A staple sweet in Karnataka is varieties of payasa. Akki kadale bele payasa is a wholesome sweet dish and kids love it. It is a self contained dish on its own and works well in big feasts well. Soft rice and chana dal are cooked with ground coconut and elaichi. It is then mixed with melted jaggery.
Akki kadale bele payasa is adorned with crunchy cashews and soft raisins fried in ghee. Oh my word, the combination is delectable and tastes absolutely delicious. We love this dish at home very much and make it regularly for festivals or feasts.
Akki kadale payasa is very easy to make and you cannot go wrong in making this dish. Simple spices like laung adds to the warmth of the dish and elaichi makes it fragrant. Try more payasa recipes from FOI, hayagreeva, seviyaan kheer, carrot payasa etc. Try more sweets from FOI, kaju katli, carrot halwa, beetroot halwa, kalakand etc from FOI.
- ½ Cup akki/rice/chawal
- 2 Tbsp kadale bele/chana dal
- ½ Cup jaggery
- 2 Tbsp raisins
- 8-10 cashews
- 2 Tbsp ghee
- 4-5 powdered elaichi
- 1-2 cloves/laung
- ½ Cup grated coconut
- ½ Cup milk
- 2 Cups + 1 Cup water
- Heat a pan, lightly roast chana dal on low flame till it lightly changes colour, keep aside
- In the same pan, roast rice on low flame
- Add rice to chana dal and give it a mix
- Pour 2 Cups water and add a few drops of ghee
- Pressure cook for 3 whistles
- In another vessel, add jaggery and pour 1 Cup water
- Heat on low flame till it melts
- In a mixer jar, add coconut and elaichi
- Grind into a paste with water
- Pour this paste into melted jaggery water and start mixing
- Let it come to a light simmer
- Add cooked rice and dal to this coconut-jaggery mixture and mix well
- Let it boil on low flame for 5 more minutes, mash the dal a bit
- Next pour milk and mix very well
- Heat ghee in a small pan, fry laung, cashews and raisins
- Add this to the ready payasa
- Akki kadale bele payasa is ready to savour
Adjust consistency by adding little more milk if it becomes too thick
You can also use coconut milk instead of grinding coconut
Akki Kadale Bele Payasa Stepwise:
Heat a pan, lightly roast chana dal on low flame till it lightly changes colour, keep aside
In the same pan, roast rice on low flame
Add rice to chana dal and give it a mix
Pour 2 Cups water and add a few drops of ghee
Pressure cook for 3 whistles
In another vessel, add jaggery and pour 1 Cup water
Heat on low flame till it melts
In a mixer jar, add coconut and elaichi
Grind into a paste with water
Pour this paste into melted jaggery water and start mixing
Let it come to a light simmer
Add cooked rice and dal to this coconut-jaggery mixture and mix well
Let it boil on low flame for 5 more minutes, mash the dal a bit
Next pour milk and mix very well
Heat ghee in a small pan, fry laung, cashews and raisins
Add this to the ready payasa
Akki kadale bele payasa is ready to savour
