HomePayasa| Kheer| Akki Kadalebele Payasa| Rice bengal gram Kheer|

Akki Kadalebele Payasa| Rice bengal gram Kheer|

Posted in : Payasa| Kheer| on by : Divya Suresh Tags: , , , , , , ,

ಅಕ್ಕಿ ಕಡಲೇ ಬೇಳೆ ಪಾಯಸ |

Akki Kadlebele payasa is a sweet dish/Payasa necessarily made on the day of Ganesha chaturthi/Ganeshana habba. No other kheer/payasa is made on that day, other than this.

This is a simple and yummy payasa recipe and one of my most favourite Payasa/Kheer as well. Jaggery is used to get the sweetness. To make it in a modified way 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 should be enough to serve 3 to 4 people, as we make so many other dishes also on the festival day. Below I have explained the recipe along with step wise pics.

 Ingredients : measuring cup used – 250 ml

  • 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