12 December 2012,04:16 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Combine Bengal gram dal and rice. Add 4 cups of water and pressure-cook for about 20 minutes. Whisk the dal and rice and set aside.
  • In a pan combine the jaggery and water. Simmer till the jaggery melts. Strain through a fine muslin cloth to remove the dirt.
  • Transfer the jaggery to a heavy-bottomed pan. Add the rice and dal mixture. Pour in 2 cups of milk. Continue to simmer.
  • Add the rest of the milk and continue to simmer for at least 20 - 22 minutes.
  • Add the grated coconut, coconut milk and the cardamom powder. When the payasam turns to a pouring consistency. Remove from the heat.
  • Heat the ghee in a kadhai or pan and fry the cashew nuts and raisins separately till the cashew nuts are golden in colour. Add to the payasam.
  • Serve warm or at room temperature.


  • 250 ml fresh coconut milk
  • 300 grams powdered jiggery
  • 75 grams grated coconut
  • 750 ml milk
  • 150 grams Bengal gram dal
  • 30 grams good quality uncooked rice
  • 1½ teaspoon powdered green cardamom
  • 1 tablespoon ghee
  • 2 tablespoon cashew nuts
  • 1 tablespoon seedless raisins

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