Back to list

Best Easy Hesaru Bele Payasa Recipe

Name: Best Easy Hesaru Bele Payasa Recipe
Total time: 40 min
Yield: 160 g
Ingredients: split yellow moong dal 0.5 cup; whole milk 3 cups; water 1.5 cups; jaggery 0.75 cup; cashews 2 tbsp; raisins 2 tbsp; ghee 2 tbsp; cardamom powder 0.5 tsp

Silky, aromatic, and comforting, Hesaru Bele Payasa is a traditional Indian milk-based dessert loved by all ages. This family favorite is a festive essential at Diwali, Eid, and special gatherings.

Cook 40 min Difficulty NORMAL 270 kcal

#vegetarian #indian dessert #festive sweets #milk pudding

Image coming soon

Ingredients

Main ingredients

split yellow moong dal 0.5 cup
whole milk 3 cups
water 1.5 cups
jaggery 0.75 cup
cashews 2 tbsp
raisins 2 tbsp

Seasonings/Sauce

ghee 2 tbsp
cardamom powder 0.5 tsp

Nutrition summary

Carbohydrates 38 g 56%

Protein 8 g 12%

Fat 9 g 30%

Serving size 160g

Cooking steps

1

Rinse split moong dal until water runs clear, then drain well.
2

Heat 1 tbsp ghee in a thick-bottomed pan over medium heat. Add the moong dal and roast, stirring, for 3-4 minutes until fragrant but not browned.
3

Pour in 1.5 cups water. Cover and simmer on low heat for 10-12 minutes, stirring occasionally, until dal is soft and most water has been absorbed.
4

Pour in the milk and bring mixture to a gentle simmer on low heat. Cook uncovered for 10 minutes, stirring to prevent sticking.
5

Add jaggery and mix continuously until it dissolves completely, about 3 minutes. Do not boil after adding jaggery.
6

In a small pan, heat the remaining 1 tbsp ghee over medium-low heat. Fry the cashews until light golden, then add raisins and sauté until plump. Add both to the payasa.
7

Stir in cardamom powder. Simmer gently for 2 minutes, then turn off the heat and let rest for 5 minutes before serving warm or chilled.

Personalized Q&A

Q. What's the key ingredient in Hesaru Bele Payasa that gives it its flavor and texture?

The core ingredient in Hesaru Bele Payasa is split yellow moong dal, which brings a unique velvety texture and subtle nutty flavor to the dessert. Alongside, whole milk and jaggery play essential roles, but it’s the moong dal that defines the identity and silkiness of this classic Indian sweet.

Q. What cooking technique is most crucial for achieving an authentic payasa consistency?

The most important step is patiently roasting the moong dal in ghee until it releases a nutty aroma, followed by gently simmering it with water to achieve thorough softness. Proper heat control while combining milk, and avoiding high heat after adding jaggery, prevents curdling and ensures a silky texture.

Q. How do you prevent the payasa from curdling or getting grainy?

To keep the payasa smooth, mix jaggery into the dal-milk mixture only after turning down the heat—never boil after adding jaggery. Frequent stirring and slow cooking after the milk goes in helps prevent sticking or burning, guarding against graininess.

Q. What is the calorie and macronutrient content of each serving?

Each 160g serving provides about 270 kcal, with 38g of carbohydrates (56%), 8g of protein (12%), and 9g of fat (30%). This makes Hesaru Bele Payasa a moderate-calorie, carbohydrate-focused dessert with a touch of protein from dal and milk.

Best Easy Hesaru Bele Payasa Recipe

AI 영양사 앤디