Sweet payar sundal is one of the favourite recipes for my dad. Come Navratri, he will literally ask my mom every day if it is sweet payar sundal today. Except for the last two days, he is just happy to get payar sundal every day. With the approaching navarthri, the cardamom-infused vellam (jaggery) payar sundal is the one I really miss.
A quick stop at the Asian grocery fetched me some beautiful coconut jaggery ( unrefined sugar made from the coconut tree). As promised before I will not use any form of refined sugar and limit the sugar intake during this festive season.
Coconut jaggery, unlike popular belief, is not made from the coconut kernel. A cut made on the flowering bunch oozes a sweet sap. This is collected and evaporated using heat to prepare the sweet product.
Coconut jaggery is a sweet addition and contributes significantly to the glycemic index. Yet it contains inulin a fibre which slightly lowers the glycemic index. This is also valued due to the small amounts of the minerals like iron present in it which may be considered better than the empty calories of refined sugar.
Vellam payar sundal today
The combined flavour of the protein-rich cooked bean, the aroma of cardamom and toasted coconut reels in the festive Indian aroma in the house. The teen hands who is ready to take on some good cooking is the one preparing this recipe for you today.
Here is a list of essential Navrathri recipes you don’t want to miss
The sweet smells did bring in the busy little bodies who loved it as a dessert and the leftovers on toast in the morning. They want a coconut free version (coconut free school snack) for their lunch boxes once the school opens. I haven’t told them that I used to ask for this recipe rolled up in the Indian crepe (dosa) for my school too. Check out the decadent modern transformations you can create with this grain-free dessert, at the notes at the end of the recipe.
Now that one lunch box is sorted one protein-rich filling easy option for school too. I am super satisfied with this recipe. Try it and tell me if you are enjoying it too,
May the festivities permeate your household with homecooked aromas, laughter and love.
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This recipe is a part of the foodie Monday blog hop where we, a group of bloggers nurture and support each other’s passion. We go by themes, ingredients or socially relevant ideas for the week. watch out our space every Monday for something unique or pin them for later use.
Vellam payar sundal
Cardamom infused red bean dessert
To pressure cook
- 1 cup adzuki bean ( Red bean, Karamani, Munpayar)
- 2.5 cups Water
For the sweet syrup
- 3/4 cup jaggery coconut jaggery, palm or cane jaggery
- 1 cup drinking water
- 1/4 tsp green cardomom powder
- 3/4 cup grated coconut or 1/2 cup dessicated coconut
- 1 tsp ghee / clarified butter ( use coconut oil for the vegan version)
- Check the red bean for stones or sticks ( common impurities) and pick them out.
- Wash and clean the red bean.
- Add the washed red bean and the water into the pressure cooker and cook for approximately two whistles or 20 minutes.
- Once the pressure is released, open the cooker and check the bean for doneness. It will mush easily when pressed. If so it is cooked well.
- Remove excess cooking water if any and collect the beans.
For the sweet syrup
- Once the cooker is set to cook the bean, take a cup of water in a sauce pan and bring it to heat.
- Crush the coconut jaggery into bits and add to the hot water in the sauce pan
- Set on a slow simmer till the jagggery melts. stir occasionally.
- Once it is melted, remove from heat and set aside.
To make the sundal
- In a heavy wok or pan, strain the melted jaggery syrup and set to heat up again
- Add in the cooked bean to the warm jaggery syrup. slightly mash the beans as you mix them in.
- As it begins to bubble stir it well and add the coconut grated, the cardamom powder and keep mixing.
- As the mixture comes together and the water in the sweet syrup will reduce and the mixture begins to thicken. Now add the ghee (or coconut oil) and continue mixing and cooking.
- the cocnsitency of the dessert will become a thick one like a potato mas or a scoopable halwa. Now it is ready
- Remove from heat and portion out to serve.
*You can easily swap the adzuki bean for a green gram or black-eyed bean. I have not tested the rest so if you do let us know, your results. **Use the jaggery you have, I find the flavour of coconut jaggery mild and enhancing the coconut taste. You can swap to palm jaggery or cane jaggery. Molasses liquid doesn't seem to work well and ends up as a sticky mess. ***Reserve the liquid from cooking the bean, in case the mixture gets too thick while cooking you can add a little to help the cooking process be more even. ***You can serve this dessert chilled and layered like a parfait with banana and whipped cream. ***For an extra added decadence, serve hot with a scoop of coconut ice cream.
Tried this recipe?Let us know how it was!