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 shouldn’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 delicious avarekalu payasa is ready

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)