Pesarapappu Payasam – South Indian Sweet

Step 1: Roast Moong Dal

Take 1 cup of moong dal in a pan and roast it well on medium heat until it turns light golden brown and aromatic, about 3-5 minutes.

Step 2: Soak Dal

Transfer the roasted dal to a bowl, add 2 cups of water, and soak it for 1 hour. After soaking, drain the water.

Step 3: Prepare Coconut Mixture

In a grinder, add 1/4 cup of coconut pieces and 2 cardamoms. Grind them coarsely without adding water.

Step 4: Cook Soaked Dal

Add the soaked dal to a pot with sufficient water and cook it until the dal is soft and well done, about 10-15 minutes. You can test by pressing a dal between your fingers; it should mash easily.

Step 5: Melt Jaggery

In a separate bowl, take 1 cup of jaggery. Add a small amount of water (about 1/4 cup) and melt the jaggery completely over low heat or by stirring until dissolved.

Step 6: Combine Dal and Jaggery

Strain the melted jaggery syrup into the cooked dal to remove any impurities. Mix well.

Step 7: Add Salt and Coconut Mixture

Add a pinch of salt to the dal and jaggery mixture. Then, add the coarsely ground coconut and cardamom mixture. Stir to combine all ingredients.

Step 8: Simmer Payasam

Let the payasam cook for 5 minutes on low heat, allowing the flavors to meld and the mixture to thicken slightly. Stir occasionally to prevent sticking.

Step 9: Fry Cashews

Heat 2 tablespoons of ghee in a separate pan. Add 1/4 cup of cashews and fry them until they turn golden brown.

Step 10: Add Cashews and Milk

Add the fried cashews to the simmering payasam. Pour in 1 cup of milk and mix everything thoroughly. Cook for another 1-2 minutes until heated through.

Step 11: Serve Payasam

The Pesarapappu Payasam is now ready. Transfer it to a serving bowl and enjoy warm or chilled.

• Adjust jaggery quantity to your preferred sweetness level.

• Serve the payasam warm or chilled, both are delicious.

• Ensure the moong dal is cooked until soft but still retains some texture, not overly mushy.

• Add other dry fruits like raisins or almonds along with cashews.

• For a richer and creamier texture, use coconut milk instead of regular milk.

• Substitute jaggery with white sugar or brown sugar if jaggery is not available or preferred.