Akki Paayasa

Bengal gram and coconut milk kheer This is a Sanjeev Kapoor exclusive recipe.

New Update
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


  1. Soak chana dal in one and a half cups of water for two to four hours.
  2. Drain and cook along with cashewnuts in one and half cups of water till soft, taking care that the dal is not mashed.
  3. Take a pan, put grated jaggery in it. Heat.
  4. Add half a cup of water and stir till the jaggery dissolves.
  5. Add thin coconut milk to the melted jaggery mixture and cook on low heat till it comes to a boil.
  6. Mix rice flour in half a cup of water and make a smooth paste.
  7. Add this paste, a little at a time, to the simmering jaggery mixture and cook stirring continuously to avoid any lumps.
  8. Add green cardamom powder and mix. Continue to cook on low heat till the rice flour is cooked.
  9. Strain the cooked dal and cashewnuts and add to the boiling jaggery mixture. Mix well.
  10. Add the thick coconut milk.
  11. Mix well and take off the heat as soon as the mixture comes to a boil.
  12. Serve hot

Nutrition Info

Calories 2844
Carbohydrates 265
Protein 46.8
Fat 177.5
Other Fiber Iron - 18.6mg