Kalyana Payasam

Recipe by
Total Time:
1 hour 45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • Channa dal - 200 g
  • Moong dal - 400 g
  • Jaggery - 500 g
  • Milk - 1 litre
  • Sweetened condensed milk - 1 tin (200 g)
  • Desiccated coconut - about 100 g
  • For garnishing:
  • Cashew 50 g (split into two)
  • Badam - 10 to 15, peeled and cut into thin strips
  • Dry grapes - 25 g
  • Elaichi - a few
  • Kesar (kungumappu) - a few strands
  • Dry coconut pieces - a few pieces, cut finely

How to Make Kalyana Payasam

  • Clean and soak the dals for about 1 hour.
  • Use just sufficient water to boil the dals in a pressure cooker and keep aside.
  • In a thick bottomed vessel, boil the milk and reduce it to 2/3rd of its quantity.
  • Keep aside.
  • Powder the jaggery and dilute in half a litre of hot water.
  • Drain out the impurities.
  • Boil the jaggery and keep aside.
  • To the pre-boiled milk, add the cooked dal slowly so that the dal does not turn into lumps.
  • Keep the flame low and keep stirring continuously.
  • Add one half of the desiccated coconut and the condensed milk (one forth of the tin).
  • Simmer for about 15 minutes.
  • Add the jaggery and keep stirring .
  • Add the rest of the desiccated coconut and simmer for about 5 minutes.
  • If the payasam is very thick, add pre-boiled milk as per requirement.
  • For garnish: roast cashew, badam and kismis (dry grapes) in ghee and add the kesar dissolved in milk.
  • Sprinkle with elaichi powder.