This was the prize winning recipe at the Colorado Keralites, Onam function. I was surprised that I won the first prize. For the onam sadhya each member brings a dish for about 20 people, so 4 members might bring Aviyal for 20 people and so forth. I was asked to bring payasam as they did not have enough volunteeers signed up for this dish. When I took the payasam for the sadhya, that's when I realized that there was a payasam competition. I didn't think much of it because I never win anything, so it was a pleasant surprise to hear Vinod call out my name as the winner. Anyway I think I have blabbered enough here is the recipe. Onam by the way was in the beginning of Sept our community celebrated it today due to other commitments and time constraints.
The quantities are more as this was for a sadhya for about 20 people, you can halve it if cooking for a smaller group or triple it if need be.
Yellow moong dal - 2 cups
Jaggery - 2 lbs
Coconut milk canned- 2
Cardamon pods - 11 peeled and powdered
Ginger powder-1/4 tsp
Cashews chopped- 1 cup
Raisins - 1 cup
Fresh coconut slivered into small pieces - 1/4 cup
Ghee- 4 tbsps
Dry roast the moong dal in a pressure cooker pan, till a nice aroma comes out.
Wash and rinse the moong dal.
Add 5 cups water and cook the dal under pressure for 1 whistle.
Meanwhile cook Jaggery with 3 cups of water.
Add the cooked dal to this mixture and cook till well blended.
Add the coconut milk to the above mixture, and spice powders, cook on medium heat.
Keep stirring for about 10 minutes or so tll you see a low boil then remove from heat.
Heat ghee add coconut slices, and fry till golden, then fry the cashews and raisins separately add to payasam.
Serve warm or at room temperature.