Hesaru Bele Gasagase Payasa | Moong Dal Poppy Seeds Kheer

Hesaru Bele Gasagase Payasa | Moong Dal Poppy Seeds Kheer

Indian Desserts are known to be very wide in variety. Every state, every city has its own authentic sweets which are famous all across India and across the world too. An Indian festival or any celebration is not complete without a spread of desserts. One such very famous Indian sweet is Payasa/Payasam/Kheer etc., (known by different names in different languages).

If I have to name one dessert with a big list of varieties, it has to be Payasa. There are so many different kheer recipes using a varied number of ingredients. Similarly, moong dal kheer and poppy seeds kheer are also well known, especially in the southern parts of India. I can say, this recipe is a like a blend of these two kheer varieties, bringing out a super delicious new variety of kheer.

 

This recipe is special and close to my heart because my Ajji (grandmother) taught this to me. She is always so enthusiastic and excited to share recipes with me whenever I talk to her. More than all the other general talks, it is always a recipe-talk that happens with her! I can only see that innocence and pure love in her eyes that brighten up with happiness. Grandmothers are so cute, aren’t they? 🙂

This Moong Dal Poppy Seeds Kheer is easy to make, utterly delicious and rich in nutrients with all the goodness of poppy seeds and moong dal. I am not much of a dessert person, but, trust me, I did help myself with multiple servings ;), that tasty it is.

So, let us get started with the recipe. Shall we?

Moong Dal Poppy Seeds Payasa

Healthy and delicious Karnataka special payasa or Kheer made with cooked moong dal and poppy seeds ground in a coconut paste.
Course Dessert
Cuisine Indian
Keyword Indian Sweets Recipes, Kheer Recipes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author Praneetha A Goutham

Ingredients

To Pressure Cook

  • 1/2 cup moong dal - , washed well
  • 1 cup water

To Grind/Blend

  • 2 tablespoons poppy seeds
  • 1/4 cup freshly grated coconut
  • 8 numbers almonds
  • 5 numbers cashews
  • 1 number green cardamom
  • 1/4 cup water

To make Jaggery Syrup

  • 1 cup powdered jaggery - , add more or less as per taste
  • 1 cup water

For Tempering (optional, but recommended)

  • 1 teaspoon ghee - , coconut oil if vegan
  • 10 numbers raisins - , can add more if you like
  • 8 numbers cashews - , can add more if you like

Instructions

  • In a small pan, dry roast moong dal in low heat until it turns golden brown and releases the flavor. Make sure you do not burn it. Transfer this to a pressure cooker.
  • To the same pan, add poppy seeds and roast until they release the flavor and color is slightly changed. Do not roast them to dark brown. Transfer this to a mixer jar.
  • Wash the roasted moong dal in water, until it runs clear. Add 1 cup water and pressure cook this for three to four whistles.
  • Once done, let the pressure release on its own. Mash the moong dal well until soft and mushy.
  • Next, blend the roasted and cooled poppy seeds along with cardamom, almonds & cashews to a coarse powder, without adding water. Now add grated coconut, water (add in steps) and blend to a thick smooth paste.
  • Take another pan, add water (given under 'To make Jaggery Syrup') and let it turn warm.
  • Add jaggery and stir well. Bring this to a boil, so that jaggery is melted. It is not required to boil this for a thick consistency or for 1 string consistency. You just have to boil until jaggery is melted. Filter the mixture to remove impurities in jaggery.
  • Transfer the filtered jaggery syrup and ground coconut poppy seeds paste to the pressure cooker that has mashed moong dal. Mix everything thoroughly such that it is lump-free.
  • Whisk well and bring the mixture to a boil, by stirring often so that it does not get burnt at the bottom. Switch off the stove once it is done.
  • In a small wok, add ghee. Once its hot, add cashews and roast until light brown. Add raisins and roast until they swell up.
  • Transfer this to the prepared Payasa (Kheer). Serve hot or cold.

Notes

  1. You can use dry coconut (copra) instead of fresh coconut. 
  2. The quantity of jaggery varies according to the quality you are using. If it is very sweet, adjust the quantity accordingly. If you are not sure about the sweetness of the jaggery, add the jaggery solution in steps and taste the mixture. You can always add more if required.
  3. The kheer gets thicker as it cooks and further on cooling. If you find the kheer to be thick, just add some water or milk before serving and simmer for 3-4 minutes.
moong



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