Creamy Green Moong Dal Payasam with Jaggery and Coconut Milk

Pachai Payaru Payasam Recipe – Green Moong Dal Payasam

Pachai Payaru Payasam, a traditional South Indian dessert, is a luscious, aromatic pudding made with green moong dal, coconut milk, jaggery, and a fragrant hint of cardamom. This indulgent treat is an exceptional choice for any festive occasion or as a comforting sweet after a delicious South Indian meal. The combination of creamy coconut milk and the earthy flavor of jaggery, along with the rich, roasted cashews fried in ghee, brings an unforgettable taste and texture to this dessert.

Cuisine: South Indian Recipes

Course: Dessert

Diet: Vegetarian

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Ingredients

Ingredient	Quantity
Green Moong Dal (Whole)	1-1/2 cups
Jaggery	1/2 cup
Water	1/4 cup
Cardamom Powder (Elaichi)	1 teaspoon
Cashew Nuts (broken)	12
Ghee	1 tablespoon
Coconut Milk	1 cup
Saffron Strands	A few

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Preparation Time: 240 minutes (including soaking)

Cook Time: 20 minutes

Total Time: 260 minutes

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Instructions

1. Soak the Green Moong Dal:
   Begin by washing the green moong dal thoroughly. Soak the dal in 3 cups of water for a minimum of 3-4 hours, or preferably overnight, to soften and speed up the cooking process.

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2. Cook the Green Moong Dal:
   After the soaking time, transfer the soaked dal along with the water to a pressure cooker. Pressure cook the dal for about 4-5 whistles, then turn off the heat. Let the pressure release naturally before opening the cooker.

3. Prepare the Jaggery Syrup:
   In a saucepan, add the jaggery and 1/4 cup of water. Heat on medium flame until the jaggery melts completely. Bring the mixture to a brisk boil. Once the jaggery syrup begins to bubble, reduce the heat and add the cooked green moong dal along with its water to the syrup.

4. Add Cardamom Powder:
   Stir in the cardamom powder (elaichi) and allow the dal to simmer for 3-4 minutes, allowing the flavors to blend well. Once everything is well incorporated, turn off the flame.

5. Add Coconut Milk and Saffron:
   Now, pour in the coconut milk and stir to combine thoroughly. Add a few strands of saffron for color and a mild floral aroma. Mix gently and set the payasam aside in the serving bowl.

6. Prepare the Ghee-Fried Cashews:
   In a small tadka pan, heat the ghee on medium flame. Once the ghee is hot, add the cashew nuts and fry them until they turn golden brown and crisp. Remove them from the pan and set aside.

7. Finish and Serve:
   Pour the ghee-fried cashew nuts over the warm Pachai Payaru Payasam. Stir gently and serve the sweet dessert warm or at room temperature.

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Serving Suggestions

Pachai Payaru Payasam is best enjoyed as part of a South Indian feast. Serve it alongside other traditional dishes such as:

• Steamed Rice
• Chettinad Style Poondu Rasam (Garlic Rasam)
• Beetroot Poriyal (Stir-Fried Beetroot)
• Cabbage Poricha Kootu (South Indian Cabbage Dal)
• Puri

This delightful green moong dal payasam offers a wonderful balance of sweet, earthy, and creamy flavors, making it a memorable addition to any special meal.

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Nutrition Information (Approx. per serving)

Nutrient	Amount
Calories	150-180 kcal
Carbohydrates	30g
Protein	3g
Fat	4g
Fiber	4g
Sugar	20g

Note: Nutritional values are approximate and may vary based on ingredients and portions used.