Recipe for Onam Payasam

This is a step by step Recipe for making at home sweet and tasty authentic Malayali Style Onam Payasam. This Kerala specialty dish, which uses Moong Dal, Basmati Rice, Sabudana and Milk as the main ingredients is a one of the food highlights of the Onam festival in Kerala.

Onam Payasam Preparation Time – 45 Minutes
Serves – 6-7 Persons

¼ Kg Moong Dal (slightly fried)
½ Cup Basmati Rice
½ Cup Sabudana (cooked)
750 Gram Jaggery
2 Cups Coconut Milk (1st Milk)
4 Cups Coconut Milk (2nd Milk of two coconut)
½ Teaspoon Cardamom powder
½ Tea spoon Jeera powder
1 Tea spoon Dry-Ginger powder
¼ Cup coconut strips (fried in ghee)

In a heavy bottomed vessel, cook the moong dal and rice in sufficient quantity of boiling water and allow it to cook nicely. Keep the Jaggery syrup ready. Add the syrup to the cooked rice-dal mixture.
Continue stirring to avoid it from sticking to the bottom. Add the second milk when the mixture starts thickening. Then add the cooked sabudana and stir again for some time. Add the first milk along with the Cardamon, Jeera and Dry-Ginger Powders.
Now allow it to boil on a low flame by stirring. Add the fried coconut strips and mix it well. Pour three teaspoon of ghee after removing it from the flame.
(Fried nuts and fried kismis can be used instead of Coconut strips)

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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