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Main Ingredients | Split Bengal Gram, Thin Coconut Milk |
Cuisine | Karnataka |
Course | Desserts |
Prep Time | 3.30-4 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Akki Paayasa
- 1/2 cup Split Bengal Gram
- 1/2 cup Thin Coconut Milk halved
- 1 cup Jaggery (gur) grated
- 2 tablespoons Rice flour
- 1 1/2 cups Thin coconut milk
- 1 cup Thick coconut milk
- 1/2 teaspoon Green cardamom powder
Method
- Soak chana dal in one and a half cups of water for two to four hours.
- Drain and cook along with cashewnuts in one and half cups of water till soft, taking care that the dal is not mashed.
- Take a pan, put grated jaggery in it. Heat.
- Add half a cup of water and stir till the jaggery dissolves.
- Add thin coconut milk to the melted jaggery mixture and cook on low heat till it comes to a boil.
- Mix rice flour in half a cup of water and make a smooth paste.
- Add this paste, a little at a time, to the simmering jaggery mixture and cook stirring continuously to avoid any lumps.
- Add green cardamom powder and mix. Continue to cook on low heat till the rice flour is cooked.
- Strain the cooked dal and cashewnuts and add to the boiling jaggery mixture. Mix well.
- Add the thick coconut milk.
- Mix well and take off the heat as soon as the mixture comes to a boil.
- Serve hot
Nutrition Info
Calories | 2844 |
Carbohydrates | 265 |
Protein | 46.8 |
Fat | 177.5 |
Other Fiber | Iron - 18.6mg |
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