Halittu Payasa

Name: Halittu Payasa
Total time: 3000 s
Yield: 06 servings
Cuisine: Indian
Ingredients: 1 cup white rice; 2 cup or 5 cubes of jaggery; 3 cup grated coconut; 1 tea spoon cardamom powder; 1/2 tea spoon salt; 2 tea spoon coconut oil; Water; Few cashwe nut and raisins

Rajeshwari Bhat @cook_9123943

#Dussera Traditional recipe of coastal area in Navaratri festival for Goddess Durga pooja. It is especially in DakshinaKannada District Havyaka family.

Rajeshwari Bhat @cook_9123943

#Dussera Traditional recipe of coastal area in Navaratri festival for Goddess Durga pooja. It is especially in DakshinaKannada District Havyaka family.

Saved

Ingredients

50 minutes

06 servings

1 cupwhite rice
2 cupor 5 cubes of jaggery
3 cupgrated coconut
1 tea spooncardamom powder
1/2 tea spoonsalt
2 tea spooncoconut oil
Water
Few cashwe nut and raisins

Saved

Steps

50 minutes

1

Soak rice in water for about 3 -4 hours. Wash soaked rice cleanly.
2

Grind soaked rice by adding salt and sufficientamount of water. The consistency of the batter should be like that of neeru dosa or milk.
3

Pour this batter in a thick bottom frying pan. Keep stirring in a flat spatula with medium heat. Add 2 tsp coconut oil.
4

Making sure that it doesn't stick to the bottom of the pan. Don't leave the stirring, if you leave the stirring it will causes to lumps.
5

Stir the mixture continuously until it becomes solid. Pour this dough to a plate. Let it be cool for 3-4 minutes.
6

Take some dough do round or oval shaped balls. Let it be boil in idly streamer for 20 minutes by closing the lid.
7

Open the lid and check, if it is done press one by one ball in kharakaddi maker just like noodles.
8

Grind the grated coconut by adding little amount of water. Squeeze the ground coconut, by placing it in a clean cotton cloth. Keep this thick milk aside.
9

After this again add 5 cups of water to the squeezed coconut and mix well, again squeeze it. Pour into a vessel.
10

Now add jaggery into watery coconut milk and bring it to boil.
11

Add pressed dough and cook it in medium flame. Slowly stir and cook at least 10 minutes.
12

Once it is cooked add thick coconut milk already you kept aside. Bring it to boil. When the bubble starts to come switch off the flame.
13

Garnish with cardomom powder, raisins and fried cashwe nut.
14

Mix well, leave it for cool and serve after cool.