Sago moong dal payasam recipe | Javarisi pasi paruppu payasam with jaggery and coconut milk. We recently visited one of our friend’s houses for Ganesh Dharshan during Ganesha Chaturthi. Her mom made this yummy sago moong dal payasam. The flavor of coconut milk and moong dal combo was truly awesome and the bites of sago pearls in between were a treat to the taste buds. I asked her for the recipe and she messaged me a few days back. I always want to javarisi payasam with jaggery so I was waiting to try this out. Navaratri season, so I wanted to post this sago payasam recipe. Try this out and I am sure you will love this. Check out my full collection of navratri recipes.
Sago Moong dal Payasam recipe
Sago moong dal payasam
Creamy sago moong dal kheer, with coconut milk
Servings 5
Ingredients
- ¼ cup Sago | javarisi
- ¼ cup Moong dal
- ¾ cup Jaggery
- 1 cup Thin coconut milk
- ½ cup Thick coconut milk
- 2-3 cups Water
- ¼ tsp Cardamom powder
- few Cashew nuts few
- 2 tsp Ghee
Instructions
- Method:
- Soak moong dal and sago separately for an hour.
- After an hour, add the soaked moong dal to a heavy-bottomed pan and start cooking it.
- When the moong dal is 3/4 th cooked, wash the sago and add it to the pan.
- Add a little more water and start cooking till the sago gets cooked completely.
- Ensure that it does not get burnt in the bottom of the pan.
- Add thin coconut milk to this now.
- Cook for 5-7 minutes.
- Add the jaggery to this now.
- If you feel the jaggery has dust, melt it separately in a little water and add.
- Once the jaggery melts and gets blended with the cooked sago and moong dal, switch it off.
- Add the thick coconut milk to this and mix well.
- Add cardamom powder.
- Fry the cashew nuts and raisins in ghee and add to the payasam.
- Mix well.
- Serve the payasam hot or chille
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Notes
1. The payasam gets thickened as it cools down, so ensure to add enough water while cooking.
2. In the original recipe, my friend told me to add more moong dal and less sago. But since we all love sago pearls I added equally.
3. If you want to add milk to the payasam, add 1/2 cup once the payasam is completely cool.
4. I used the gula melaka available in fair-price shops instead of jaggery. For my readers in Singapore, you can try this out.
Method:
- Soak moong dal and sago separately for an hour.
- After an hour, add the soaked moong dal to a heavy-bottomed pan and start cooking it.
- When the moong dal is 3/4 th cooked, wash the sago and add it to the pan.
- Add a little more water and start cooking till the sago gets cooked completely.
- Ensure that it does not get burnt in the bottom of the pan.
- Add thin coconut milk to this now.
- Cook for 5-7 minutes.
- Add the jaggery to this now.
- If you feel the jaggery has dust, melt it separately in a little water and add to this.
- Once the jaggery melts and gets blended with the cooked sago and moong dal, switch off the flame.
- Add the thick coconut milk to this and mix well.
- Add cardamom powder.
- Fry the cashew nuts and raisins in ghee and add to the payasam.
- Mix well.
- Serve the payasam hot or chilled.
Notes:
- The payasam gets thickened as it cools down, so ensure to add enough water while cooking.
- In the original recipe, my friend told me to add more moong dal and less sago. But since we all love sago pearls I added equally.
- If you want to add milk to the payasam, add 1/2 cup once the payasam is completely cool.
- I used the gula melaka available in fair-price shops instead of jaggery. For my readers in Singapore, you can try this out.
Made it today for prasadam, superb. Thank you Jeyashri.