Is Hesarubele Payasa healthy?

Hesarubele Payasa can be considered a healthier dessert option compared to those made with refined sugar. Moong dal provides protein and fiber, while unrefined jaggery offers minerals like iron. However, it is rich in calories and fats from coconut milk and ghee, so it should be enjoyed in moderation as part of a balanced diet.

Can I make this payasa with regular milk instead of coconut milk?

Yes, you can substitute coconut milk with an equal amount of whole milk for a different flavor profile. Add the milk after the jaggery has been mixed with the dal and simmer until the payasa reaches your desired consistency.

Why did my payasa curdle?

The most common reason for curdling is boiling the payasa after adding the thick coconut milk. Always add it on very low heat and warm it through gently without letting it boil. Another reason could be a reaction between acidic jaggery and milk; using good quality jaggery and ensuring the dal-jaggery mixture cools slightly before adding milk can help.

How long can I store Hesarubele Payasa?

You can store the payasa in an airtight container in the refrigerator for up to 2-3 days. It will thicken considerably when chilled. Reheat it gently on the stovetop, adding a splash of warm water or milk to adjust the consistency.

Can I use sugar instead of jaggery?

Yes, you can use regular sugar or brown sugar. However, jaggery provides the traditional color, earthy sweetness, and flavor that is characteristic of this dish.

Home / Recipes / south_indian / Hesarubele Payasa

south_indianMediumvegetariangluten freesoy free

Hesarubele Payasa

RATING

4.6/5(98)

TASTE SCORE

8/10

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.

PREP

10m

COOK

25m

SERVES

1 CUP

478 cal

SERVINGS

INSTRUCTIONS

6 steps. 25 minutes total.

6 STEPS

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.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Roasting the moong dal in ghee is a crucial step; it imparts a wonderful nutty aroma and flavor to the payasa.
2
To prevent curdling, always add the thick coconut milk on the lowest heat and never bring it to a rolling boil.
3
The payasa thickens as it cools. Adjust the consistency by adding a little warm water or coconut milk before serving if needed.
4
For a richer taste, you can add a few strands of saffron soaked in warm milk along with the cardamom powder.
5
Ensure your jaggery is of good quality. Darker jaggery often has a more robust, molasses-like flavor.

RECIPE VARIATIONS

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 Swap

While jaggery is traditional, you can substitute it with an equal amount of brown sugar or coconut sugar if jaggery is unavailable.

Different Nuts

Use slivered almonds or chopped pistachios in the tempering instead of or in addition to cashews.

Dairy 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.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

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.

stomach

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.

mineral

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.

oil

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.

QUESTIONS?

Frequently asked questions

One serving of Hesarubele Payasa (approximately 1 cup) contains around 480-520 calories, primarily from jaggery, coconut milk, and ghee.

PAIRS WELL WITH

Complete meals featuring this recipe

south_indian·17 min·648 cal

EXPLORE

Cuisines we love

American756 Awadhi355 Bengali364 Cajun0 California96 Chettinad370 Chinese0 Chinese American0 French2 Fusion2 Greek1 Gujarati376

Hesarubele Payasa

For 4 servings

6 steps. 25 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6