Indian sweets recipe: Payasam
By Nandini Bhushan
Indian sweets or mithai hold a cherished place in the heart of Indian culture. More than just dessert, mithai is a symbol of joy, celebration and tradition. Mithai also carries an emotional value; it is offered in temples as prasad, exchanged as a gesture of goodwill and often prepared at home during festivals like Diwali, Holi and Eid. From spongy Rasgulla to nutty Kaju Barfi, Indian sweet symbolises the diversity of regional ingredients and age-old cooking techniques.
Also try: Indian sweets recipes: Rasgulla
Payasam
Traditional Dal Payasam or Paruppu Payasam is a rich creamy dessert from the southern region of India. It is made with moong dal or yellow lentil, jaggery and coconut milk, often prepared during festivals like Onam, Pongal and Tamil New Year.
Ingredients
(Serving for 2 to 3 persons)
Yellow moong dal: ½ cup
Grated jaggery: ¾ cup
Thick coconut milk: 1 cup
Thin coconut milk or water: 11/2 cup
Cardamom powder: ½ tsp
Cashew nuts: 10
Raisin: 10
Grated or chopped coconut: 2 tsp
Salt: a pinch
Step 1
In a dry pan, lightly roast moong dal on a low flame until it turns golden and releases a nutty aroma. Wash and pressure cook the roasted dal with the coconut milk or water for 2 to 3 whistles.
Step 2
In a separate pan, melt jaggery with a few tsp of water. Add the cooked dal to the jaggery syrup. Mix and simmer on a low flame for 5 to 7 minutes until well combined.
Step 3
Turn off the flame and add the thick coconut milk. Stir well. To this, add cardamom powder and a pinch of salt.
Step 4
In ghee, fry cashews, raisins, and grated coconut until golden. Add this tempering to the payasam and mix. Serve warm or at room temperature. Dal Payasam tastes even better after a few hours when the flavour blends.
