Friday, December 26, 2008

Akki kadalebele payasa (Rice-channa dal kheer)

This payasam is usually served in temples & is also one of the sweet dishes prepared during occasions like wedding, brahmopadesham, naming ceremony etc. We would be having a comprehensive list of mouth watering dishes along with this payasam. So, this payasam would go unheard most of the times as we have to make place to eat other dishes too. Whenever I prepare, I ensure to prepare it more as I like eating it the next day as well. Not to forget, there are many versions of this payasam. My mother prepares 2 versions; I don’t remember my mom-in-law preparing this much, as paradi payasam takes the priority there.

I’m publishing both versions here. You can choose what you want. I have prepared version #1 as I fell short of khus-khus (poppy seeds) (Poppy seeds are not available in Singapore). Also, my personal choice is with coconut milk & no poppy seeds.

Version #1
Ingredients:
1 cup channa dal/gram dal
1 tbsp rice
1.5 cups powdered jaggery
1.5 cups thick coconut milk
1/2 cup water
½ tsp powdered cardamom powder/elaichi
1 tsp raisins
1 tsp cashew nuts
1 tsp ghee

Method:
  • Soak the channa dal for around an hour
  • Meantime, dry roast the rice until it gives out nice aroma, or is just turning golden brown.
  • Pressure cook the rice & channa dal together for 3 whistles. Don’t add too much water while cooking. If water is more, it has to be drained else payasam becomes too watery.
  • Dissolve jaggery in water & allow it to boil.
  • Add cooked channa dal & rice to it. Bring it to a boil.
  • Now add cardamom powder, coconut milk & boil it again.
  • Roast the cashew nuts & raisins in ghee. Add this to the payasam prepared.
  • Serve it hot or warm.

My mom substitutes coconut with poppy seeds to get the thickness in payasam. Moreover, my father prefers poppy seeds. Rice & channa dal are added in equal quantities here.
So, here is version #2 of the same payasam.
Ingredients:
3/4th cup channa dal
3/4th cup rice
1.75 cups powdered jaggery
3 tbsp grated coconut
1 tbsp khus-khus/poppy seeds/gasagase
1.5 to 2 cups water
½ tsp powdered cardamom powder/elaichi
1 tsp raisins
1 tsp cashew nuts
1 tsp ghee

Method:
  • Soak the channa dal for an hour
  • Dry roast the poppy seeds until they are warm. Soak it in water for 30mins.
  • Make a fine paste of coconut, cardamom powder & poppy seeds.
  • Pressure cook the channa dal & rice together for 3 whistles. . Don’t add too much water while cooking. If water is more, it has to be drained else payasam becomes too watery.
  • Dissolve jaggery in water & bring it to boil
  • Add cooked channa dal & rice to the jaggery water. Bring it to boil
  • Add the prepared paste to the channa dal mixture & cook it on a slow flame. (Around 10 mins)
  • Roast the cashew nuts & raisins in ghee. Add this to the payasam prepared.
  • Serve it hot or warm.