Month: January 2016

Rice and Bengal Gram (Akki Kadale Bele Payasa) Pudding From Coorg

Greetings for the new year!

Let’s begin on a sweet note.

Here is a recipe for a sweet dish that is a favourite with everyone at home. This payasa or kheer is moderately sweet and  can be made on festive occasions. It is a very simple recipe that you can get right with very little effort. It can be served hot or cold and tastes great either way.

Rice Rava and Bengal Gram Payasa (2)

To make this for 4 people, you’ll need the following:

Ingredients

¾ cup Rice

¼ cup Bengal Gram

¼ cup Jaggery, grated (can be increased as per taste)

½ cup Milk

2 tbsp Ghee

¼ cup Raisins and Cashews

Grind:

½ cup Coconut, grated

3 Cardamoms

Method

  1. Wash the rice and the Bengal gram. Cook this with three cups of water in a pressure cooker (4 whistles).
  2. Once done, transfer into a thick bottomed vessel. Add ½ cup of water (should be watery) and let the mixture come to a boil. Keep stirring occasionally.
  3. Meanwhile, melt the jaggery by heating it in ¼ cup water. Once done, filter it to remove any impurities.
  4. Let the rice and Bengal gram mixture boil for a few minutes (3-4 minutes). To this, add the melted jaggery. Reduce the flame and let the mixture simmer and keep stirring from time to time.
  5. Next, add the ground coconut paste and stir well. Let the mixture simmer for 5 to 7 minutes.
  6. Now add milk, mix well and let the mixture simmer for another few minutes.
  7. Finally, fry the raisins and cashews in ghee. Add this to the rice mixture. Stir well and turn off the flame.

Serve the payasa hot or cold as desired.

 

Enjoy!