Hesarubele Payasa
soft moong dal pudding sweetened with jaggery and finished in coconut milk
Allergens in Hesarubele Payasa: milk, tree nuts.
Ingredients
Quantities for 6.
- 3/4 cup Moong Dalsplit yellow
- 1 cup, grated Jaggerydark, for colour and depth
- 1 1/2 cups Coconut Milkthick, first extract
- 3 tbsp Ghee
- 6 pods, seeds crushed Cardamom
- 3 tbsp Cashewoptional
- 2 tbsp Raisinsoptional
- 2 tbsp, thinly sliced Dried Coconutthe chips Kannadiga households fry with the cashewsoptional
- 2 cups Water
- 1 pinch Salt
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Dry-roast the moong dal before cooking, 4 minutes in a dry pan is what gives this payasa its nutty backbone.
- Melt the jaggery separately in 1/4 cup water and strain it; unstrained jaggery carries grit and sand.
- Have the coconut milk at room temperature and add it only off the boil, or it will separate.
Method
- Dry-roast the moong dal over medium heat 4 minutes, stirring, until it is a shade darker and smells like roasted nuts.Stop while it is still pale gold. Dark dal makes a bitter payasa.
- Rinse the roasted dal, then pressure-cook it with 2 cups water for 3 whistles, or simmer covered 25 minutes, until completely soft and mashable.
- Mash the cooked dal lightly against the side of the pot, leaving some texture, and keep it on low heat.
- Melt the grated jaggery with 1/4 cup water in a separate pan over low heat, then strain it through a fine sieve into the dal.
- Simmer the dal and jaggery together 8 minutes, stirring, until the mixture thickens and takes on a glossy amber colour.Jaggery must go in after the dal is fully cooked. Added early it stops the dal softening.
- Take the pot off the heat and stir in the coconut milk, crushed cardamom and the pinch of salt.Off the heat. Boiling coconut milk after this point will make it curdle and grainy.
- Return to the very lowest heat for 2 minutes to warm through, without letting it bubble.
- Heat the ghee in a small pan and fry the cashews 1 minute until golden, then the coconut slices 30 seconds, then the raisins until they swell.
- Pour the ghee and its fried garnish over the payasa, stir once and serve warm.
Storage
Keeps 2 days refrigerated and thickens considerably as it cools. Loosen with 2 tbsp warm water or coconut milk and reheat on low without boiling.
Nutrition Good estimate
One serving of Hesarubele Payasa (216 g) is about 476 calories, or 221 calories per 100 g.
Low protein: 9 g a serving, 8% of the calories
| Per serving216 g | Per 100 g | |
|---|---|---|
| Calories | 476 kcal | 221 kcal |
| Protein | 9.2 g | 4 g |
| Carbohydrate | 58.6 g | 27 g |
| of which sugars | 39.1 g | 18 g |
| Fibre | 5.4 g | 2 g |
| Fat | 25.2 g | 12 g |
| of which saturated | 18.2 g | 8 g |
| of which unsaturated | 5.4 g | 2 g |
Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Karnataka recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.