Hesru bele payasa - Muga dali paays - Green gram dal kheer

Hesru bele payasa or mugadali paays recipe - Wishing you all a Very Happy and Prosperous Navratri. Today is Ghatasthapana day. Navratri starts from today. On this auspicious day, I am posting easy to prepare very delicious hesru bele payasa or mugadali paays recipe. The kheer is called as payasa in kannada and paays in konkani. 

This payasa is made with split green grams, coconut milk, jaggery and thickened with semolina or rava. You can also use similar quantity of rice flour to make the kheer thick.To have a grainy texture for split green grams, do not cook it in the pressure cooker. 

It has an inviting flavor of cardamoms and jaggery. This very popular traditional sweet dish is often made during special occasions and festivals in Karnataka. It is also used to offer as naivedya to God.

Hesru Bele Payasa Recipe - Green Gram Dal Kheer Recipe

Prep time : 15 mins
Cook time : 25 mins
Total time : 40 mins
Recipe type : Dessert-Kheer
Cuisine : Karnataka
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients

• 1 cup split green gram / moong dal, fried in 1 tsp ghee
• 1 cup grated fresh coconut for coconut milk (about 2 cups)
• 1 cup jaggery
• 1/2 cup  mix cashews, raisins, almonds (slightly fried)
• 4  cardamoms, powdered with little sugar
• 1 ½ tbsp roasted rava / semolina

Method 

1. Grind the grated fresh coconut through a mixer using water and extract 2 cups of coconut milk. Heat a frying pan and slightly fry the dry fruits in little ghee. Set aside. 
2. In the same frying pan, add the moong  dal and 1 tsp of ghee. Roast till the dal turns golden brown. 
3. In a vessel, put 4  cups of water and place it on  high flame. Bring it to boil and add moong dal to it. 
4. Reduce the flame to low and cook the dal until soft. Once the dal is properly cooked, add jaggery to it. Mix with a spoon. 
5. When jaggery melts, add coconut milk to it and mix well. Cook it on medium low flame for 3-4 minutes. 
6. Now gradually add the  rava, stirring continuously.  Bring the kheer to boil stirring continuously till it becomes thick 
7. Simmer till you get the desired consistency.Once done, switch off the flame, add 1/4 cup of dry fruits and cardamom powder to it. Mix gently. 
8. Serve the hesru bele payasa or  mugadali paays  in serving bowl, garnished with remaining dry fruits. It can be served either warm or cold. 

Hesru bele payasa - step by step pictures

1.  Grind the grated fresh coconut through a mixer using water and extract 2 cups of coconut milk. 

2.  Heat a frying pan and slightly fry the dry fruits in little ghee. Set aside. 

3.  In the same frying pan, add the green gram dal and 1 tsp of ghee. Roast till the dal turns golden brown. 

4.  In a vessel, put 4  cups of water and place it on  high flame. Bring it to boil and add moong dal to it. 

5.  Reduce the flame to low and cook the dal until soft. Once the dal is properly cooked, add jaggery to it. Mix with a spoon. 

6.  When jaggery melts, add coconut milk to it and mix well. Cook it on medium low flame for 3-4 minutes. 

7.  Now gradually add the  rava, stirring continuously. Bring the payasa to boil stirring continuously till it becomes thick 

8.  Simmer till you get the desired consistency.Once done, switch off the flame, add 1/4 cup of dry fruits and cardamom powder to it. Mix gently. 

9.  Serve the hesru bele payasa or mugadali paays in serving bowl, garnished with remaining dry fruits. It can be served either warm or cold.