This weekend, I had company. On the top of it, it was Tamil New Year on Sunday. Since I had to cook a few different dishes for a few more people than usual, I choose this as the quick and easy dessert. This is actually a dessert that is famous in Madhwa community in Karnataka. Very similar to Akki Kadalebele Payasa but with few additions, few deletions.
One Year Back - Gulab Jamun - easier version, Science of Baking - Cookies
Two Years Back - Honey Cardamom Snack Cake
Three Years Back - Baklava, Eggless Pumpkin Brioche
Ingredients:
Bengal gram dal/dehusked split chickpea lentil - 1 1/2 cups
Jaggery - 1 1/2 - 2 cups (depending on how sweet the jaggery is and your taste preference)
Clarified butter / Ghee - 1/4 - 1/3 cup
Cashews - 1/4 cup (you can use more)
Raisins - 1/4 cup (you can use more if you prefer)
Poppy seeds - 3 TBSP
Cardamom - 8 crushed into powder
Dry coconut grated/ Kobbari / Copra - 3/4 cup (you could use up to 1 cup)
Method:
Wash and rinse the bengal gram dal. Add 4 1/2 cups of water to it and pressure cook till soft and mushy. When the pressure cooker is getting cooled, heat jaggery with little water to make a syrup. Let it boil and start frothing. Add the cooked dal/lentil to the jaggery syrup and stir well. If there is a lot of water along with the cooked lentil, it will take some time for it to thicken. Add grated dry coconut to it once it has thickened a little. When the mixture is at the consistency of your liking, heat ghee/clarified butter in a different saucepan. Toast cashews and raisins in it. After raisins are plumped up, add poppy seeds to ghee. Mix well and let the poppy seeds pop. It will pop in few seconds. Turn off the heat of the sauce pan and add the contents to the lentil jaggery mixture and stir well. Add cardamom powder and after few minutes, turn off the heat. Consistency of this dessert should be more like a soup when hot. You should be able to ladle it very easily. It thickens a little after it cools down.
Check out what my two friends are cooking as weekend special - Srivalli , Vaishal.
Enjoy.
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Two Years Back - Honey Cardamom Snack Cake
Three Years Back - Baklava, Eggless Pumpkin Brioche
Ingredients:
Bengal gram dal/dehusked split chickpea lentil - 1 1/2 cups
Jaggery - 1 1/2 - 2 cups (depending on how sweet the jaggery is and your taste preference)
Clarified butter / Ghee - 1/4 - 1/3 cup
Cashews - 1/4 cup (you can use more)
Raisins - 1/4 cup (you can use more if you prefer)
Poppy seeds - 3 TBSP
Cardamom - 8 crushed into powder
Dry coconut grated/ Kobbari / Copra - 3/4 cup (you could use up to 1 cup)
Method:
Wash and rinse the bengal gram dal. Add 4 1/2 cups of water to it and pressure cook till soft and mushy. When the pressure cooker is getting cooled, heat jaggery with little water to make a syrup. Let it boil and start frothing. Add the cooked dal/lentil to the jaggery syrup and stir well. If there is a lot of water along with the cooked lentil, it will take some time for it to thicken. Add grated dry coconut to it once it has thickened a little. When the mixture is at the consistency of your liking, heat ghee/clarified butter in a different saucepan. Toast cashews and raisins in it. After raisins are plumped up, add poppy seeds to ghee. Mix well and let the poppy seeds pop. It will pop in few seconds. Turn off the heat of the sauce pan and add the contents to the lentil jaggery mixture and stir well. Add cardamom powder and after few minutes, turn off the heat. Consistency of this dessert should be more like a soup when hot. You should be able to ladle it very easily. It thickens a little after it cools down.
Check out what my two friends are cooking as weekend special - Srivalli , Vaishal.
Enjoy.
Champa, I love the shine your dish has got..I read about this just recently and you are posting it..Looks awesome..
ReplyDeleteJust love it, beautiful click....
ReplyDeleteDelicious and lovely looking dessert.
ReplyDeleteDeepa
Loved every bit of this post. Fabulous dessert champa:)
ReplyDeleteThis is a very healthy sweet..nice
ReplyDeleteLove this hayagreeva very much,but am yet to post in my space.
ReplyDeleteThis is a new recipe for me to try on desserts! Thank you Champa.
ReplyDeleteCooking the daal and then making halwa is new to me... I love anything to do with chana dal..and a very Happy new year!!
ReplyDelete