Akki kadlebele payasa step-by-step recipe with photos.
About this recipe
Akki Kadlebele Payasa or rice and Bengal gram kheer/pudding is a simple, yet delicious dish prepared mostly during festivals. Akki means rice and kadlebele means Bengal gram in Kannada. These two are the main ingredients of the dish. This is also served in most of the temples in Karnataka. This traditional dish is vegan, gluten-free, and refined sugar-free.
This sweet dish is wholesome and is a self-contained dish on its own. This is a very unique, less-known traditional dish which is also served as a Prasada in temples in Karnataka.
To prepare this delicious dish, I cook together rice and Bengal gram and simmer it with jaggery and dried coconut. That's it! The result is a beautiful pudding that tastes absolutely delicious.
This dish is refined sugar-free and vegan. A simple and unique dish that is ready in a few minutes and great for festivals. Try this authentic recipe for your next festival and enjoy it.
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Akki kadlebele payasa step by step instructions
1. Fry rice and chana dal in ghee
2. Cook together rice and chana dal until completely done
3. Add jaggery and mix well
3. Add dried coconut and simmer
Akki kadlebele payasa
- 1 cup rice
- 1 cup Bengal gram (chana dal)
- 2 cups jaggery
- ½ cup coconut dried or dessicated, grated
- 2 tbsp ghee
- A handful cashew
- A handful raisins
- 1 tsp cardamom powder
- Heat ghee in a thick bottom pan. Add cashew and raisins and fry until the cashew is golden and the raisins puff up. Set aside
- In the same pan, add the rice and chana dal and fry on low-medium flame for a few minutes
- Add sufficient water and bring it to boil. Cover and simmer until the rice and chana dal is completely cooked
- Add jaggery, coconut and 2 cups of water. Bring to boil and let it simmer for 15-20 minutes
- Adjust the consistency as per your preference by adding more water
- Add the cardamom powder, fried cashew, and raisin and mix well
- Serve warm or cold