Bellad Bele was my Ajjaree favourite dessert. And it is my favourite too. It is made during festivals and also during Amavasya or Hunvi (we always had desserts for every full or new moon 
).
Ingredients:
Gram dal 1 cup, jaggery ½ cup, cardamom powder, 1 tea spoon roasted khaskhas (poppy seeds), 1 teaspoon roasted grated dry coconut, dry fruits, ghee.
Process:
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Cook gram dal in pressure cooker by adding 2 cups of water for 7-8 minutes.
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Add jaggery and cook until the mixture is homogeneous by stirring constantly. At this point, the dal is still a separate entity (it is not squished as a paste).
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Add dry fruits, powdered khaskhas + grated dry coconut and cardamom powder and cook for 2 minutes.
Tips and Tricks:
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You get the dry grated coconut in grocery stores.
Typically Served With:
Serve hot by adding ghee to eat with chapatti or puree or you could just separately eat it as a dessert.
Filed under: Desserts, Festivals, Payasa/Huggi | Tagged: bellad byali, byaali, dessert
