Mixed Dal Payasam is a South Indian sweet made by pressure cooking green gram, moong dal and masoor dal together, then finishing them in a jaggery syrup with milk maid and warm spices. Using three dals gives the payasam a body that a single dal cannot quite match.
This recipe needs nothing beyond a pressure cooker and a regular pan. The jaggery syrup is cooked separately and added to the dals, which keeps the sweetness easy to control. Ghee-fried cashewnuts, raisins and kopra go in at the end.
If you enjoy other dal-based sweets, the Moong Dal Payasam on Awesome Cuisine uses a similar jaggery-and-ghee base and is worth a look.
About the Recipe
The recipe uses equal parts of green gram, moong dal and masoor dal, each bringing a slightly different texture to the finished payasam. Pressure cooking them together for two whistles softens them without turning them completely mushy, which is the texture you want here.
Milk maid does the work of both sweetened milk and thickener, so the payasam reaches a good consistency without long simmering. Dry ginger powder and cardamom are added in small quantities. The final simmer is kept short, just 30 to 45 seconds, to stop the milk maid from catching at the bottom.
Why You Will Love This Recipe
Green gram holds its shape a little more than moong dal, while masoor dal cooks down softer. Together they give the payasam some body without making it pasty. Each spoonful feels substantial in a way a single-dal version usually does not.
The recipe is also quite forgiving. The jaggery syrup is made separately, so you can see how it is coming along before it goes into the dals. Milk maid adds richness and sweetness together, which leaves fewer things to balance at once.
Cooking Tips
The most common mistake is adding jaggery directly to the cooked dals without making a syrup first, which can cause the dals to turn grainy. Always dissolve the jaggery in water and boil it until it thickens slightly before adding it to the pan.
Keep the flame low once the milk maid goes in. High heat at this stage causes it to stick and scorch. The final simmer of 30 to 45 seconds is enough, so do not extend it thinking the payasam needs more time.
Top Tips
- Cook the jaggery syrup until it thickens visibly before adding it to the dals. A thin syrup will make the payasam watery.
- Pressure cook the three dals together for two whistles. More than that and they lose their texture.
- Add the milk maid only after the jaggery syrup is fully mixed in and the flame is on low. This prevents scorching.
- Fry the cashewnuts, raisins and kopra in ghee separately and add them at the very end so they stay crisp.
- If the payasam thickens too much as it cools, stir in a small amount of warm water or milk before serving to loosen it.
Serving and Storing Suggestions
Serve the payasam hot, straight from the pan. It thickens as it sits, so if you are making it ahead, keep it on the lowest flame with a lid on and stir once before serving.
Leftovers can be refrigerated. Reheat gently on a low flame with a splash of warm water or milk to bring it back to a pourable consistency. This payasam suits Naivedyam, festivals or as a dessert after a South Indian meal.
Similar Recipes
- Moong Dal Payasam (Pasi Paruppu Payasam)
- Dates Payasam
- Aval Payasam (Poha Kheer)
- Semiya Payasam (Vermicelli Kheer)
- Rice Payasam
Nutrient Benefits
Green gram, moong dal and masoor dal together provide plant protein and dietary fibre. Masoor dal is a useful source of iron. Jaggery carries small amounts of iron and potassium that refined sugar does not. Cashewnuts and kopra contribute fat, and the dal content makes this more filling than most milk-based sweets.
Mixed Dal Payasam
Ingredients
- 1/2 cup Green Gram
- 1/2 cup Moong Dal
- 1/2 cup Masoor Dal
- 1 cup Jaggery
- 1 tsp Dry Ginger Powder
- 1 cup Milk Maid
- Cardamom Powder - a pinch
- 1 tblsp Cashewnuts
- 1 tblsp Raisins
- 1 tblsp, finely chopped Kopra
- 100 gms Ghee
Instructions
- Wash the dals and pressure cook together for 2 whistles. Transfer to a pan and place over low flame.
- Add enough water to jaggery and bring to a boil till it starts to thicken.
- Add the jaggery syrup to the dals along with milk maid, ginger powder, cardamom powder.
- Mix well.
- Fry the cashewnuts, raisins and kopra in little ghee.
- Add to the payasam.
- Add ghee and stir well.
- Simmer for 30 to 45 seconds.
- Remove and serve hot.
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Frequently Asked Questions
Can I use only one type of dal if I do not have all three?
Moong dal is the most common substitute and will give a result close to a standard moong dal payasam. The texture will be softer and more uniform compared to the mixed version. Green gram adds a slight bite that the other two dals do not, so the payasam may feel a little thinner if you leave it out.
What can I use instead of milk maid?
If you do not have milk maid, use full-fat milk reduced on a low flame until it thickens, then add extra jaggery to compensate for the sweetness. The payasam will be lighter in body and less rich, but the flavour will still be good. Coconut milk is another option and gives the payasam a slightly different but pleasant flavour.
How do I know when the jaggery syrup is ready?
The syrup is ready when it starts to coat the back of a spoon lightly and the bubbles become slower and larger. You do not need it to reach a hard-ball stage. A syrup that is too thin will make the payasam watery, and one that is overcooked will make it grainy, so take it off the heat as soon as it begins to thicken.
My payasam turned grainy after I added the jaggery. What went wrong?
This usually happens when jaggery is added directly to the dals without making a syrup first, or when the syrup is poured in over a high flame. Always make the syrup separately, let it cool slightly, and add it to the dals over a low flame while stirring. This is the most common issue in jaggery-based payasams generally.
Can this payasam be made without a pressure cooker?
Yes, but it takes longer. Soak the three dals together for about 30 minutes, then cook them in a regular pan with enough water over a medium flame until completely soft. This can take roughly 25 to 35 minutes depending on the age of the dals. Older dals take longer. Once soft, drain any excess water and continue with the recipe as written.
I love payasam.But never knew how to make them.Thanks for Sharing 🙂