Sweets recipes | Havyaka

Kadle bele paayasa | Chana daal kheer

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Kadle bele or chana daal is husked and split bengal gram, and used widely in our cuisine especially in festive dishes. Kadle bele paayasa is an old fashioned traditional dessert, but simple and flavourful sweet made during Ganesh Chaturthi.

Though kadle bele paayasa is quite rare to see now, this kheer is known for its rich and indulgent flavour, resulting from ingredients lentils, jaggery, cardamom, and milk. Optionally, you can top with dry grapes (raisins) and / or nuts. This simple and easy to prepare classic sweet treat is enjoyed during festivals and special occasions.

Prep time

5 mins

Cook time

25 mins

Cool off time

0 Total time

30 mins

Course

Sweets

Diet

Vegetarian

Difficulty level

Easy

Servings

4 cups

Ingredients

½ cup kadle bele or chana dal or split bengal gram
½ liter milk – boiled milk
2 tablespoons jaggery or as required
⅙ teaspoon salt or as required
5 cardamoms
Water as required

Cookware / Utensils

Thick pan or vessel
Bowl(s)
Spoon or Ladle
Mortar and pestle

Instructions

Rinse lentils until clean. If you prefer, you can soak them for about 20 minutes.
Add water and cook the lentils stirring occasionally.
Cook the lentils to a very soft texture and mash half of the cooked lentils.
Add jaggery, and salt. Mix well and continue to cook for 5 minutes.
Then switch off and add milk. Mix well.
Remove, rinse, and powder cardamom seeds.
Add cardamom powder and mix well.
Serve the paayasa hot, warm, or at room temperature.

Optionally you can add golden raisins (dry grapes) or nuts.

Step by step guide

How to make kadle bele paayasa

1. Rinse lentils until clean. If you prefer, you can soak them for about 20 minutes.

2. Add water and cook the lentils stirring occasionally.

3. Cook the lentils to a very soft texture.

4. Mash half of the cooked lentils.

5. Add jaggery, and salt.

6. Mix well and continue to cook for 5 minutes.

7. Then switch off and add milk. Mix well.

8. Remove, rinse, and powder cardamom seeds.

9. Add cardamom powder and mix well.

10. Serve the paayasa hot, warm, or at room temperature.

Optionally you can add golden raisins (dry grapes) or nuts.

Notes

Mash 50% of lentils once cooked. This is required to add the right consistency to paayasa / kheer. But do NOT mash all.
Add hot or boiled and cooled milk. If you are adding hot milk, wait for a couple of minutes after switching off. Do not add raw / whole milk.
Adjust the consistency (thin / thick) by adding less or more milk as you prefer.