This is a common dessert that’s served at wedding lunches from down South. Another one of my favourites. Contrary to the white milk payasam or semiya kheer, this is brown to dark brown in colour depending on the type of jaggery used.Its also prepared using coconut milk. Typically a banana is served with this payasam on the plantain leaf and this combination has been the norm for ages. It is indeed a great dessert to complete a meal.
Serves : 5-6
Moong Dal : approx 120 gms
Sago : 40 gms (about 2.5 tbsp)
Coconut milk : about 250 ml
Cardamom : 3 Crushed or cardamom powder : 1/2 tsp
Dry Ginger powder : 1/2 tsp
Jaggery : about 175 gms
Ghee : 2 tsp
Cashew : 10-12
Coconut Shavings : 8-10
Raisins : 7-10 (optional)
Soak the sago and cook it for about 20-25 mins in an open pan with about 150 ml water till done. (I chose to pressure cook as I was running short of time)
Pressure cook the Dal and the Sago in a separator with sufficient water so that its just done. About 2 whistles on low heat. Over cooking will result in lumpy Sago.
In the meantime melt the jaggery with about 100 ml water so that its dissolved completely and keep aside 50-75 ml in a cup so we could add later on depending on the sweetness required
In a big pan add the dal and Sago. To this add the jaggery mixture and bring to a boil.
Once it comes to boil, add the coconut milk and heat through
Check for sweetness and add the ginger powder and the cardamom powder.Turn off heat just before boiling point
heat ghee and add the cashews and coconut shaving. Let it brown slightly.
Add it to the Dal mixture.