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)