Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer: | How to make Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer:

By Shri Kripa  |  26th Apr 2017  |  
5.0 from 1 review Rate It!
  • Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer:, How to make Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer:
Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer:by Shri Kripa
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

1

1





About Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer: Recipe

In Mangalore, we celebrate Ugadi festival by savoring a kadle bele (Bengal gram or chanadal) and gerubeeja (raw cashew) payasa. It is a delicious dessert which is made more delightful because of the cashew nuts which are present in every spoonful.

Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer: is one dish which makes its accompaniments tastier. With the right mix of flavours, Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer: has always been everyone's favourite. This recipe by Shri Kripa is the perfect one to try at home for your family. The Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer: recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer: is 20 minutes and the time taken for cooking is 20 minutes. This is recipe of Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer: is perfect to serve 6 people. Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer: is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer:. So do try it next time and share your experience of cooking Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer: by commenting on this page below!

Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer:

Ingredients to make Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer:

  • Chana dal/ split Bengal gram – 1 cup
  • Whole raw cashew – 1 cup
  • Coconut milk – 1 tetra pack
  • Jaggery – 1 ½ block (used organic jaggery blocks)
  • Cardamom powder – ½ tsp.
  • Salt – ½ tsp.

How to make Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer:

  1. At first we have to remove outer cover of the young cashew.
  2. Take one bowl, put all those young and raw cashew kernels into it, pour boiling water and keep it aside for 10 to 15 minutes by closing the lid.
  3. When outer cover of the kernels swells, remove the outer cover and keep aside.
  4. Wash chana dal and cook this in a cooker by putting sufficient water for two whistles.
  5. Cook dal till it is perfectly cooked. Dal should be well cooked and easily crushed.
  6. When its pressure relieves add cashew kernels and cook. After one whistle, switch off the gas and cool this.
  7. Now add salt and jaggery and boil till you get a nice aroma and till the raw smell of jaggery disappears.
  8. When it is done, add one tetra pack of coconut milk and give one boil. That is it. Garnish with powdered cardamom and enjoy.

My Tip:

Note:1) Doneness is very important, after adding jaggery, dal becomes little stiff and firm. 2) If you don’t have access to raw cashew kernels, you can use regular cashew and you can cook this with chana dal for 3 whistles and proceed by adding jaggery. 3) If you are using fresh coconut for extracting milk, take grated coconut (from one coconut), add one cup of water and grind, and extract milk. (This is a thick extract and should be added at the end) - Once again add little water and grind, to take out thin milk and you can add this while boiling jaggery. 4) If you are using regular jaggery, at first self-boil this with little water, make a liquid and sieve this before adding to the kheer, to remove impurities.

Reviews for Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer: (1)

Suman Yadav8 months ago

i will try it soon
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