Akki Paayasa Bengal gram and coconut milk kheer This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2016 in Recipes Course 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 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 #Green cardamom powder #Jaggery (gur) #Rice flour #Thick coconut milk #Thin coconut milk Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article