Category: Fasting Recipes, Festive Recipes, Sweets, Traditional
Yields: 6 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins
Every festival is accompanied by a sweet dessert. In the same way, every Onam sadhya meal has at least two payasam in it. Usually, one of the payasam is made from rice, dal, or a combination of it with the addition of jaggery. If you are looking for a payasam with a combo of rice – moong dal, then check out this recipe. The ratio of rice to dal can be altered based on which taste you like predominantly. This payasam is very tasty and easy to make with the staples in the kitchen. Do try this payasam for the sadhya meal. If you like to try different payasam varieties, check out the below links:
Ingredients
Adjust Servings
Instructions
- Heat a pan and dry roast half a cup of moong dal in it. Let it get golden brown and aroma comes off.
- Add raw rice to the roasted dal and wash it in water to clean the impurities.
- Boil water in a heavy-bottomed vessel and once it is rolling boil, add the washed rice- dal.
- Let it boil until the rice- dal mix is cooked. Add jaggery powder in this stage. Let the jaggery melt and the payasam is cooked completely. Add cardamom powder in this stage and switch off the stove.
- In another pan, add ghee and roast the cashews and raisins until golden brown.
- Add roasted cashews to the payasam and add thin coconut milk. Serve warm.
Notes
- I have used jaggery powder for this recipe. The Jaggery that I used is clean. If you feel that the jaggery has impurities, dissolve in water, heat, and strain the jaggery.
- I have used thin coconut milk for this payasam. You can also add regular milk in room temperature.