Hesaru bele means moong dal in Kannada. This delicious sweet dish is made mostly during festivals in Karnataka. Made with moong dal or split green gram and flavoured with coconut milk, this simple vegan dessert is refined sugar free.
Frying the moong dal in ghee or clarified butter perfectly is really important in this dish. If we fry the moong dal more, it will take long time to cook. And if we skip the frying, it will make the payasa stick. I fry it until it is lightly golden and beautifully aromatic. I then boil it with water until it was tender and mixed in the jagerry. Once the jaggery melts, I add the coconut milk. I let it boil for just a minute or two and the payasa is ready.
Simple to make and perfect for any occasion.
Moong dal (split green gram) – 1 cup
Jaggery – ½ cup
Coconut milk – 2 cups
Cardamom – 1-2 pods
Cashew and raisins – a handful
Ghee or clarified butter – 1 tbsp
- Soak the jaggery in some water and set aside
- Heat a thick bottom pan and add ghee. Fry the cashew till golden.
- Add raisins to the same pan and fry until they puff up. Set aside
- In the same pan, add moong dal and fry on low flame until it is light golden and aromatic
- Add 2 cups of water and bring to boil. Cover and cook on low flame until the dal is completely done
- Add the jaggery water, and bring to boil. Simmer for 2-3 minutes, making sure the jaggery is completely melted
- Slowly add coconut milk and mix well. Bring to boil. Turn off the flame as soon as it starts boiling
- Mix the cashew and raisins and serve
- Don’t fry the moong dal more, else it will take long time to cook. Also, don’t skip the frying, else it will make the payasa sticky
- If coconut milk is not available, grind together 2 cups freshly grated coconut with 1 cup luke warm water. Pass it through a seive and extract milk. Repeat 2-3 times until you get enough coconut milk
- For a variation you may use milk instead of coconut milk