rice and mung bean payasam

rice and mung bean payasam

Rice and Mung Bean Payasam

Another classical dessert from Kerala, which makes it’s appearance in all most special events. The rich, creamy texture and the crunchiness of mung bean(cherupayar) and rice is something you may find it hard to resist.

Here in this recipe I have used coconut milk, traditionally uses coconut milk for making this payasam, but you can substitute coconut milk with regular milk.


  • Rice – 100 gms
  • Green dal/Moong dal- 50 gms
  • Jaggery – 250 gms
  • Water – 2 cups
  • Coconut milk – 1 1/2 cups
  • Ghee- 2 tbsp
  • Coconut chunks – 2 tbsp
  • Cardamom powder- 1/2 tsp


  1. Wash rice and moong beans,  drain .
  2. Combine water and coconut milk.
  3. Pressure cook rice and moong beans.
  4. While rice and beans are getting cooked, melt jaggery  in a pot and strain the syrup to remove any impurities.
  5. When rice and beans are cooked, add jaggery syrup and coconut chunks and continue to cook.
  6. When you get the desired consistency, stir in ghee.
  7. Remove from fire, sprinkle cardamom powder and gently mix.
  8. Serve hot.



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