How to make Akki Paayasa -
Bengal gram and coconut milk kheer
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Bengal Gram, Thin Coconut Milk (पतला कोकोनट मिल्क / नारियल का दूध)
Cuisine : Karnataka
Course : Desserts
For more recipes related to Akki Paayasa checkout Chanadal Halwa, Madgane, Madgane, Coconut Parippu Payasam . You can also find more Desserts recipes like Besan ka Halwa Plum Paradise Fruits in Lavender Honey Plum Shortcake
Akki Paayasa Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 3.30-4 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Akki Paayasa Recipe
Split Bengal Gram 1/2 cup
Thin Coconut Milk halved 1/2 cup
Jaggery (gur) grated 1 cup
Rice flour 2 tablespoons
Thin coconut milk 1 1/2 cups
Thick coconut milk 1 cup
Green cardamom powder 1/2 teaspoon
Method
Step 1
Soak chana dal in one and a half cups of water for two to four hours.
Step 2
Drain and cook along with cashewnuts in one and half cups of water till soft, taking care that the dal is not mashed.
Step 3
Take a pan, put grated jaggery in it. Heat.
Step 4
Add half a cup of water and stir till the jaggery dissolves.
Step 5
Add thin coconut milk to the melted jaggery mixture and cook on low heat till it comes to a boil.
Step 6
Mix rice flour in half a cup of water and make a smooth paste.
Step 7
Add this paste, a little at a time, to the simmering jaggery mixture and cook stirring continuously to avoid any lumps.
Step 8
Add green cardamom powder and mix. Continue to cook on low heat till the rice flour is cooked.
Step 9
Strain the cooked dal and cashewnuts and add to the boiling jaggery mixture. Mix well.
Step 10
Add the thick coconut milk.
Step 11
Mix well and take off the heat as soon as the mixture comes to a boil.
Step 12
Serve hot
Nutrition Info
Calories : 2844 Kcal
Carbohydrates : 265 gm
Protein : 46.8 gm
Fat : 177.5 gm
Other : Iron - 18.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
