HESARU AKKI PAYASA/ GREEN GRAM PAYASAM/GREEN GRAM PUDDING

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It is very customary/traditional to prepare moong dal payasam in Mysore/Bangalore region. This payasam is also prescribed as a remedy for ulcers in the mouth. I tried preparing this payasam with whole gram instead of lentil and it turned out as good or even better interms of texture and taste.

This is a very simple dish and can be served as a dessert after a dinner or a meal.
  • Ease - easy to moderate
  • Preparation time - 10 minutes
  • Cooking time - 20 - 30 minutes
Ingredients






  • Green gram - 1 cup 
  • Raw rice - 1 cup 
  • Coconut grated - 1 cup (heap full) 
  • Jaggery - 1 cup (heap full) 
  • Raisins - 15 - 20 
  • Almonds - 10 (sliced/chopped) 
  • Cashew - 10 (Broken) 
  • Ghee for frying dry fruit garnish - 2 -3 spoons 
  • cardamom- 4 -5 
  • Cloves - 2 -3 
  • Nut meg - a small piece 
  • Jaipathri - little (optional) 
Method
  • Cook green gram and rice till soft using enough water (4 -5 times by volume of rice) 
  • Make a paste of coconut, cardamom, cloves, nutmeg in a grinder with little water. 
  • Prepare a garnish of dry fruits using ghee 
  • Add jaggery to cooked dal and rice and simmer it for 5 minutes. 
  • Add coconut paste and simmer for a minute 
  • Remove from fire and add dry fruit garnish and serve. 
Tips
  • Presoaked green gram will cook faster 
  • Add additional ghee if you are serveing hot 
  • If payasam is thick, add hot milk while serving to make it thin, do not add water

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