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Akki Kadalebele Payasa Recipe: How To Make Rice And Chana Dal Kheer

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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

AKKI KADALEBELE PAYASA RECIPE | RICE AND CHANA DAL KHEER | KADALEBELE PAYASA RECIPE | RICE CHANA DAL PAYASAM
Akki Kadalebele Payasa Recipe | Rice And Chana Dal Kheer | Kadalebele Payasa Recipe | Rice Chana Dal Payasam
Prep Time
10 Mins
Cook Time
35M
Total Time
45 Mins

Recipe By: Kavyashree S

Recipe Type: Sweets

Serves: 6

Ingredients
  • 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

Red Rice Kanda Poha
How to Prepare
  • 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.

Instructions
  • 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.
Nutritional Information
  • 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.

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Story first published: Wednesday, September 13, 2017, 9:49 [IST]
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