Click it and Unblock the Notifications
Latest Updates
-
Amitabh Bachchan's Misunderstood Blog Sparked Concern, But His Real Medical Battles Define Resilience -
Jaipur Ranks 6th Among World's Happiest Cities 2026: The Culture Behind The Joy -
Why Green Is the Colour of Sawan: History, Symbolism, and Styling Tips -
Legionnaires' Disease Outbreak: What It Is, Symptoms, Causes, And Prevention Explained -
Ananya Panday's Gaurav Gupta Couture Featured 12,000 Pearls, 2,600 Petals And A Celestial Love Story -
Kharchi Puja 2026: Tripura's Ancient Festival Where The Heads Of Fourteen Deities Are Worshipped -
World Brain Day 2026: How Quality Sleep Helps Safeguard Your Brain Health -
National Mango Day 2026: Why Mango Is Called The 'King Of Fruits' And What Sets It Apart -
Is It Monsoon Hair Fall Or Something More Serious? How To Tell -
World Brain Day 2026: Date, History, Theme, and Why It Matters
Akki Kadalebele Payasa Recipe: How To Make Rice And Chana Dal Kheer
Akki kadalebele payasa is a unique South Indian speciality that is prepared for all special occasions and festivals. Here is a video recipe and the step-by-step procedure with images.
Akki kadalebele payasa is a traditional sweet dish that is unfamiliar in most part of the country. This unique delicacy is exclusive to South India and is prepared for most festivals and other celebrations and functions.
In Karnataka, the akki kadalebele payasa is prepared for most auspicious functions like weddings, naming ceremonies and so on. It is also a popular naivedyam recipe, which is distributed in temples.
The akki kadalebele payasa is mainly prepared with rice and chana dal cooked in a jaggery syrup. Ground coconut is added for flavour. Traditionally, the rice chana dal payasam has poppy seeds as an ingredient and hence is a good sweet to end your meal with.
This delicious sweet is easy to prepare and can be done quickly without any expertise required. So, if you'd like to try an authentic South Indian recipe to elevate your celebration and joy, continue reading the step-by-step procedure with images and also have a look at the video.
AKKI KADALEBELE PAYASA VIDEO RECIPE
Recipe By: Kavyashree S
Recipe Type: Sweets
Serves: 6
-
Kadalebele (chana dal) - ¾th cup
Rice - ½ cup
Water - 6½ cups
Poppy seeds (Khasakhas) - 1 tbsp
Grated coconut - 1 cup
Jaggery - 1 cup
Ghee - 1 tbsp
Broken cashew nuts - ¼th cup
Raisins - ¼th cup
Cardamom powder - ¼th tbsp
-
1. Add kadalebele in a heated pan.
2. Then, add rice.
3. Dry roast it for about 2 minutes on medium flame.
4. Add the mixture in a pressure cooker.
5. Add 5 cups of water.
6. Pressure cook it for up to 3-4 whistles and allow it to cool.
7. Meanwhile, add poppy seeds in a heated pan.
8. Dry roast it for a minute until the raw smell goes away.
9. Add grated coconut in a mixer jar.
10. Then, add the roasted poppy seeds.
11. Add half a cup of water.
12. Grind it into a smooth paste and keep it aside.
13. Add jaggery in a heated pan on medium flame.
14. Immediately, add half a cup of water to avoid burning.
15. Allow the jaggery to dissolve and boil it for approximately 5 minutes.
16. Once it starts to boil, add the cooked dal-rice mixture on a low flame.
17. Mix well and add half a cup of water.
18. Add the ground paste and stir well.
19. Allow it to cook for 2-3 minutes.
20. Meanwhile, add ghee in a heated pan.
21. Add the cashew nuts and sauté.
22. Once it starts to turn brown, add raisins.
23. Sauté well for a minute and then add it to the payasa.
24. Add cardamom powder.
25. Mix well and serve hot.
- 1. You can cook the rice and kadalebele with a cup of milk added to it as well, to make it rich.
- 2. When the cooked rice mixture is added to the jaggery syrup, make sure the stove is set on low flame.
- 3. You can add coconut milk while cooking it too, to give it an unique flavour.
- Serving Size - 1 cup
- Calories - 558 cal
- Fat - 15 g
- Protein - 11 g
- Carbohydrates - 104 g
- Sugar - 77 g
- Fibre - 6 g
STEP BY STEP - HOW TO MAKE AKKI KADALEBELE PAYASA
1. Add kadalebele in a heated pan.
2. Then, add rice.
3. Dry roast it for about 2 minutes on medium flame.
4. Add the mixture in a pressure cooker.
5. Add 5 cups of water.
6. Pressure cook it for up to 3-4 whistles and allow it to cool.
7. Meanwhile, add poppy seeds in a heated pan.
8. Dry roast it for a minute until the raw smell goes away.
9. Add grated coconut in a mixer jar.
10. Then, add the roasted poppy seeds.
11. Add half a cup of water.
12. Grind it into a smooth paste and keep it aside.
13. Add jaggery in a heated pan on medium flame.
14. Immediately, add half a cup of water to avoid burning.
15. Allow the jaggery to dissolve and boil it for approximately 5 minutes.
16. Once it starts to boil, add the cooked dal-rice mixture on a low flame.
17. Mix well and add half a cup of water.
18. Add the ground paste and stir well.
19. Allow it to cook for 2-3 minutes.
20. Meanwhile, add ghee in a heated pan.
21. Add the cashew nuts and sauté.
22. Once it starts to turn brown, add raisins.
23. Sauté well for a minute and then add it to the payasa.
24. Add cardamom powder.
25. Mix well and serve hot.
Continue with Google