Tuesday, 15 April 2014

Halittu Payasa

A payasa/kheer/payasam made mainly in Dakshina Kannada in Havyaka families during special occasions is Halittu payasa. It is a favourite payasa at my place. At times I feel it matches alot to the ada payasam prepared in Kerala. But Ada is prepared by sun drying and later used in payasam where as here sun drying is not involved. I feel the Havyakas, most prominent in Dakshina Kannada in Karnataka and Northern Kerala prepare this payasa/payasam/kheer. It is made out of thick rice noodles that is added to thin syrup of jaggery and coconut milk and cooked and further thick coconut milk is added along with crushed cardamom. It is devoured after offering to God. Vishu is a festival that falls in the second week of April which marks the transit of Sun to the first Zodiac sign (i.e. Aries) and it is believed that farmers start their agricultural activities after Vishu. On the day of Vishu, it is believed that day has equal number of daylight hours and darkness. With no delay let us move to this specific halittu payasa recipe.

Sona Masoori Rice-¾ cup
Salt-¼ tsp.
Jaggery-7-8 cubes of 1'' size
Water-4 ½ cups
Thick coconut milk-2 cups
Crushed cardamom pods- 4-5


  1. Soak rice for 3-4 hours and grind it till you get a slightly grainy mixture.
  2. Add 1 ½ cups water and make it like a batter for Neer Dosa (watery batter). Place it in a pan and add salt and cook.
  3. Cook till the mixture thickens and comes together.
  4. Form balls out of the mixture.
  5. Using the chakli maker, to prepare rice noodles, make use of the plate with bigger holes.
  6. Prepare the thick rice noodles and set aside for 45 minutes.
  7. Prepare a mixture of ½ cup of coconut milk and jaggery and 2 cups water and bring it to boil.
  8. Add the cooled rice noodles to it and cook.
  9. Cook well with occasional stirring to avoid sticking at bottom.
  10. Once well cooked add thick coconut milk, crushed cardamom pods.
  11. Serve hot or cold.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

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