Name: Kadle Bele –Gerubeeja Payasa / Chana dal and Cashew Kheer: recipe by Shri Kripa at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 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.

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.

Ingredients Serving: 6

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.

Instructions

At first we have to remove outer cover of the young cashew.
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.
When outer cover of the kernels swells, remove the outer cover and keep aside.
Wash chana dal and cook this in a cooker by putting sufficient water for two whistles.
Cook dal till it is perfectly cooked. Dal should be well cooked and easily crushed.
When its pressure relieves add cashew kernels and cook. After one whistle, switch off the gas and cool this.
Now add salt and jaggery and boil till you get a nice aroma and till the raw smell of jaggery disappears.
When it is done, add one tetra pack of coconut milk and give one boil. That is it. Garnish with powdered cardamom and enjoy.

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