Hesarubele Payasa
A creamy and traditional South Indian dessert from Karnataka, made with roasted moong dal, jaggery, and coconut milk. This sweet pudding is delicately flavored with cardamom and ginger, perfect for festive occasions and celebrations.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Roast and Cook the Dal
- b.Rinse the moong dal under running water until the water runs clear, then drain completely.
- c.Heat 1 tbsp of ghee in a pressure cooker over medium flame. Add the drained dal and roast for 2-3 minutes until it becomes aromatic and lightly golden. Be careful not to burn it.
- d.Pour 1.5 cups of water into the cooker. Secure the lid and pressure cook for 3-4 whistles, or for about 10-12 minutes, until the dal is soft and mushy.
- e.Allow the pressure to release naturally. Open the lid and gently mash the cooked dal with the back of a ladle to create a smooth consistency.
- 2
Step 2
- a.Prepare the Jaggery Syrup
- b.While the dal is cooking, combine the grated jaggery and 0.5 cup of water in a separate saucepan.
- c.Heat over a low-medium flame, stirring continuously for 3-4 minutes until the jaggery dissolves completely to form a syrup.
- d.Turn off the heat and strain the syrup through a fine-mesh sieve into a bowl to remove any impurities. Set aside.
- 3
Step 3
- a.Combine Dal and Jaggery
- b.Place the pressure cooker with the mashed dal back on low heat.
- c.Pour the strained jaggery syrup into the dal, stirring well to combine.
- d.Simmer the mixture for 5-7 minutes, stirring occasionally, until the dal absorbs the jaggery and the raw smell disappears.
- 4
Step 4
- a.Add Coconut Milk and Flavorings
- b.Pour in the thin coconut milk and mix well. Let it come to a gentle simmer and cook for 3-4 minutes.
- c.Reduce the heat to the absolute lowest setting. Add the thick coconut milk and stir gently. Cook for just 1-2 minutes. Do not allow it to boil, as this can cause the coconut milk to curdle.
- d.Turn off the heat. Stir in the cardamom powder, dry ginger powder, and the optional pinch of edible camphor.
- 5
Step 5
- a.Prepare the Tempering
- b.Heat the remaining 1 tbsp of ghee in a small tadka pan over medium heat.
- c.Add the cashew pieces and fry until they turn golden brown, which takes about 1 minute.
- d.Add the raisins and fry for another 15-20 seconds until they plump up.
- 6
Step 6
- a.Final Assembly and Serving
- b.Immediately pour the hot tempering (ghee with cashews and raisins) over the prepared payasa.
- c.Stir gently to mix everything. Let it rest for a few minutes for the flavors to meld.
- d.Serve Hesarubele Payasa warm or at room temperature.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the moong dal in ghee is a crucial step; it imparts a wonderful nutty aroma and flavor to the payasa.
- 2To prevent curdling, always add the thick coconut milk on the lowest heat and never bring it to a rolling boil.
- 3The payasa thickens as it cools. Adjust the consistency by adding a little warm water or coconut milk before serving if needed.
- 4For a richer taste, you can add a few strands of saffron soaked in warm milk along with the cardamom powder.
- 5Ensure your jaggery is of good quality. Darker jaggery often has a more robust, molasses-like flavor.
Adapt it for your goals.
Add Grains
Incorporate 2 tablespoons of soaked sabudana (tapioca pearls) or fine vermicelli along with the dal for a different texture.
Sweetener SwapSweetener Swap
While jaggery is traditional, you can substitute it with an equal amount of brown sugar or coconut sugar if jaggery is unavailable.
Different NutsDifferent Nuts
Use slivered almonds or chopped pistachios in the tempering instead of or in addition to cashews.
Dairy VersionDairy Version
If you don't have coconut milk, you can make this payasa with whole milk. Add the milk after the jaggery syrup has been incorporated and simmer until it thickens.
Why this is on our healthy list.
Good Source of Plant-Based Protein
Moong dal is an excellent source of plant-based protein, which is vital for muscle building, tissue repair, and overall body function.
Aids Digestion
The fiber in moong dal, combined with the traditional use of digestive spices like dry ginger and cardamom, can help promote healthy digestion and prevent constipation.
Rich in Minerals
Using unrefined jaggery instead of white sugar provides essential minerals like iron, magnesium, and potassium, which support blood health and regulate blood pressure.
Provides Healthy Fats
Coconut milk contains medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy by the body compared to other saturated fats.
Frequently asked questions
One serving of Hesarubele Payasa (approximately 1 cup) contains around 480-520 calories, primarily from jaggery, coconut milk, and ghee.
