• Samanaa

Akki-kadalebele payasa (Rice-lentil pudding)

Updated: Aug 16, 2020

A native to Karnataka, this dish is considered auspicious and is very commonly prepared during festivals and celebrations and is delicious and nutritious! Soaking the rice and chana dal for at least 4 hours results in doubling of the quantity. The below measurements serves 3.

Cup measurement used – standard 1 cup = 240 ml

Serves 2


Rice (any variety) 2 tbsp

Chana dal 2 tbsp

Jaggery ¾ cup

Water ½ cup

Milk 2 cups

Cardamom 2 crushed

Cloves 2

Cashews 1 tbsp

Raisins 1 tbsp

Ghee 1 tbsp


Soak rice and dal for at least 4 hours. Once they double in volume, add ¾ cup of water, 2 cloves and pressure cook for 4 whistles. Once the pressure settles, make sure that the dal is nicely cooked – you should be able to squeeze it easily between your thumb and forefinger. Mash the mixture a little and keep it aside. In a pan, boil ¼ cup water with ¾ cup jaggery and add the rice-dal mixture to it. Mix well and let it simmer for 6-7 minutes. Turn off the heat. Do not add milk at this point as there are chances of curdling. In a small wok, heat ghee and fry cashews and raisins and add it to the payasa along with crushed cardamom. Just before serving, add milk, mix well and serve.

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