Hesaru bele Payasa | Moong Dal Payasam

Hesaru bele Payasa | Moong Dal Payasam

Hesaru Bele Payasa ( Padengi Salai Payasa / Moong dal Payasam ) with stepwise pics

Hello Dear Foodies,
Hesaru Bele Payasa ( Padengi Salai Payasa / Moong dal Payasam ) is a scrumptious dessert which is an inseparable part of festive spreads and special occasions.With the blend of split green gram, jaggery, coconut, cardamom and ghee roasted nuts, raisins the hesaru bele payasa tastes exotic. This luscious creamy dessert is refined sugar free, gluten free and vegan giving you all the more reasons to fall in love with it.

Hesaru bele payasa gets a dedicated place in the festive meals, specially when it comes to festivities like Bisu (Vishu) or Ganesha Chathurthi across Mangalorean households. Apart from the festivities this payasa is also an essential part of wedding meals.Thin Mangalorean style holiges are served on the banana leaf and ladles of piping hot hesaru bele payasa is poured on top of the holiges. Ah! the joy of relishing the holiges dunked in payasa! Priceless!!

So here I bring you my trusted recipe of the hesaru bele payasa that I learnt from my Mother. Before hopping onto the recipe, sharing a few tips that I learnt from her ↓

  • The hesaru bele payasa in itself has a runny consistency. So adding two spoonfuls of sago ( sabudana ) will make it thicker. You can even add 2 spoons of roasted semolina instead of sago like I did in Kadale bele payasa recipe.
  • She also prefers to blend the coconut to a smooth paste and add it to the payasa, rather than extracting the milk. It not only saves time but also helps in thickening the payasa. But if you prefer adding coconut milk, add it just one or 2 minutes before switching off the flame.This prevents the coconut milk from curdling.
  • Adding a pinch of salt enhances the overall taste of the payasa.

Hope you try this delicious hesaru bele payasa and treat your loved ones! Bon appetit!

Hesaru Bele Payasa

April 14, 2019
: 4
: 10 min
: 25 min
: 35 min

a delectable south Indian dessert made with lentils, jaggery and coconut, flavored with cardamom , topped with ghee roasted nuts and raisins

By:

Ingredients
  • 1/2 cup hesaru bele / moong dal / split green gram
  • 2 tablespoons sago / sabudana / tapioca pearls
  • 3/4 cup jaggery packed
  • 1 cup coconut
  • 3 cardamom pods
  • 2 tablespoon ghee
  • 1 tablespoon cashews
  • 1 tablespoon almond slivers (sliced almonds)
  • 1 tablespoon raisins
  • a pinch of salt (optional)
Directions
  • Step 1 Heat a thick bottomed kadai on a medium flame.Once hot , roast the moong dal,till it begins to turn golden-brown and gives off a toasted aroma.
  • Step 2 Add 2 cups of water and mix well. Make sure that no dal is sticking to the bottom of the pan.
  • Step 3 cook on medium heat until the dal is cooked through. Make sure that the dal is cooked well but it should not turn mushy.
  • Step 4 Meanwhile wash the sago a couple of times till water runs clear. Add sago and 1/2 cup water to a small pan and cook the sago on medium flame till the sago gets cooked completely.
  • Step 5 Add jaggery and 1/4 cup water to a separate pan. Cook on a low – medium flame till jaggery melts completely.
  • Step 6 Strain the melted jaggery into the pan containing cooked moong dal.
  • Step 7 Add cooked sago and mix well. Add a pinch of salt if using.
  • Step 8 Cook for 6 to 8 minutes on medium low heat.
  • Step 9 Meanwhile blend the coconut with half cup water to a fine paste.
  • Step 10 Add the coconut paste to the cooked dal. Add half cup water to the mixie, give it a swirl and add it to the payasa.(you can also strain the coconut milk discarding the pulp). Mix well and allow it to boil for a minute or two.
  • Step 11 Add cardamom powder.Then turn off the heat.
  • Step 12 Heat ghee in a ladle,add cashews and almonds.Once they turn golden in color, add raisins. Fry it until it puffs up. Turn off the heat and add this to the payasa.
  • Step 13 Hesaru bele payasa is ready to be served. Serve it hot or cold- the payasa tastes amazing either ways.

In Pics

Heat a thick bottomed kadai on a medium flame.Once hot , roast the moong dal,till it begins to turn golden-brown and gives off a toasted aroma.

Add 2 cups of water and mix well. Make sure that no dal is sticking to the bottom of the pan.Cook on medium heat until the dal is cooked through. Make sure that the dal is cooked well but it should not turn mushy.


Meanwhile wash the sago a couple of times till water runs clear. Add sago and 1/2 cup water to a small pan and cook the sago on medium flame till the sago gets cooked completely.


Add jaggery and 1/4 cup water to a separate pan. Cook on a low – medium flame till jaggery melts completely.


Strain the melted jaggery into the pan containing cooked dal. Add cooked sago and mix well. Add a pinch of salt if using.
Cook for 6 to 8 minutes on medium low heat.

Meanwhile blend the coconut with half cup water to a fine paste.


Add the coconut paste to the cooked dal.Add half cup water to the mixie, give it a swirl and add it to the payasa (you can also strain the coconut milk discarding the pulp).Mix well and allow it to boil for a minute or two.


Add cardamom powder.Then turn off the heat.


Heat ghee in a ladle,add cashews and almonds.Once they turn golden in color, add raisins. Fry it until it puffs up. Turn off the heat and add this to the payasa.


Hesaru bele payasa is ready to be served. Serve it hot or cold- the payasa tastes amazing either ways.

Hesaru Bele Payasa

Notes:

*Adding sago helps to thicken the payasa. It is completely optional.

*If you see that the payasa  has turned thick at any point of time , add water or milk to dilute it to the required consistency.

*Adjust the quantity of jaggery as per your liking.

Thank you for stopping by 🙂 Please leave your valuable feedback and queries in the comments below. Send your pics to me if you recreate a recipe for a chance to get featured. I would love to see your creations.

Till the next recipe Keep Smiling and Spread Happiness 🙂

 Smitha

Did you make a recipe?
Tag@thekaravaliwok   on Instagram and hashtag it #thekaravaliwok.

 



2 thoughts on “Hesaru bele Payasa | Moong Dal Payasam”

  • This payasam looks so delicious, and it is a perfect dessert for festivals. Thanks for sharing your mother’s tips for making delicious payasam.

Leave a Reply

Your email address will not be published. Required fields are marked *


error: Content is protected !!