Kadle Bele Payasa | Chana Dal Payasam – Bisu Parba Special

Kadle Bele Payasa | Chana Dal Payasam – Bisu Parba Special

Kadle Bele Payasa | Chana Dal Payasam | Kadle Salai Payasa with stepwise pics

Hello Dear Foodies,
Kadle Bele Payasa – Kadle Salai Payasa / Chana Dal kheer is a delicious sweet or dessert prepared using split chickpeas (chana dal) , coconut milk and  jaggery which is then flavored with cardamom and  tempered with ghee roasted nuts and raisins. Desserts are the highlight of every Indian festival. And no south Indian festival is complete without a payasa. The delectable Kadale bele payasa is a staple in the ‘Vishu’ festival.

Souramana Ugadi, popularly known as ‘Vishu / Bisu’ heralds the beginning of a new year for those following the solar calendar.Various religious rituals and special puja will be held in temples on this auspicious occasion .This festival also celebrates the harvest of the previous year and sowing for the New Year begins on this day. Like any festival in India, ‘Bisu’ too is incomplete without its extensive range of traditional delicacies. Meals are served on a plantain leaf and payasa is an integral part of this festive meal. Ah! The joy of relishing the payasa from the banana leaf . Priceless !!
So here I bring you the recipe of the Chana dal payasa. Serve it hot or cold It tastes amazing either ways. Happy Vishu to all my Lovely readers. May the New Year fill your life with Joy , Prosperity and Happiness.

 

You may love to try

 

Kadle Bele Payasa | Chana Dal Payasam

April 14, 2018
: 8
: 5 min
: 25 min
: 30 min

a delectable payasa prepared with chana dal , jaggery and coconut milk

By:

Ingredients
  • 1/2 cup Kadale bele / chana dal
  • 2 tablespoon semolina / rava
  • 1 to 1 1/4 cup jaggery / bella
  • 1 cup fresh grated coconut
  • 2 to 3 cardamom
  • 2 tablespoon ghee
  • 1 tablespoon cashews
  • 1 tablespoon almond slivers (sliced almonds)
  • 1 tablespoon raisins
Directions
  • Step 1 Wash the chana dal well and pressure cook it with 2 cups of water on medium heat for 3 to 4 whistles. Make sure that the dal is cooked well.
  • Step 2 Transfer the cooked chana dal to a heavy-bottomed pan.
  • Step 3 Dry roast the semolina till aromatic and add it to the chana dal stirring continuosly. Stirring is important as the semolina tends to clump otherwise.
  • Step 4 Bring the mixture to a boil on medium low heat.
  • Step 5 Meanwhile blend the coconut along with cardamom and enough water to a fine paste.
  • Step 6 Add the coconut paste to the cooked dal (you can also strain the coconut milk discarding the pulp) .Allow it to boil for a minute or two.
  • Step 7 Melt the jaggery with a few tablespoons of water and strain it into the payasa.
  • Step 8 After adding jaggery syrup, allow it to boil on medium low heat for 6 to 8 minutes. Then turn off the heat.
  • Step 9 Heat ghee in a ladle,add cashews and almonds.Once they turn golden in color, add raisins. Fry it until it puffs up. Turn off the heat and add this to the payasa.
  • Step 10 Chana dal payasa is ready to be served

In Pics

Wash the chana dal well and pressure cook it with 2 cups of water on medium heat for 3 to 4 whistles. Make sure that the dal is cooked well.Transfer the cooked chana dal to a pan.


Dry roast the semolina till aromatic and add it to the chana dal stirring continuosly. Stirring is important as the semolina tends to clump otherwise.Bring the mixture to a boil on medium low heat.


Meanwhile blend the coconut along with cardamom and enough water to a fine paste. .Add the coconut paste to the cooked dal (you can also strain the coconut milk discarding the pulp) .Allow it to boil for a minute or two.


Melt the jaggery with a few tablespoons of water and strain it into the payasa. After adding jaggery syrup, allow it to boil on medium low heat for 6 to 8 minutes. Then turn off the heat. (The payasa will thicken after cooling)


Heat ghee in a ladle,add cashews and almonds.Once they turn golden in color, add raisins. Fry it until it puffs up. Turn off the heat and add this to the payasa.


Chana dal payasa is ready to be served.

Kadle Bele Payasa

Notes :

*Adding semolina helps to thicken the payasa. It is completely optional.

*If you see that the payasa  has turned thick at any point of time , add water or milk to dilute it to the required consistency.

Thank you for stopping by 🙂 If you have any questions here, let me know in comments below.

Till the next recipe Keep Smiling and Spread Happiness 🙂

 Smitha

Did you make a recipe?
Tag @thekaravaliwok on Instagram and hashtag it #thekaravaliwok. I would love to see your creations



19 thoughts on “Kadle Bele Payasa | Chana Dal Payasam – Bisu Parba Special”

Leave a Reply


error: Content is protected !!