Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Dessert

Kashmiri Payasam (Lentil & Jaggery Pudding)

Traditional 4. Kashmiri Payasam recipe

🧺 Ingredients

• 1 cup split red lentils (masoor dal, 200g)
• 3 cups water (720ml)
• 2 cups coconut milk (480ml)
• ½ cup jaggery (100g, crushed)
• 3 tbsp ghee (45g)
• ½ tsp cardamom powder (1g)
• 3-4 saffron threads (0.4g), soaked in 2 tbsp warm milk
• 1 inch cinnamon stick (3g)
• 3 cloves (1.5g)
• 2 tbsp cashews (15g, halved)
• 2 tbsp raisins (15g)
• 1 tbsp almonds (6g, sliced)
• Few silver leaves (0.5g, optional)

👩‍🍳 How to make Kashmiri Payasam

1. Rinse lentils 2-3 times until water runs clear
2. In heavy pan, heat 3 cups water, add lentils
3. Add cinnamon stick and cloves
4. Bring to boil, reduce heat to low-medium
5. Simmer uncovered 25-30 min until lentils are completely cooked and soft
6. Lentils should break down, creating thick mixture
7. Test by pressing spoon against side: lentils should mash easily
8. Add jaggery, stir well until completely dissolved
9. Add cardamom powder
10. Slowly add coconut milk, stirring constantly (prevents curdling from reheating)
11. Reduce heat to low, simmer 15 min (flavours marry, consistency becomes creamy)
12. Meanwhile, heat ghee in small pan on low heat
13. Add cashews, fry 1.5 min until golden
14. Add raisins, fry 30 sec
15. Add almonds, fry 1 min
16. Remove roasted nuts to plate
17. When payasam is cooked:
18. Add saffron milk with threads, fold in gently
19. Add ghee from nut pan (save for garnish)
20. Stir to combine
21. Top with roasted nuts and optional silver leaf
22. Serve warm
23. Visual cue: Creamy thick lentil-jaggery pudding, golden-brown colour, coconut milk visible as glossy coating, nut garnish on top, aromatic cardamom-saffron scent
24. ---

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