Kadale bele sabbakki payasa(channa dhal sabudana kheer)

Ingredients

Kadale bele( channa dhal//Bengal gram)—1/2 cup

Sabbakki (sabudana//tapioca)—1/4 cup

Jaggery powder ( Bella//gud)—1/2 cup

Fresh grated coconut( kayi turi)—3/4 cup

Ghee—2 tablespoon

Cashews ( godambi)—2 tablespoon

Raisins (drakshi)—2 tablespoon

Badam(almonds)—10

Cloves (lavanga)—5 to 6

Cardamom pods (ellaki//elaichi)—3

Saffron strands (kesar//kesari)—1 pinch

Edible camphor ( pachha karpoora)—small pinch

Water—3 cups

Wash and soak kadale bele and sabbakki in separate container for 30 minutes.

Cook Kadale belle and sabbakki ,cloves and 1 teaspoon of ghee with 3 cups of water in a pressure cooker For 5 to 6 whistles.

Mean while grind fresh grated coconut along with badami,cardamom pods to a smooth paste adding very little water.

Once the pressure reduces open the lid of cooker,add in jaggery powder,ground coconut paste,saffron strands and mix well.

Keep it back on stove and boil well until everything combined well.

Keep on stirring on medium flame.

Switch off the stove.

Heat ghee in a pan or laddle ,add in cashews and raisins and fry till raisins puffs up and cashews turns to light brown.

Pour over boiled payasa.

Finally add In edible camphor and mix well.

Consistency will be thick.

Delicious kadale belle and sabbakki payasa is ready to serve.

Serve hot or cold.