1. 1 cup mung dhal
  2. 2 grated coconuts or 2 cups of tinned coconut milk
  3. 2 tinned condensed milk (nestle)
  4. 2 tinned anchor carnation milk
  5. 2 liter liquid milk
  6. Raisins / sultana
  7. Badam / almonds shredded
  8. 1/2 cup Sago/ sabudana
  9. powdered ginger 1tsp
  10. powdered elachi 1tsp
  11. 4 tbsp Ghee
  12. 3/4 cup powdered milk


  1. Check to see that there are no stones in the mungh dhal,  wash it clean and drain out all water.
  2. Heat ghee in a pot and fry the washed mungh dhal.
  3. Drain out any excess ghee and add 2 cups of water to the pot of dhal and boil it.
  4. Add 1 cup of water to the grated coconut flesh and Squeeze out the milk. Strain the milk and pour it in the boiling dhal.
  5. When coconut milk starts to soak, add the liquid milk and raisins.
  6. Pour the 3/4 cup of powdered milk to the boiling mixture.
  7. When dhal is tender and dissolved well, add carnation milk and keep stirring
  8. Wash sabudana/sago and add it to the boiling mixture.
  9. Add condensed milk while stirring.
  10. Add elachi powder, ginger powder, shredded Badam/almonds, mix this well for 2 minutes and take it off the heat (If the mixture is very thick, add more liquid milk and simmer for few seconds).


  1. Keep stirring in the last few steps (steps 7 onwards) otherwise it will start burning.
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Pysam / payasam recipe (Fiji Indian), 6.1 out of 10 based on 43 ratings