Monday, July 30, 2012


This is a very simple sweet made for all the occasions.
This is rich in protein, calcium & iron and serves as an energy drink during fasting time.
Typically we do not have breakfast during pujas and this will be first item served during lunch.

Split yellow moong dal - 1/2 cup
Bengal gram (Kadala parupu) - 2 teaspoon
Jaggery - 1/2 cup
Milk - 3/4 cup
Grated coconut - 2 tablespoon
Cashew nuts - 6
Cardomom powder - a pinch
Ghee - 2 tsp+ 4tsp divided
Water: 1.5 cups

Step 1:
Add 2 tsp of ghee in a pressure cooker and fry the dals in a pressure cooker until the raw smell goes off 

Step 2:
Add  1.5 cups of water and pressure cook for 2 whistles.Slightly mash this dhal

Step 3:
Meanwhile, grate the jaggery and take it in a pan. Add 1/4 cup of water to it

Boil the jaggery mixture, until the jaggery melts (no need to check for any consistency. Switch it off once all the jaggery has melted)

Step 5:
Strain the jaggery syrup using a strainer to get rid of any impurities

Step 6:
Add this jaggery syrup to the cooked dhal and mix well.Add  boiled milk and  cardomom powder and switch off the stove

Step 7:
Fry the cashew nuts and grated coconut in 4 tsp ghee and add it to the paysam


  • The recipe can be prepared without milk as well.Replace it with water
  • Instead of milk, coconut milk also can be used for a rich and unique flavor
  • The payasam becomes thick when cooled. Add little more of hot milk before serving
  • Adding bengal gram is completely optional.It gives a crunchy taste to the payasam
  • Do not boil the payasam after adding milk. Sometimes it will curdle.Always add the milk at the end.