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22 August, 2017

AKKI-KADLEBELE PAYASA/RICE-BENGAL GRAM KHEER

Posted in : PAYASA/KHEER on by : Divya Suresh Tags:

Akki-Kadlebele payasa is a sweet dish/Payasa necessarily made on the day of Ganesha chouthi/Ganeshana habba. No other kheer/payasa is made on that day, other than this. It is a simple and yummy payasa recipe and one of my favourite dish. Jaggery is used to get the sweetness. To make it modified we can use dates or date syrup and reduce the quantity of jaggery used. But the authentic payasa consists of jaggery only. To keep it simple here I have shown the quantities of ingredients in very less amount, so that youngsters/beginners might like and use this recipe on the festival day. The quantity of the ingredients used here is enough to serve 3 to 4 people, as we make so many other dishes also on the festival day. I have explained it along with step wise pics.

 

You may also like to check ⇒   sabbakki/sabudana payasa , avalakki/poha/beaten rice payasa , gasagase/Poppy seeds payasa , apple-almond payasa , appe payasa

 

Ingredients :

  • Rice – 1/4 cup
  • Bengal gram/Kadlebele – 2 tbsp
  • Water – 1 + 1/3 cup
  • Jaggery – 1/3 to 1/2 cup (I have put 1/3 cup)
  • Milk – 3/4 to 1 cup (adjust)
  • Ghee – 1&1/2 tsp
  • Cashew nuts – 2 tbsp
  • Raisins – 1/2 tbsp
  • Cloves – 4 nos.,
  • Grated fresh coconut – 2 tbsp
  • Cardamom powder – 1/8 tsp
  • Poppy seeds – 1/2 tbsp (optional)(I have not used)

 

PROCEDURE :

  • Heat 1 cup of water in a cooker, allow it to boil, now add in rinsed rice and bengal gram to it, stir well, close the lid and give it 2 to 3 whistles

  • Meanwhile heat 1/4 cup of water and dissolve the jaggery in it, strain the syrup and keep it aside

 

  • Heat ghee in a pan, add in cashew nuts and raisins, cloves (add poppy seeds also if using), when roasted add in jaggery syrup, when it starts boiling also add cooked rice-lentil mix

  

  • Combine everything well and allow it boil till it becomes dry, do not forget to stir in between

  • When it becomes dry ie… all the syrup is absorbed, add in cardamom powder and coconut

  • Combine well for 1 or 2 minutes and remove from the fire

  • If serving it immediately, then add in milk, otherwise milk can be added at the time of serving
  • Akki-Kadlebele payasa is ready to relish