Payasa or payasam is a traditional sweet dish made for festivals. They are usually very easy to make. For me hesaru bele payasa is a soul satisfying dish. For that matter, all payasa varieties are!
My mom makes this usually and it tastes so good. She quickly rustles this up for lunch. The main flavour comes from cooking hesaru bele or moong dal with grated coconut till smooth in consistency. Dal almost melts with coconut.
Hesaru bele payasa is quick to make as moong dal is a very soft dal and cooks quickly. You do not need a pressure cooker to cook this dal. It also takes only a few ingredients to make this delicious hesaru bele payasa.
I would say this is one of the easiest sweet dishes bachelors or beginners can make. You do not have to worry about consistency, if it dries up add little more water, if it is watery, boil for a little while and let it cool to absorb water. Tastes so good and heavenly!
Pure desi ghee is a must to finish the payasa but cashews and raisins are optional although they make this hesaru bele payasa rich and extra tasty!
Try more moong dal dishes like ven pongal, khichuri or for snacks, roasted moong dal!
More payasa recipes like seviyaan kheer, gasa gase payasa and hayagreeva.
Also recipes for traditional recipes like kuchida kadubu, sajjige, haalbai, kayi holige, bele holige available on FOI…
- ¾ Cup hesaru bele/moong dal
- ¼ Cup grated coconut
- 1 Tbsp + 2 Tbsp desi ghee
- ⅔ Cup jaggery/bella/gur
- 2-3 powdered elaichi
- Few cashews and raisins lightly roasted in ghee (Refer to step 6-7 in hayagreeva recipe if you want more details)
- Wash hesaru bele, add 2 cups water, add grated coconut and 1 Tbsp ghee. Cook till dal gets well cooked
- Add grated or broken pieces of jaggery/bella/gur
- Mix well till all jaggery/bella/gur gets melted into the dal mixture
- Next add 2 Tbsp ghee and elaichi and mix well
- Lastly add roasted cashews and raisins
- Serve warm or at room temperature. Tastes better as it sits for a while
If it dries up add little more water, if it is watery boil for a little while and let it cool to absorb water
Cashews and raisins are optional
Hesaru Bele Payasa Stepwise:
Wash hesaru bele, add 2 cups water, add grated coconut and 1 Tbsp ghee. Cook till dal gets well cooked
Add grated or broken pieces of jaggery/bella/gur
Mix well till all jaggery/bella/gur gets melted into the dal mixture
Next add 2 Tbsp ghee and elaichi and mix well
Lastly add roasted cashews and raisins
Serve warm or at room temperature. Tastes better as it sits for a while
Thank you for nice recipe. Tried it every body liked it
Thanks Kruthi. Glad you liked it!
Very simple and delicious recipe.
Used jaggery coconut burfi in the place of grated coconut as I did not have coconut at that time.
The taste matched my expectations.
Thank you.
Very nice 🙂