Akki kadle bele payasa recipe - Tandla Paays - Rice and chanadal kheer

Akki kadlebele payasa or kheer recipe -Wishing You all a Very Happy and Prosperous Akshay Tritiya. I am celebrating this special day with this delicious payasa. Akki kadlebele payasa is a traditional Coastal Karnataka dessert, prepared with rice, chana dal, coconut milk and jaggery. The combination of rice rava and chana dal gives extra texture and taste to the kheer.  In combination with coconut milk, jaggery and cardamom, this payasa releases unique mouth watering  flavor. This is really a delicious kheer which I  make often.

Akki Kadle Bele Payasa Recipe - Rice and Chanadal Kheer

Prep time : 15 mins
Cook time : 25 mins
Total time : 40 mins
Recipe type : Dessert-Payasa
Cuisine : Karnataka
Yield : Serves 6
Author : Vidya Chandrahas

Ingredients

• 1 cup basmati rice or any other rice
• 1 cup chana dal / split bengal gram
• 1 ½ cups jaggery
• 1 cup fresh grated coconut
• 7-8 cardamoms, powdered

Preparation

1. Wash and soak the rice for about 1 hour. Drain and add 2 cups of water. Grind it to a coarse paste and set aside.
2. Wash and cook the chana dal in 1 glass of water, until soft and set aside.
3. Grind the fresh coconut along with 1 glass of water to a smooth paste.  Strain thick coconut milk, using a soup strainer. Again grind it with water and strain  to get the thin coconut milk. 

Method

1. Heat 2 glasses of  water in a large vessel. Once the water boils, add rice paste and cook stirring continuously, until the rice paste boils and becomes soft. 
2. Once the rice rava become soft, add boiled chana dal, stir to combine, then add the jaggery and allow it to melt. 
3. Add both thick and thin coconut milk, stir in between and bring it to boil. Then simmer till the kheer becomes thick. It may take 3-4 minutes.
4. Once the kheer becomes thick, remove from the flame and add cardamom powder. Mix well. Garnish  with  cashew, almond and pistachio, if you like it.
5. Serve akki kadlebele payasa hot, warm or cold.