Hesarubele Payasa

Hesarubele(split green gram and de-skinned) makes a yummy savory for all those with a sweet tooth. As a kid i always loved eating this.. slurp!! slurp!!

Ingredients Required -


2tsp- Gasagase (poppy seeds / khus khus)
1cup - freshly grated coconut
1 cup - hesarubele (split green gram)
1cup - grated jaggery
2tsp - ghee
dry fruits(cashew and raisins)
a pinch of powdered cardamom


How to make Hesarubele Payasa


In a dry pan, fry the gasagase(poppyseeds) for about 2 minutes until they turn golden. Add the grated coconut and the fried gasagase and grind them in  a blender into a fine paste and set aside.


Heat ghee in a pan, fry the dry fruits and keep it aside.


Now add hesarubele(split greengram), and fry until golden brown.


Add water and cook it until soft (you can also pressure cook it in your pressure pan)


Take jagerry in a seperate pan and add about 2 1/2 cups of water and let the jaggery dissolve completely in water. 


Now add the coconut gasagase paste, cooked hesarubele and jaggery water together and bring it to boil and cook for about 5 minutes.






Add the dry fruits, ghee and serve hot or cold ( suit your taste, it tastes good either way)