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+ servings

Akki kadlebele payasa




  • 1 cup rice
  • 1 cup Bengal gram (chana dal)
  • 2 cups jaggery
  • ½ cup coconut dried or dessicated, grated
  • 2 tablespoon ghee
  • A handful cashew
  • A handful raisins
  • 1 teaspoon 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