Payasa/payasam is another name for kheer.. but here I have used only coconut milk not cow’s milk.

  1. Take out your trusty old pressure cooker.
  2. In it roast a TBS or two of cashews and raisins in ghee.
  3. (I prefer golden raisin, but didn’t have any on hand)
  4. Remove from the pan and keep aside.
  5. Also in the cooker add 1/2c split moong dal – roast in ghee until it smells good.
  6. Add 1.5c water and pressure cook 2-3 whistles.
  7. While that is cooking, Boil 1/2c jaggery in 1/2c water till melted. Remove the foam, and strain if necessary.
  8. Mash the dal.
  9. To the dal add jaggery syrup and 1c coconut milk (I used canned Thai brand organic)
  10. Add 1t cardamom powder.
  11. Bring back to a boil for a few minutes till the flavors combine and it slightly thickens.
  12. Stir in the dried fruits and nuts.
  13. Serve hot/warm.

 

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Comments on: "Hesaru bele (moong dal) Payasa" (7)

  1. Sweet Artichoke said:

    Yum, I had no idea paysam could be made out of moong daal… sounds really delicious, especially that the daal is ¨first coated with ghee!!

  2. Looks beautiful and delicious!

  3. sounds awesome! can’t wait to try it!

  4. Sweet artichoke- it makes you feel a little healthier with the dal in there 🙂
    Dimah – thank you
    Seasons- let me know if you try
    Sommer – it is!

  5. This is my husbands fav sweet.Thanks for visiting my blog and leaving such nice comments.u have a great space too.

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