Ingredients (Serves 4–6)
· 1/2 cup split yellow moong dal (mung dal) – roasted lightly
· 3 cups full-fat milk (or coconut milk for vegan version)
· 3/4 cup jaggery, grated (adjust sweetness)
· 1/2 tsp cardamom powder
· 2 tsp ghee (clarified butter)
· 10–12 cashew nuts
· 10–12 raisins
Step-by-Step Preparation
1️⃣ Roast the Dal
· Heat 1 tsp ghee in a pan on medium heat.
· Add the moong dal and roast lightly until it turns golden and aromatic.
· Stir continuously to prevent burning.
2️⃣ Cook the Dal
· Add milk gradually and bring to a gentle boil.
· Reduce heat and simmer, stirring occasionally until the dal is soft and starts to thicken (about 15–20 minutes).
3️⃣ Add Sweetness
· Remove from heat.
· Dissolve grated jaggery in a little warm water and add it to the cooked dal-milk mixture.
· Stir well until the jaggery melts completely.
4️⃣ Flavor with Cardamom
· Sprinkle cardamom powder for the aromatic flavor typical of festive payasam.
5️⃣ Garnish with Nuts
· Heat remaining 1 tsp ghee in a small pan.
· Fry cashews and raisins until golden and plump.
· Add to the payasam just before serving.
Serving Tips
· Serve warm or at room temperature.
· Traditionally offered as prasadam to Lord Murugan during Thaipusam.
· Can also be refrigerated and served chilled for a sweeter, thicker consistency.
Pro Tip for Thaipusam 2026
· Some families add a few saffron strands for added auspiciousness and color.
· Keep the payasam free of onion, garlic, and non-vegetarian ingredients to stay true to satvik prasadam standards.
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