If decadent kheer tugs at the heartstrings of North-Indians, then the luscious Payasam does the same for South-Indians. Payasam is a traditional dessert, usually made with coconut milk, which is then sweetened with sugar or molasses. The dessert is often served on banana leaves during the Sadya. This wholesome dessert has various versions across the southern parts of India. The simplicity of the payasam leaves enough room for experiments, which also encourages us to give this traditional sweet dish our own hearty twist. The Moong Dal Payasam unites our love for two of India's beloved foods moong dal and payasam. The use of lentil in this dessert gives it a delicate layer of flavour with a healthy dose of nutrients. You should definitely try this delightful moong dal payasam for its uniqueness.


  • 1 cup dhuli moong dal
  • 2 ½ cups water
  • 3 ½ tsp ghee
  • 1 ½ cup jaggery
  • 2 cup coconut milk
  • 2 tbsp dry coconut
  • 1 ½ tsp cardamom powder
  • 10-12 cashew nuts, halved


1. Wash the moong dal nicely and add it into the pressure cooker.

2. Roast the dal until it is lightly browned and there is an aromatic scent.

3. Add ghee and water in the cooker, and pressure cook it for 4-5 whistles or until the dal is soft.

4. Meanwhile in a pan add jaggery and ¼ cup water, and cook it over medium heat. Let it cook until the jaggery is completely dissolved in water. After that, strain the jaggery water and add it into the cooked dal.

5. Add coconut milk with cardamom powder and cook the payasam for 2-3 minutes.

6. Then in another skillet, heat ghee over low flame, and add cashew nuts and dry coconut. Roast them until they are browned, this will take 1-2 minutes approx. Garnish the payasam with this roasted mix.

7. Lastly, drizzle some ghee on piping hot payasam.

Your delicious milky payasam is ready to be devoured.