Vellam payar sundal
Cardamom infused red bean dessert
Servings Prep Time
4people 5minutes
Cook Time
Servings Prep Time
4people 5minutes
Cook Time
To pressure cook
For the sweet syrup
other additions
  1. Check the red bean for stones or sticks ( common impurities) and pick them out.
  2. Wash and clean the red bean.
  3. Add the washed red bean and the water into the pressure cooker and cook for approximately two whistles or 20 minutes.
  4. 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.
  5. Remove excess cooking water if any and collect the beans.
For the sweet syrup
  1. Once the cooker is set to cook the bean, take a cup of water in a sauce pan and bring it to heat.
  2. Crush the coconut jaggery into bits and add to the hot water in the sauce pan
  3. Set on a slow simmer till the jagggery melts. stir occasionally.
  4. Once it is melted, remove from heat and set aside.
To make the sundal
  1. In a heavy wok or pan, strain the melted jaggery syrup and set to heat up again
  2. Add in the cooked bean to the warm jaggery syrup. slightly mash the beans as you mix them in.
  3. As it begins to bubble stir it well and add the coconut grated, the cardamom powder and keep mixing.
  4. 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.
  5. the cocnsitency of the dessert will become a thick one like a potato mas or a scoopable halwa. Now it is ready
  6. Remove from heat and portion out to serve.
Recipe Notes

*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.