Kusubi huggi

Kusubi huggi is a specialty of Haveri. Padma attewaree (my daddy’s elder sister) always has this when we visit her place. It is made of kusubi seeds or saffolla (safola) seeds. This is a salty preparation and is also called akki huggi sometimes. This salty kheer is served during a feast, specially feast of wheat payasam (ghodi huggi) or holige, before serving the sweet feast.


Rice 1 cup, saffola (kusabi) seeds 1/2 cup, salt to taste.


  • Soak saffolla seeds overnight or atleast for 4-6 hours.
  • Grind in a blender with 2 cups of water and filter through cheese cloth.
  • Grind the pulp once or twice more with 1 cup water, filter and  keep aside the milky part.
  • Discard the pulp.
  • Cook rice in pressure cooker to soft consistency.
  • Transfer the cooked rice to a thick bottom vessel.
  • Add the kusabi milk and salt to this, mix well and cook well on low fire for 30 minutes, with intermittent stirring to get white and tasty kheer.

Shevagi Payasa

Shongi Payasa (Dharwad kannada) or vermicelli payasa is a very quick and easy dessert that tastes really good too. This can be made when you have unexpected guests or as a last minute preparation for any meal.


2 cups broken shevai, 1 cup sugar, dry fruits, 1/2 litre milk, 1 table spoon ghee,  1/2 teaspoon cardamom powder, few shreds or pinch of powdered saffron (keshar).


  • Heat ghee in a thick bottomed vessel.
  • Transfer dry fruits and shevai and roast till goden brown.
  • Add hot milk and saffron and cook for 5-10 minutes till shevai is soft.
  • Add sugar and cook for 2 more minutes.
  • Add cardamom powder and mix it well. (More milk can be used to get the desired consistency).

Typically Served With

Serve hot or cold as a  desert.

Ghodi (wheat) Huggi(payasam)

Godhi huggi is another delicacy and if people make this during weddings, all the guests are profusely happy.

2 cups cracked Wheat for huggi(readily available in grocery stores), 1 cup jaggery, 1 table spoon roasted and powdered khaskhas + dry coconut, 1/2 teaspoon cardamom + nutmeg powder, dry fruits like cashewnuts, kerbeeja, pista, raisins


  • Soak wheat for 3-4 hours in 6 cups of water or overnight in cool weather.
  • Then cook in pressure cooker for 10 minutes at high pressure.
  • If the grains are not very soft to be mashed by stirring with wooden spoon, subject the cooked wheat to grinding in blender (see my mom’s chemistry roots here?!:)).
  • Transfer the soft cooked mass to a thick bottomed and narrow mouth vessel.
  • Add jaggery and cook the mixed contents with constant stirring by using a wooden spoon till the raw smell of jaggery completely disappears and the mixture attains a homogeneous consistency.
  • Add khaskhas, coconut powder and dry fruits and cook for 5 more minutes.
  • Then add cardamom + nutmeg powder and boil for 2 minutes and keep the container covered.

Typically Served With:
Serve hot with ghee. Can be eaten with hot milk when cold.

Khaskhasi Payasa

Khaskhas or khaskhasi is poppy seeds. This is a dessert preparation.

1 cup khaskhasi, 1/2 cup almonds, 1/2 cup dry grated coconut, milk, 1/2 cup sugar, cardamom powder.

Soak khaskhasi, almonds and coconut in water for 1/2 hour.
Grind to a paste with minimum water.
Boil the paste in 1 litre milk or milk + water for 15 to 20 minutes till the raw smell of khaskhas disappears.
Add sugar and boil for 5 more minutes.
Add cardamom powder

Tips and Tricks:

Khaskhasi payasa is recommended for very new moms. It not only induces milk production but it also has some natural stuff that helps with making the baby feel sleepy. That way new moms get rest ;-).

Typically Served With:
Serve hot or cold.

Bastid shevgi (vermicelli)

Bastid shavangi is a dessert and it is typically done on festival days. This is a variation of shavgi payasa.

100 grams long strand(shiwdu)shevai or vermicelli, jaggery/jagri or sugar, water


  • Keep about 1/2 litre water for boiling in a vessel.
  • When water starts boiling, add shevai(shavgi) in it and boil for 2 minutes.
  • After 5 minutes, transfer the cooked shevai into a vessel containing cold water.
  • Drain the water and serve this in a plate.
  • Eat with jagri or sugar and milk.

Typically Served With:
Eat with jaggery, brown sugar or simple sugar and milk.

Bellad Bele

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 :-)).


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. 


  • Cook gram dal in pressure cooker by adding 2 cups of water for 7-8 minutes.
  • 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). 
  • Add dry fruits, powdered khaskhas + grated dry coconut and cardamom powder and cook for 2 minutes.

Tips and Tricks:

  • 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.