Hesrubele Payasa (Moong dal Payasam)

UGADI is an Indian festival celebrated to mark the beginning of the new year as per Hindu traditions. This festival is called by different names in different parts of India, but the sole purpose and the meaning behind this auspicious day is the same – Welcome the new year and seek blessings from the almighty for well being 🙂


The main tradition of this festival apart from the yummy delicacies is the ‘KANI’.


Kani is nothing but a ritual arrangement of the auspicious items which signify the beginning of the new year. The items on the KANI must include but not limited to Fruits like Mango (Raw and ripe), Banana, Apple, Oranges, nectarines and also raw rice, coconut decorated with jewelry, a mirror, Panchanga / Astrological calendar. The ritual / tradition is to see this “kani” the first thing in the morning when you wake up.


After this, one takes bath and prepares the naivedya (Food offered to God). Typically a sweet and Savory is prepared as part of the Naivedya. The most common and special sweet dish prepared on this day is the Hesarubele Payasa (Moong dal Payasam) and for the savory dish we generally make Kadubu (Idli).


So today on this auspicious day I present to you the recipe for Hesrubele Payasa 🙂


Wish you a very happy souramana Ugadi 🙂



Moong Dal – 1/2 cup

Coconut milk (Fresh or store bought) – 1 can (about 2.5 cups)

Jaggery (grated) – 1 full cup

Cardamom Powder – 1/4 tsp

For tempering:

Ghee – 2 tbsp

Mixed dry fruits – 1/2 cup or more (I used almonds, raisins and cashews)


Wash and pressure cook the moong dal with 2 cups of water. Once done, keep it aside to cool down.


In another vessel, add the jaggery and coconut milk. Allow to boil till the jaggery is mixed well.


Meanwhile, mash the moong dal well.


Add this mashed / pureed dal to the coconut milk and jaggery liquid. Mix well and allow it to boil well before adding the cardamom powder.


After adding cardamom powder, boil for 2-3 mins and turn off heat.

Now prepare the garnishing / tempering using the ingredients mentioned under the ‘for tempering’ section.

Add this fried dry fruits to the payasa.


Your Naivedya is ready to be served 🙂





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