Indian Desserts Recipes - Southern Indian Coconut Dessert (Payasam) Recipe

 

Ingredients

• 2 tablespoons Bengal gram (channa dal) or yellow split peas

• 1 cup (250 ml) water

• 1 cup (250 ml) milk

• 1/2 cup (125 ml) thick coconut milk or

• 1/2 cup (125 ml) coconut cream

• 2 tablespoons (35 g) shaved palm sugar or dark brown sugar

• 1/2 tablespoon ghee

• 1-2 green cardamom pods, bruised

• 1 tablespoon raw cashew nuts, coarsely ground

• 1 tablespoon raisins or sultanas

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Method:

1. Wash the Bengal gram, then simmer with water for 20 minutes until half cooked. Add the milk and simmer for another 20 to 25 minutes, or until the Bengal gram is very soft. Mix in the coconut milk and palm sugar and cook, stirring frequently, for about 1 hour, until the mixture thickens.

2. Heat the ghee in a skillet and stir-fry the cardamom pods, cashew nuts and raisins until golden brown. Add to the Bengal gram mixture. Although Payasam is normally served warm or at room temperature, it can be chilled if preferred.