Name: Hesaru bele payasa
Cook time: 30 min
Total time: 30 min
Ingredients: 1 cup moong dal; ½ cup jaggery; 2 cups coconut milk; 1-2 cardamom; 2-3 tbsp cashew; 2-3 tbsp raisins; 1 tbsp ghee

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Hesaru Bele Payasa (Moong dal kheer) step-by-step recipe with photos.

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 a 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 jaggery. 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.

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Hesaru bele payasa (moong dal kheer) step-by-step recipe with photos

1. Fry cashew and raisins in ghee

2. Fry moong dal until golden

3. Boil moong dal and add jaggery water

4. Add coconut milk and mix well

Hesaru bele payasa

Shilpa

Hesaru bele means moong dal in Kannada. Made with moong dal or split green gram and flavoured with coconut milk, this simple vegan dessert is refined sugar free.

5 from 2 votes

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Course Dessert
Cuisine Indian, Karnataka

Cook Time 30 mins
Total Time 30 mins

Ingredients

1 cup moong dal
½ cup jaggery
2 cups coconut milk
1-2 cardamom
2-3 tbsp cashew
2-3 tbsp raisins
1 tbsp ghee

Instructions

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

Notes

Don’t fry the moong dal more, else it will take a long time to cook. Also, don’t skip the frying, else it will make the payasa sticky

For a variation, you may use milk instead of coconut milk

Nutrition Facts

Hesaru bele payasa

Amount Per Serving

Calories 224 Calories from Fat 99

% Daily Value*

Fat 11g17%
Saturated Fat 9g56%
Sodium 13mg1%
Potassium 137mg4%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 11g12%
Protein 7g14%

Vitamin A 40IU1%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Hesaru bele payasa (moong dal kheer) step-by-step recipe with photos

Hesaru bele payasa

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