensil with a broad, flexible blade, used for flipping and stirring ingredients.
Wooden Spoon - A kitchen utensil with a long handle and a broad, shallow bowl, used for mixing and stirring ingredients.
Measuring Cups - Utensils used for accurately measuring the quantity of ingredients.
Measuring Spoons - Utensils used for accurately measuring small quantities of ingredients.
Frying Pan - A flat-bottomed pan with sloping sides, used for frying and sautéing ingredients.
Mixing Bowl - A bowl used for combining and mixing ingredients.
Whisk - A utensil with a handle and a series of wire loops, used for beating and blending ingredients.
Kitchen Knife - A sharp utensil used for cutting, slicing, and chopping ingredients.

Recipe variations

Instead of Moong Dal, you can use other lentils like Chana Dal or Masoor Dal.
For a vegan version, you can replace Ghee with coconut oil or any other plant-based oil.
To add a nutty flavor, you can roast the lentils in a dry pan before cooking.
For a creamier texture, you can use full-fat milk instead of coconut milk.
You can add a pinch of saffron strands to enhance the flavor and color of the Payasa.
If you prefer a sweeter taste, you can increase the amount of Jaggery or add some sugar.
For a fruity twist, you can add chopped bananas or grated coconut to the Payasa.
To make it more aromatic, you can sprinkle some crushed cardamom seeds on top before serving.
If you like a crunch in your dessert, you can add roasted nuts like almonds or pistachios.
For a gluten-free option, ensure the Jaggery you use is gluten-free certified.

Recipe overview

Enjoy a taste of South India with this delicious and comforting Payasa recipe. Payasa, a type of sweet pudding, is a traditional dish often served at festivals and special occasions. Made from a combination of Moong Dal, Jaggery, and Coconut Milk, it's warming, sweet and satisfying. This recipe incorporates aromatic Cardamom and rich Ghee, and is topped with golden fried Cashews and Raisins, enhancing its flavor and adding a delightful crunch. Expect a rich, creamy consistency with a balance of sweet and nutty flavors. Whether you're celebrating a special occasion or simply crave a sweet treat, this Payasa recipe is sure to please. Easy to follow instructions ensure that even novice cooks can successfully make this dish. Dive into the rich cultural heritage of India with every spoonful of this magnificent pudding.

Common questions

How long does it take to cook the Moong Dal? - The Moong Dal should be cooked until it becomes soft and mushy, which usually takes about 20-25 minutes on a low flame.
Can I use any other type of lentils instead of Moong Dal? - While Moong Dal is traditionally used for Payasa, you can experiment with other lentils like Split Bengal Gram (Chana Dal) or Split Red Lentils (Masoor Dal) for a different flavor and texture.
Can I substitute Jaggery with sugar? - Yes, you can substitute Jaggery with an equal amount of sugar if you don't have Jaggery on hand. However, keep in mind that Jaggery adds a unique flavor to the Payasa.
Can I use canned Coconut Milk? - Yes, you can use canned Coconut Milk as a convenient alternative. Just make sure to shake the can well before using to ensure the consistency is even.
Can I add other nuts and dry fruits? - Absolutely! Payasa is often made with a variety of nuts and dry fruits. You can add almonds, pistachios, or any other nuts of your choice along with the Cashews and Raisins.
Is Payasa served hot or cold? - Payasa is typically served warm or at room temperature. However, you can refrigerate it and enjoy it cold if you prefer.

Serving dishes and utensils

Mixing Bowl - Used for mixing the ingredients together.
Pan - Used for roasting the Moong Dal and cooking the Payasa.
Spatula - Used for stirring and mixing the ingredients while cooking.
Frying Pan - Used for frying the Cashews and Raisins.
Measuring Cups - Used for measuring the ingredients accurately.
Serving Bowl - Used for serving the Payasa.
Ladle - Used for serving the Payasa into individual bowls.

Origin stories

Payasa, also known as Kheer in some parts of India, is a beloved dessert that has a long-standing tradition in Indian cuisine. The creation of this creamy delicacy dates back to ancient times and it is often associated with auspicious occasions and festivals. One interesting fact about Payasa is its significant role in Hindu mythology. It is said that Payasa was one of the dishes that emerged during the 'Samudra Manthan' or the churning of the ocean, a famous event in Hindu mythology. This celestial event involved the gods and demons churning the ocean of milk for Amrita, the divine nectar of immortality. The Payasa was considered so sacred that it was one of the first offerings to the gods. To this day, it is a tradition in many Indian households to prepare Payasa during festivals and special occasions as an offering to the deities.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.