The older, earthier payasam: roasted moong dal cooked soft, sweetened with jaggery rather than sugar, and finished with thick coconut milk instead of dairy.
Coconut milk goes in last and must never boil. Turn the heat to its lowest, pour it in, and take the pan off the moment it steams. Let it come to a boil and it splits, and while it will still taste fine it will never look right again.
A pinch of dry ginger powder at the end is the Kerala and deep-south touch. It stops the whole thing feeling heavy.
Everything you need for this recipe is on the shelf at One Place Bazaar, delivered to all 32 counties. See the rest of our Ganesh Chaturthi recipes.
