Wednesday, February 11, 2009

Kadalebele Payasa/ Chanadal Kheer




Kadalebele payasa is an integral part of many festive occasions back in Bangalore.This payasa tastes good with Kadalebele Vobattu also.This is also served in many temples as Prasada. If you were to have lunch in Raghavendra Mutt then this payasa will be served for sure.It tastes very good. I made this for the first time after my husband reminded me to make this payasa and was joking that being a Madhwa never had made Kadalebele payasa :) So got the exact recipe from Mom.It was a superhit and everyone in my family loved it.

Ingredients:

Channa Dal- 1 cup
Jaggery(powdered) - 1/2 cup
Coconut milk - 1/2 cup
Khus Khus- 1 tsp
Cashews
Raisins
Cardamom- 1/2 tsp
Ghee - 2 tbsp
Milk (optional)- 1/2 cup

Method:

Pressure cook the Channa Dal with 2 cups of water (3 whistles).Dry roast the Khus Khus and powder it.Roast the cashews,raisins in ghee and keep aside.Grind the coconut with water for coconut milk or you can use the store bought one. I prefer home made.Add Khus Khus powder,Coconut milk,Jaggery to the chana dal cooked and boil.Keep stirring so that it wont catch the bottom.(You can add boiled milk here if you prefer).Add some ghee in the end for a nice aroma.Add Cardamom,Raisins and cashews.Mix well.You can serve it hot or cold.

2 comments:

Happy cook said...

I love payasom and this looks so yummy.

Usha said...

This is such a delish and hearty payasam...

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