Hesaru Bele Payasa
Creamy Moong dal pudding with jaggery and coconut milk.
About this dish
A festive staple in Old Mysore and Mangalorean households, this payasa is prized for its cooling properties. Unlike North Indian kheer, it uses jaggery and coconut milk, making it lighter and distinctively South Indian. It is traditionally served on banana leaves during weddings and Ugadi celebrations.
Ingredients
The Grain and Sweetener
- 200g Yellow Moong Dal (Hesaru Bele)
- 250g Jaggery, crushed
- 100ml Water for syrup
The Liquid Base
- 200ml Thin Coconut Milk
- 100ml Thick Coconut Milk (First extract)
- 500ml Water for pressure cooking
Flavoring and Garnish
- 1 tsp Cardamom powder
- 1/2 tsp Dry Ginger powder (Shunti)
- 2 tbsp Ghee
- 15 Cashews, split
- 1 tbsp Raisins
Method
- 1
Roasting the Dal
Heat a pressure cooker or heavy pan on medium heat. Dry roast the moong dal until it turns golden brown and gives off a nutty aroma; do not let it turn dark brown. This step prevents the dal from becoming mushy.
- 2
Pressure Cooking
Wash the roasted dal twice, then add 500ml of water. Pressure cook for 3-4 whistles until the dal is soft but still holds its shape slightly. It should mash easily between fingers.
- 3
Jaggery Preparation
In a separate pan, melt jaggery with 100ml water. Once fully dissolved, strain the syrup into the cooked dal to remove sand or debris. Mix well on low heat.
- 4
Simmering with Sweetener
Allow the dal and jaggery mixture to boil for 5 minutes on low flame. The dal should absorb the sweetness, and the mixture will slightly thicken. Stir constantly to avoid burning the bottom.
- 5
Adding Thin Coconut Milk
Pour in the thin coconut milk. Stir and bring to a gentle simmer for 3 minutes. The consistency should be pourable but creamy.
- 6
The Thick Extract
Lower the heat to the minimum. Add the thick coconut milk, cardamom powder, and dry ginger powder. Do not boil after adding thick coconut milk, as it may curdle; just heat it through for 1 minute.
- 7
Tempering
In a small tadka pan, heat ghee. Fry cashews until golden, then add raisins until they plump up. Pour this sizzling garnish over the payasa.
- 8
Resting
Cover and let the payasa rest for 10 minutes before serving. This allows the flavors of cardamom and ginger to permeate the coconut base.
- 9
Consistency Adjustment
If the payasa thickens too much upon cooling, add a little warm thin coconut milk or water to adjust, though it is traditionally served thick.
Notes & variations
- Replace coconut milk with dairy milk for a 'Haalu Payasa' variation.
- Always use light-colored jaggery for a golden hue or dark for a rich brown.
- Dry ginger powder is essential for digestion and a signature Udupi flavor.
- Can be served warm or chilled.
Serve with
Serve hot after a traditional meal or with a crisp Vada.
Cook's note
Adding a pinch of salt to the jaggery syrup enhances the sweetness and depth of the coconut milk.