This is very similar to the usual Moongdal Payasam but more creamier and richer. The addition of coconut makes all the difference. My Amma calls it as ‘Malayala payasam’ could be because of addition of coconut 🤔 My little one loves anything “shweeeet” and when I run out of choices for her evening snack I make this quick payasam.
Notes :
- You can replace Moongdal with Masoor Dal
- You can grind Almonds,Cashews along with coconut
- Depending on your preferred consistency you can increase the quantity of milk
- I used powdered jaggery and they don’t usually have many impurities. So I add jaggery powder directly to the payasam. If you feel you need to filter out impurities then you can dissolve jaggery in water and boil for a minute or two and then add the syrup to the payasam
- The following measurement serves 4
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1/2 cup moong dal பாசி பருப்பு
- 1/4 cup Channa Dal கடலை பருப்பு
- 1/2 tbsp rice It could be Basmati or any variety of your choice)
- 1/2 cup Grated Coconut
- 2 cups milk
- 1/2 cup Jaggery Powder
- 4-5 Cardamom Pods
- 1 tbsp ghee
- Few Cashewnuts for garnish
Ingredients
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Instructions
- Pressure cook Moong Dal and Channa Dal for upto 4 whistles or until moong dal is mushy
- Soak rice in little water water for atleast 10 minutes
- Grind together grated coconut, soaked rice and cardamom pods. Make a paste of it and keep it aside
- Now add jaggery powder to the pressure cooked dal mixture and let it melt
- Turn the flame to low, add milk and stir everything together
- Let it boil for 4-5 minutes
- Add coconut paste, little ghee and let the whole mixture boil for about 10-12 minutes approximately
- Adding water or extra milk is optional. It is based on your preferred consistency
- Heat the remaining ghee in Tadka pan and roast cashewnuts, raisins and add it to the payasam
- I didn't have raisins and cashewnuts at home when I prepared this payasam recently. So topped it with sunflower seeds 🙂
- Creamy rich payasam is ready to be served
- The color of the payasam depends on the variety of jaggery you use