Indian Vegetarian Recipes

Sago Moong dal Payasam recipe

Sago moong dal payasam recipe | Javarisi pasi paruppu payasam with jaggery and coconut milk. We recently visited one of our friend’s houses for Ganesh Dharshan during Ganesha Chaturthi. Her mom made this yummy sago moong dal payasam. The flavor of coconut milk and moong dal combo was truly awesome and the bites of sago pearls in between were a treat to the taste buds. I asked her for the recipe and she messaged me a few days back. I always want to javarisi payasam with jaggery so I was waiting to try this out. Navaratri season, so I wanted to post this sago payasam recipe. Try this out and I am sure you will love this. Check out my full collection of navratri recipes.

Sago moong dal payasam

Creamy sago moong dal kheer, with coconut milk

Course Dessert, Sweet

Cuisine Global, South Indian

Keyword Festival recipes, Navratri recipes, payasam, sweets

Prep Time 10

Cook Time 30

Soaking time 1

Total Time 1 40

Servings

Author Jeyashri suresh

Ingredients

¼ cup Sago | javarisi
¼ cup Moong dal
¾ cup Jaggery
1 cup Thin coconut milk
½ cup Thick coconut milk
2-3 cups Water
¼ tsp Cardamom powder
few Cashew nuts few
2 tsp Ghee

Instructions

Method:
Soak moong dal and sago separately for an hour.
After an hour, add the soaked moong dal to a heavy-bottomed pan and start cooking it.
When the moong dal is 3/4 th cooked, wash the sago and add it to the pan.
Add a little more water and start cooking till the sago gets cooked completely.
Ensure that it does not get burnt in the bottom of the pan.
Add thin coconut milk to this now.
Cook for 5-7 minutes.
Add the jaggery to this now.
If you feel the jaggery has dust, melt it separately in a little water and add.
Once the jaggery melts and gets blended with the cooked sago and moong dal, switch it off.
Add the thick coconut milk to this and mix well.
Add cardamom powder.
Fry the cashew nuts and raisins in ghee and add to the payasam.
Mix well.
Serve the payasam hot or chille

Video

Notes

1. The payasam gets thickened as it cools down, so ensure to add enough water while cooking.

2. In the original recipe, my friend told me to add more moong dal and less sago. But since we all love sago pearls I added equally.

3. If you want to add milk to the payasam, add 1/2 cup once the payasam is completely cool.

4. I used the gula melaka available in fair-price shops instead of jaggery. For my readers in Singapore, you can try this out.

Method:

Soak moong dal and sago separately for an hour.
After an hour, add the soaked moong dal to a heavy-bottomed pan and start cooking it.

When the moong dal is 3/4 th cooked, wash the sago and add it to the pan.
Add a little more water and start cooking till the sago gets cooked completely.
Ensure that it does not get burnt in the bottom of the pan.

Add thin coconut milk to this now.
Cook for 5-7 minutes.

Add the jaggery to this now.
If you feel the jaggery has dust, melt it separately in a little water and add to this.
Once the jaggery melts and gets blended with the cooked sago and moong dal, switch off the flame.

Add the thick coconut milk to this and mix well.
Add cardamom powder.
Fry the cashew nuts and raisins in ghee and add to the payasam.

Mix well.
Serve the payasam hot or chilled.

Notes:

The payasam gets thickened as it cools down, so ensure to add enough water while cooking.
In the original recipe, my friend told me to add more moong dal and less sago. But since we all love sago pearls I added equally.
If you want to add milk to the payasam, add 1/2 cup once the payasam is completely cool.
I used the gula melaka available in fair-price shops instead of jaggery. For my readers in Singapore, you can try this out.

The post Sago Moong dal Payasam recipe appeared first on Jeyashri’s Kitchen.

Indian Vegetarian Recipes

Sweet Potato Payasam recipe

Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my

Arisi thengai payasam
Rava payasam

Sweet potato payasam recipe

Sweet Potato payasam

Traditional jaggery based payasam made with sweet potato

Course Sweet, Traditional sweet

Cuisine Global, Indian, South Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Jeyashri suresh

Ingredients

2 Sweet Potato
¼ cup Moong dal
¾ cup Jaggery
Cashew nuts few
2 tsp Ghee
½ tsp Cardamom powder
½ cup Milk optional

Instructions

Peel the skin of the sweet potato, wash it, and chop it into big chunks.
In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
Add 2 cups of water to this and pressure cook this for 3-4 whistles.
In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.
Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes

1. I added 1/2 cup of jaggery but I found the payasam is less sweet so I have increased the quantity in the ingredients list.

2. The payasam tends to thicken more so add milk if you are consuming it later.

3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.

4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.

sakkavalli kizhangu paysam
Method:

Peel the skin of the sweet potato, wash it, and chop it into big chunks.

In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.

Add 2 cups of water to this and pressure cook this for 3-4 whistles.

In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.

Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.

Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.

I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes:

I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
The payasam tends to thicken more so add milk if you are consuming it later.
Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
You can add 1/2 cup of first coconut milk instead of milk.

The post Sweet Potato Payasam recipe appeared first on Jeyashri’s Kitchen.