Kitchen Recipe Collection
Indian Payasam (South Indian Kheer)
A rich, deeply flavored South Indian pudding made with roasted moong dal or vermicelli, cooked in coconut milk, and sweetened with dark jaggery.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 6 servings
- moong dal (split yellow lentils) or vermicelli
- jaggery (dark, unrefined)
- thick coconut milk
- thin coconut milk
- cardamom powder
- cashews
- raisins
- fresh coconut chunks
- ghee
Equipment
- Heavy-bottomed pot
- Pressure cooker (optional)
Instructions
- 1
Roast the Dal
If using moong dal (Parippu Payasam), dry roast the lentils on low heat until golden and fragrant. Wash them.
- 2
Cook the Dal
Cook the roasted dal in a pressure cooker with a little water until it is very soft and mushy.
- 3
Prepare Jaggery Syrup
In a separate pan, melt the dark jaggery with half a cup of water. Strain the syrup to remove any impurities or sand.
- 4
Combine Dal and Jaggery
In a heavy-bottomed pot, combine the mashed dal and the strained jaggery syrup. Cook on medium heat for 5 minutes until it thickens slightly.
- 5
Add Thin Coconut Milk
Pour in the 'thin' extract of coconut milk. Let the mixture simmer on low heat for 10 minutes so the dal absorbs the flavors.
- 6
Flavoring
Add freshly ground cardamom powder and a pinch of dry ginger powder (chukku - optional but traditional).
- 7
Add Thick Coconut Milk
Lower the heat to the absolute minimum. Add the 'thick' (first extract) coconut milk.
- 8
Do Not Boil
Stir gently for exactly 2 minutes to heat it through. DO NOT let it boil after adding the thick coconut milk, or it will curdle and split.
- 9
Turn Off Heat
Remove the pot from the stove immediately.
- 10
Fry Garnish
In a small pan, heat ghee. Fry tiny chunks of fresh coconut (a signature Kerala touch) until brown. Remove.
- 11
Fry Nuts
In the same ghee, fry cashews and raisins until golden and plump.
- 12
Final Mix and Serve
Pour the ghee, coconut chunks, and nuts into the Payasam. Serve warm. It pairs beautifully with a crispy Pappadam.
Cooking Tips
- The color and taste of the Payasam depend entirely on the quality of the jaggery. Dark, aged jaggery yields the best results.
- Thick coconut milk curds instantly if boiled. Always turn off the heat just before it reaches a boil.
Variations
- Semiya Payasam: Made by roasting fine vermicelli in ghee and cooking it in regular cow's milk and sugar (no jaggery or coconut milk).
Chef's Notes & Storage
- The grand finale of the traditional Kerala Sadya (feast served on a banana leaf).
Nutrition Estimate
310 calories · 5g protein · 45g carbs · 12g fat · 2g fiber per serving
