Kadlebele Payasa
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Kadlebele Payasa is a comforting and rich lentil pudding from Karnataka, often prepared during auspicious festivals and family gatherings. It is made by slow-cooking chana dal until tender and then simmering it in a mixture of dark jaggery and thick coconut milk. The addition of poppy seeds and cardamom gives it a magnificent aroma that fills the entire home. It is a dense, creamy dessert that provides a deep sense of satisfaction with every spoonful. This dish is typically served warm as a conclusion to a grand South Indian feast.
Ingredients
Cooking Instructions
Tips & Secrets
- Using fresh homemade coconut milk is the absolute secret to achieving the traditional professional-grade richness of this payasa.
- Do not overcook the dal in the pressure cooker; it should be soft but not like a paste.
- Always add the coconut milk at the very end and keep the flame low to prevent it from splitting.
Nutritional Information(Per 200ml)
320 kcal
7g
14g
46g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.