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A creamy and traditional South Indian dessert from Karnataka, made with roasted moong dal, jaggery, and coconut milk. This sweet pudding is delicately flavored with cardamom and ginger, perfect for festive occasions and celebrations.
Roast and Cook the Dal
Prepare the Jaggery Syrup
Combine Dal and Jaggery
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A creamy and traditional South Indian dessert from Karnataka, made with roasted moong dal, jaggery, and coconut milk. This sweet pudding is delicately flavored with cardamom and ginger, perfect for festive occasions and celebrations.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 477.14 calories per serving with 8.95g of protein, it's a moderately challenging recipe perfect for dessert.
Add Coconut Milk and Flavorings
Prepare the Tempering
Final Assembly and Serving
Incorporate 2 tablespoons of soaked sabudana (tapioca pearls) or fine vermicelli along with the dal for a different texture.
While jaggery is traditional, you can substitute it with an equal amount of brown sugar or coconut sugar if jaggery is unavailable.
Use slivered almonds or chopped pistachios in the tempering instead of or in addition to cashews.
If you don't have coconut milk, you can make this payasa with whole milk. Add the milk after the jaggery syrup has been incorporated and simmer until it thickens.
Moong dal is an excellent source of plant-based protein, which is vital for muscle building, tissue repair, and overall body function.
The fiber in moong dal, combined with the traditional use of digestive spices like dry ginger and cardamom, can help promote healthy digestion and prevent constipation.
Using unrefined jaggery instead of white sugar provides essential minerals like iron, magnesium, and potassium, which support blood health and regulate blood pressure.
Coconut milk contains medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy by the body compared to other saturated fats.
One serving of Hesarubele Payasa (approximately 1 cup) contains around 480-520 calories, primarily from jaggery, coconut milk, and ghee.
Hesarubele Payasa can be considered a healthier dessert option compared to those made with refined sugar. Moong dal provides protein and fiber, while unrefined jaggery offers minerals like iron. However, it is rich in calories and fats from coconut milk and ghee, so it should be enjoyed in moderation as part of a balanced diet.
Yes, you can substitute coconut milk with an equal amount of whole milk for a different flavor profile. Add the milk after the jaggery has been mixed with the dal and simmer until the payasa reaches your desired consistency.
The most common reason for curdling is boiling the payasa after adding the thick coconut milk. Always add it on very low heat and warm it through gently without letting it boil. Another reason could be a reaction between acidic jaggery and milk; using good quality jaggery and ensuring the dal-jaggery mixture cools slightly before adding milk can help.
You can store the payasa in an airtight container in the refrigerator for up to 2-3 days. It will thicken considerably when chilled. Reheat it gently on the stovetop, adding a splash of warm water or milk to adjust the consistency.
Yes, you can use regular sugar or brown sugar. However, jaggery provides the traditional color, earthy sweetness, and flavor that is characteristic of this dish.