Akki Kadalebele Payasa (Rice Channa Dal Kheer) – Traditional Recipe

If you have eaten lunch in any South Indian temple, you will have definitely tasted Akki Kadalebele Payasa. This is one of my favorite sweet dish for many reasons. First, it is yummy to taste, second it if filling, third not much ghee is required. Love to eat this in combination with puliyogare. After trying many methods I have finally derived the right recipe. Try this and tell me how you liked it.

What you need

1. Rice – 1 cup
2. Channa gram – ½ cup
3. Coconut grated – ½ cup
4. Milk – 2 cups
5. Jaggery – 2 cups
6. Pure Ghee – 3-4 Spoons
7. Poppy Seeds – 1 Tbsp
8. Almond, dates, Cashew, Raisins, Elaichi as per individual likings.

How to make

First fry the channa gram with 1 spoon ghee. After 5 mts. Add rice and continue for another 5 minutes. Now cook this mixture in cooker, with sufficient water. You have to cook for a longer time than you cook rice so that channa gram gets cooked properly and the rice becomes soft.

Grind coconut, poppy seeds, Elaichi and ½ tablespoon rice, to a nice mixture. Add one cup water to 2 cups jaggery and heat it till jaggery melts. Filter this solution and then add the ground mixture to this and keep stirring for five minutes after it starts boiling. Now it becomes a thick paste. Now add rice and channa dal cooked, keep stirring, add boiled milk. Let the mixture boil for a few minutes. After it is a little cool, add fried cashew, almond and raisins. Add dates cut into small pieces for garnishing.

Now it is time to taste yummy Akki kadalebele payasa.

Isn’t it easy to make? And I am sure you will like the taste as well.