Avarekalu Payasa - Broad Beans Payasa

Step 1: To begin making Avarekalu Payasa Recipe, wash the field beans and add them in a pressure cooker with enough water

Step 2: Pressure cook for one whistle and turn of the flame, allow the pressure to release naturally

Step 3: Once pressure releases, drain the beans from the water and keep aside

Step 4: The field beans shouldn’t be cooked mushy

Step 5: You can also de-skin it if needed; de skinning adds a smooth texture to the payasa

Step 6: In a mixer-jar, add grated coconut, poppy seeds and cardamom in a mixer, add very little water and grind into thick paste

Step 7: Keep aside

Step 8: Place a heavy bottom pan on a low flame, add jaggery and a little water to dissolve jaggery

Step 9: Once it is dissolved, filter the jaggery syrup to remove impurities

Step 10: Add it back to the pan and now add the ground coconut paste and cooked avarekalu

Step 11: On a low flame boil the payasa for 10 -12 minutes

Step 12: Keep stirring and mash the beans lightly if you want a smooth texture

Step 13: Turn off the flame

Step 14: Meanwhile, in a separate pan, add a tablespoon of ghee and fry the cashew nuts and raisins

Step 15: Once the cashews are brown turn off the flame

Step 16: Add this to the Payasa and mix well

Step 17: The delicious avarekalu payasa is ready

Step 18: Serve Avarekalu Payasa as a dessert after a Karnataka Style meal of Karnataka Style Majjige Huli Recipe, Steamed Rice and Akki Peni Sandige (Rice idiyappam Fryums)