Hesarubele Payasa

1. 1
   roast · ~6 min

   Dry-roast the moong dal.

   1.Heat a heavy-bottomed pan over medium-low heat.

   2.Add washed moong dal and roast stirring continuously for 5-6 minutes.

   3.Roast until the dal turns light golden and releases a nutty aroma — do not let it brown too much.

   TIPKeep the flame medium-low; high heat scorches the dal and imparts a bitter taste.
2. 2
   boil · ~25 min

   Cook the dal until mushy.

   1.Add 2.5 cups of water to the roasted dal.

   2.Bring to a boil, then reduce heat to low and cover partially.

   3.Simmer for 20-25 minutes until the dal grains break down and turn completely soft.

   4.Use the back of a spoon to lightly mash the dal in the pan.

   TIPThe dal should be fully soft and mashable — undercooked dal will not blend smoothly with the jaggery and coconut milk.
3. 3
   simmer · ~5 min

   Add jaggery and dissolve.

   1.Add the grated jaggery to the cooked dal.

   2.Stir continuously over low heat until the jaggery melts completely.

   3.Simmer for 5 minutes — the mixture will thin slightly, then thicken.

   TIPWait until the dal cools a little off the boil before adding coconut milk in the next step to prevent curdling.
4. 4
   mix · ~3 min

   Stir in coconut milk and simmer gently.

   1.Remove the pan from direct heat and wait 1 minute.

   2.Pour in the thick coconut milk while stirring continuously.

   3.Return to low heat and warm through for 2-3 minutes — do not let it boil hard.

   4.Add crushed cardamom powder and a tiny pinch of salt; stir once and turn off the heat.

   TIPA tiny pinch of salt deepens the sweetness and rounds out the coconut flavor — it will not make the payasa salty.
5. 5
   temper · ~2 min

   Make the ghee-roasted nut garnish.

   1.Heat ghee in a small tempering pan over medium heat.

   2.Add split cashew nuts and fry until light golden (1-2 minutes).

   3.Add raisins and fry just until they puff up (30 seconds).

   4.Pour the entire tempering — ghee, nuts, and raisins — over the payasa.

   TIPPour the tempering hot over the payasa; the sizzle releases an amazing aroma right before serving.
6. 6
   serve

   Serve Hesarubele Payasa warm or chilled.

   Ladle into small katoris. This payasa tastes wonderful both warm on a cool evening and chilled straight from the fridge on a warm day. It thickens on standing — stir in a splash of warm water or coconut milk to loosen if needed.

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