Onam in Kerala is celebrated with joy, colours, and, of course, food. Families and friends gather around to enjoy the traditional sadya spread, and desserts play a big part in the celebrations.
If you want to bring something new to your Onam table without losing its authentic touch, try these Golden Payasam Tartlets.
Ingredients You’ll Need
For Tart Shells:
- Refined Flour (150 g)
- Cold Cubed Butter (75 g)
- Powdered Sugar (75 g)
- Cold Milk (15 ml)
- Pinch of Salt.
For Filling:
- Split Yellow Moong Dal (100 g)
- Melted Jaggery (200 g in ½ cup water)
- Thin Coconut Milk (400 ml)
- Thick Coconut Milk (200 ml)
- Ghee (2 tbsp)
- Cashews (15-20)
- Raisins (15-20)
- Lightly Roasted Grated Coconut (2 tbsp)
- Cardamom Powder (1½ tsp).
For Topping:
- 2 Sliced Bananas
- Jaggery (3 tbsp)
- Ghee (1 tbsp).
- For Garnish
- Whipped Cream (300 g)
- Roasted Cashew Nuts (2 tbsp)
- Berry Dust/Tuile
Method
Step 1: Mix the flour with butter, sugar, and salt until crumbly. Add milk to bind, chill for 20 minutes.
Step 2: Roll, cut, and line molds (4.5 cm x 1.5 cm). Bake at 180°C for 12-15 minutes. Let it cool.
Step 3: Roast the dal till fragrant. Cook with 1½ cups water until soft, then mash it gently. Add thin coconut milk and cook for 5 minutes.
Step 4: Stir in jaggery syrup, simmer till slightly thick.
Step 5: Add thick coconut milk, cook for 2 minutes.
Step 6: Fry cashews, raisins, and coconut in ghee, mix in. Finish with cardamom.
Step 7: Heat ghee and add some banana slices. Sprinkle jaggery on it and cook till banana slices turd golden and glossy.
Step 8: Spoon the prepared payasam into tart shells and top with caramelised banana.
Step 9: Add whipped cream, roasted cashews, and garnish accordingly. Serve at room temperature.
This festive dessert is sure to impress your guests with its perfect balance of tradition and creativity. Enjoy!
