Pudalangai Payasam
Pudulangai payasam is one of my dad’s favorite desserts. Every time we ate it, he’d proudly talked about how his in-laws served it during the after-marriage feast. To this day, he is surprised as to how they figured out that this was one of his favorite desserts, given he lived 3 hours away from them. Because this pudulangai payasam is healthy, delicious, and easy to make, I soon grew to love it also. I first tried the recipe in 2018 for 100+ people in a community potluck. My oldest daughter recently had a craving for this dessert and influenced me to make it. I talked with one of my aunts, who helped me refine the recipe a bit. It came out perfectly and is officially my daughter’s favorite payasam. I am sure I will be making it many more times. Hope you enjoy it!
Desika Products:
Chana Dal, Moong Dal, Jaggery Powder, Cashews, Cardamom, Ghee
RECIPE FOR PUDALANGAI PAYASAM
Ingredients:
Pudalangai - 1 cup
Chana Dal - ¼ cup
Moong Dal - ¼ cup
Jaggery Powder - ½ cup
Cardamom - 1
Cashews - 5-10
Ghee - 1 tblsp
Water - ½ cup
Salt - a pinch
Instructions:
Dry roast the moong dal until the raw smell goes away.
Switch off the flame and add the chana dal and enough water to cover the dal.
Pressure cook for 3-4 whistles or until dal is fully cooked.
In a pan, use the ghee to saute the pudalangai until it is cooked. Once pressure releases, drain the excess water and mash the dals nicely.
In a separate pan, add the jaggery and water to melt the powder. Filter to remove the impurities.
Add this jaggery water and mashed dal to the kadai and stir on high flame for 3-4 minutes or until it lets out a nice aroma.
Roast the cashews in the remaining gee and add this to the payasam along with the cardamom powder.
Tasty pudalangai payasam is ready!
Tips & Tricks
You can grind 1 tsp of poppy seeds and 1 tblsp of coconut together, and add into the payasam in Step 6. For the best results, soak the poppy seeds in hot water half an hour before grinding.