Karnataka Jackfruit Moong Dal Payasa: A Sweet & Creamy Traditional Dessert

Karnataka Style Jackfruit Moong Dal Payasa

Karnataka’s coastal region offers a variety of traditional desserts, and one of the most beloved among them is the Jackfruit Moong Dal Payasa. This dish, a fragrant and flavorful pudding, brings together the rich taste of ripe jackfruit with the comforting texture of yellow moong dal (split mung beans) and the natural sweetness of jaggery. Infused with cardamom and enhanced by the richness of ghee-fried dry fruits, this dessert is a celebration of simple, wholesome ingredients. It’s perfect for festive occasions or a satisfying end to a family meal.

Ingredients

Nutritional Information (Per Serving)

• Calories: 215 kcal
• Protein: 4g
• Carbohydrates: 50g
• Fat: 6g
• Fiber: 4g
• Sugar: 30g

(Values are approximate and may vary based on ingredient specifics.)

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Servings: 4

Cuisine: Coastal Karnataka

Course: Dessert

Diet: Vegetarian

Instructions

1. Grind the Jackfruit Paste:

   • Begin by grinding 1/2 cup of the chopped jackfruit along with the soaked rice, grated coconut, and a few almonds in a mixer to form a fine paste. This paste is the base for the rich texture of the payasa.

2. Cook the Moong Dal:

   • In a pressure cooker, combine yellow moong dal with 2 tablespoons of water. Pressure cook the dal for 2 whistles. After cooking, allow the pressure to release naturally before draining the dal. Set aside.

3. Prepare the Dry Fruits:

   • Heat ghee in a tadka pan over medium heat. Once the ghee is hot, add the chopped mixed dry fruits (almonds, cashews). Fry them gently until they begin to brown slightly. Once done, switch off the heat and set the fried dry fruits aside for garnish later.

4. Cook the Payasa:

   • Heat a kadai (deep pan) over medium flame. Add the prepared jackfruit paste, cooked moong dal, the remaining pieces of jackfruit, jaggery, and cardamom powder. Stir well and add water to achieve your desired consistency.
   • Bring the mixture to a gentle boil. As the jaggery melts, you’ll notice the payasa starting to thicken. Keep stirring occasionally to avoid burning.

5. Final Touch:

   • Once the payasa reaches a creamy consistency, add the ghee-fried dry fruits into the mixture. Stir for a minute to combine and let the flavors meld together.

6. Serve:

   • Remove from heat and serve the Karnataka Style Jackfruit Moong Dal Payasa hot or warm, as a delightful dessert.

Serving Suggestions

This sweet dish pairs wonderfully with steamed rice, Mangalore Nurge Gashie, Hesaru Bele Southekayi Kosambari, and Menthya Matvadi Palya, making it a part of a complete and authentic Karnataka meal. The creamy texture, sweetness from jaggery, and warmth of cardamom make this payasa an unforgettable treat.

Variations & Tips

• Jackfruit Alternatives: If jackfruit is not in season or unavailable, you can substitute it with ripe bananas or mangoes for a similar sweetness and tropical flavor.
• Vegan Version: For a vegan version, substitute ghee with coconut oil and jaggery with maple syrup or any other sweetener of your choice.
• Consistent Texture: Adjust the water quantity as per your preference for a thinner or thicker payasa. The dish thickens as it cools, so be mindful when adjusting the consistency.

Why You’ll Love This Recipe

This dessert is an ideal choice if you’re looking to explore authentic Coastal Karnataka cuisine. Its natural sweetness, combined with the rich flavor of moong dal and the aromatic spices, makes it a comforting and delicious finish to any meal. The presence of jackfruit brings not only an exquisite flavor but also adds a healthy boost of nutrients. Whether you’re preparing it for a festive occasion or just a casual meal, Jackfruit Moong Dal Payasa is sure to impress.

Enjoy this delicious traditional dessert and immerse yourself in the rich culinary traditions of Karnataka!