Experience the authentic taste of Kerala with this cherished recipe for Cherupayar Payasam. This traditional dessert, made from split mung beans, jaggery, and coconut milk, is a staple of the grand Onam and Vishu feasts. Its distinct flavor and wholesome ingredients set it apart from other Indian kheers, offering a delicious blend of nutty aromas and creamy sweetness that is both indulgent and nourishing.
- Key Ingredients:
- ½ cup Cherupayar Parippu (split yellow mung dal)
- 1 cup powdered Jaggery (adjust to taste)
- 2 cups thin coconut milk
- 1 cup medium coconut milk
- ½ cup thick coconut milk
- 2 tbsp Ghee
- 2 tbsp Cashews
- 1 tbsp Raisins
- 1 tbsp finely chopped coconut pieces (Thenga Kothu)
- ¼ tsp Cardamom powder
- 2 small pieces of Dry ginger (Chukku)
- 2-3 strands of Cinnamon
- A pinch of Cumin (Jeerakam)
- A dash of edible Camphor (optional, traditional)
Roast the Dal to Perfection:
Heat one tablespoon of ghee in a heavy-bottomed pan. Add the split mung dal and dry roast on medium-low flame until it turns a beautiful golden brown and emits a rich, nutty aroma. This crucial step is what gives the payasam its signature depth of flavor. Once roasted, wash the dal briefly and transfer it to a pressure cooker with one cup of water. Cook for 3-4 whistles or until the dal is completely soft and mushy.
Prepare the Jaggery Syrup:
In a separate pan, melt the powdered jaggery with a quarter cup of water. Once fully dissolved, strain the syrup to remove any impurities. Add this clean jaggery syrup to the cooked dal and mix well. Let it simmer together for 5-7 minutes until well combined.
Simmer with Coconut Milk:
Pour the thin coconut milk into the dal-jaggery mixture. Add the dry ginger, cinnamon, and cumin. Bring to a gentle simmer and cook on low heat for about 10 minutes, stirring occasionally. Next, add the medium coconut milk and continue to simmer until the payasam thickens slightly. Finally, stir in the thick coconut milk and cardamom powder. Heat through for just 2-3 minutes—do not boil after adding the thick milk, as it may curdle.
The Final Aromatic Tempering:
For the finishing touch, heat the remaining tablespoon of ghee in a small pan. Fry the coconut pieces until light golden, then add the cashews and raisins. Sauté until the cashews are golden and the raisins plump up. Pour this aromatic tempering along with the hot ghee over the payasam. For an authentic touch, you can add a tiny dash of edible camphor at this stage.