Indian Recipes

Heavenly Avarekalu Payasa: Traditional Karnataka Broad Beans Dessert

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Avarekalu Payasa Recipe – Broad Beans Payasa

Indulge in the delightful sweetness and rich flavors of Avarekalu Payasa, a traditional dessert from the beautiful state of Karnataka, India. This delectable dish, made from broad beans (avarekalu), fresh coconut, and jaggery, is not only easy to prepare but also packed with nutrients, making it a wonderful treat to enjoy after a fulfilling meal or during special occasions.

Ingredients

Ingredient Quantity
Avarekalu (Broad Beans) 1/2 cup
Fresh coconut (grated) 1/3 cup
Poppy seeds 3 teaspoons
Jaggery (grated) 1/3 cup
Salt A pinch
Cardamom pods/seeds 3 cloves
Ghee 2 teaspoons
Cashew nuts 10 pieces
Raisins 10 pieces

Nutritional Information (Per Serving)

Nutritional Component Amount
Calories Approximately 200
Protein 4 g
Carbohydrates 30 g
Dietary Fiber 5 g
Sugars 10 g
Fat 8 g

Preparation Time

Activity Time (minutes)
Preparation 10
Cooking 15
Total 25

Servings

| Servings | 4 |

Cuisine

Cuisine Karnataka

Course

Course Dessert

Diet

Diet Vegetarian

Instructions

To begin making Avarekalu Payasa, start by washing the broad beans thoroughly. Then, place them in a pressure cooker along with enough water to cover the beans. Pressure cook the beans for one whistle, then turn off the flame and allow the pressure to release naturally. It is essential to ensure that the beans do not become mushy; they should retain a slight firmness. If desired, you can remove the skins from the beans, as this will lend a smoother texture to your payasa.

Next, take a mixer jar and combine the grated coconut, poppy seeds, and cardamom pods. Add a small amount of water to facilitate the blending process and grind the mixture into a thick paste. Set this coconut mixture aside for later use.

In a heavy-bottomed pan, over a low flame, add the grated jaggery along with a splash of water. Allow the jaggery to dissolve completely, stirring occasionally. Once dissolved, strain the jaggery syrup through a sieve to remove any impurities. Return the filtered syrup to the pan and incorporate the ground coconut paste along with the cooked avarekalu. Allow the mixture to boil gently over low heat for 10 to 12 minutes, stirring continuously. As you stir, you can lightly mash some of the beans if you prefer a smoother consistency in your payasa.

While the payasa is simmering, heat 2 teaspoons of ghee in a separate small pan. Add the cashew nuts and raisins to the ghee, frying them until the cashews are golden brown and the raisins puff up. Once they reach the desired color, turn off the heat and add the fried mixture to the payasa, giving it a good mix to distribute the nuts and raisins evenly throughout the dessert.

Your delightful Avarekalu Payasa is now ready to be served! This rich and aromatic dessert can be enjoyed warm or at room temperature. It pairs beautifully with a traditional Karnataka-style meal, such as Majjige Huli (buttermilk curry), steamed rice, and Akki Peni Sandige (rice idiyappam fryums), offering a perfect balance of flavors and textures.

Tips for Serving

  • To enhance the experience, serve the payasa in decorative bowls, garnished with extra fried cashews or a sprinkle of freshly grated coconut on top.
  • For those who enjoy a hint of spice, a dash of cinnamon or nutmeg can be added during the cooking process to elevate the flavor profile.
  • This payasa can also be stored in the refrigerator for up to two days, making it a great make-ahead dessert.

With its unique flavors and textures, Avarekalu Payasa is a delicious way to celebrate the rich culinary heritage of Karnataka. Enjoy the delightful combination of ingredients that make this dessert a cherished part of festive meals and family gatherings alike!

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