Payasa is a type of South Indian pudding prepared using split Bengal Gram / Chik Pea. Kadalebele Payasa is a favourite among Kannadigas during festivals.
Recipe: South India
Time Required: 20 Minutes
2 Cups Kadalebele / Split Bengal Gram also known as Chik Pea
2 Cups Jaggery, grated
10 – 12 Raisins, Fried in Ghee/Clarified Butter
10 Cashew nuts to cook with Kadalebele
5 Cashew nuts, chopped and fried in Ghee
1 1/2 Cup Coconut Milk
1tsp Cardamom Powder
Cook Kadalebele and Cashew nuts with 2 cups of water in cooker sieve and leave it aside. In a thick-bottomed pan add Jaggery and add one cup of water. After the jaggery melts, sieve the Jaggery mixture and again pour into the pan.
Add Coconut milk.
Mix well and bring to a boil.
Add the cooked Kadalebele and mix well.
Add more water if the mixture is too thick. Mix well and bring to a boil.
Remove to a serving dish add Cashew nuts and Raisins and mix well.
Serve hot Kadalebele Payasa.