Kadale Bele Saabakki Kayi Halu Payasa – Navaratri Special Recipe Day 6
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Imagine the combination of the 3 along with jaggery. The combined aroma is great to taste and relish.
I have been doing and posting Payasa recipe every day during Navaratri. But the sad part is that composing/editing/publishing the recipe went a little out of schedule and has been lagging behind.
Yet, making sure that I don’t break the recipe series I started myself, here is another payasa recipe to share with you all.
Kadale Bele Saabakki Kayi Halu Payasa. To make things simpler,
Kadale Bele is Bengal Gram
Saabakki is Sabudana
Kayi Halu is Coconut milk
You will need
Half cup Bengal gram
Half cup saabakki/saabudana
One cup jaggery
One cup fresh coconut milk
A pinch of salt
Ghee roasted dry fruits (optional)
Bring 1 cup of water to boiling state. Add sabudana to the boiling water and allow it to cook under low flame. Keep stirring at short intervals to make sure that it does not stick to the bottom of the vessel.
Mean while pressure cook Bengal gram with little water. It is preferred that Bengal gram is soaked for about one hour.
Sabudana will turn transparent when completely boiled.
Then add all the cooked Bengal gram dal and add jaggery pieces. Boil for 5 minutes until you get the aroma of boiling jaggery.
At this point, add coconut milk and boil just for a minute.
Add a tiny pinch of salt and stir well.
Top the payasa with ghee roasted cashew/raisins/almond if you prefer it to be so.
Offer the payasa to Goddess during the Navaratri Puja and then serve the payasa prasada to everyone at home.