Avarekalu Payasa Recipe - Broad Beans Payasa

Total: Approximately 25 minutes
Preparation: 10 minutes
Cooking: 15 minutes

Preparation time

To begin making Avarekalu Payasa Recipe, wash the field beans and add them in a pressure cooker with enough water
Pressure cook for one whistle and turn of the flame, allow the pressure to release naturally
Once pressure releases, drain the beans from the water and keep aside
The field beans shouldnâ€™t be cooked mushy
You can also de-skin it if needed; de skinning adds a smooth texture to the payasa
In a mixer-jar, add grated coconut, poppy seeds and cardamom in a mixer, add very little water and grind into thick paste
Keep aside
Place a heavy bottom pan on a low flame, add jaggery and a little water to dissolve jaggery
Once it is dissolved, filter the jaggery syrup to remove impurities
Add it back to the pan and now add the ground coconut paste and cooked avarekalu
On a low flame boil the payasa for 10 -12 minutes
Keep stirring and mash the beans lightly if you want a smooth texture
Turn off the flame
Meanwhile, in a separate pan, add a tablespoon of ghee and fry the cashew nuts and raisins
Once the cashews are brown turn off the flame
Add this to the Payasa and mix well
The deliciousÂ avarekalu payasaÂ is ready
Serve Avarekalu Payasa as a dessert after a Karnataka Style meal ofÂ Karnataka Style Majjige Huli Recipe, Steamed Rice andÂ Akki Peni Sandige (Rice idiyappam Fryums)

The table below shows servings values and other necessary informations.