Moong Dal Javvarisi Payasam is a creamy, comforting South Indian dessert made with soft, glossy sago and hearty moong dal, sweetened with fragrant jaggery. Start by soaking the sago, then dry-roast moong dal until lightly browned and pressure-cook it until tender. Cook the soaked sago separately until translucent, then mash the dal and simmer it with the sago. Stir in strained jaggery syrup, let it bubble briefly, and finish with milk for a rich, smooth consistency. Top it off with ghee-fried cashews and raisins plus a pinch of cardamom for a warm, festive finish.
A sweet dish (payasam) made with sago (javvarisi), dal, milk and raisins.
Moong Dal Javvarisi Payasam Recipe
Moong Dal Javvarisi Payasam
5
servings1
hour30
minutesA sweet dish (payasam) made with sago (javvarisi), dal, milk and raisins.
Ingredients
Green Gram (Moong) Dal – 1/2 cup
Sago (Javvarisi) – 1/4 cup
Jaggery Powdered – 1/2 cup
Milk – 1/2 cup
Cashew Nuts – few
Raisins – few
Cardamom Powder – Two pinches
Ghee – 1 teaspoon
Directions
- Soak Sago (Javvarisi) in water for about one hour.
- In a kadai put the green gram dal (Moong) and dry fry till it become light brown.
- Put the fried dal in a cooker and add 2 cups of water and cook for 4 to 5 whistles.
- Boil 2 cups of water and add the soaked sago (Javvarisi) and cook till it become soft and glossy.
- Add little water to the jaggery (just to cover the jaggery) and bring to boil. When it starts boiling, strain it and keep aside.
- Open the cooker and mash the dal well. Keep it on low flame and add the cooked sago to the dal and mix it well. Add jaggery syrup and stir it till it blends well. Allow to boil for few minutes. Add milk and stir it once again. If necessary add little hot water or more milk to make it to the required payasam consistency.
- Fry cashew nuts and raisins in a teaspoon of ghee and add it to the payasam along with cardamom powder. Mix everything well and remove.