deena fbDeena Kambeyanda is an English lecturer at the Field Marshal K.M.Cariappa College, Madikeri. She is pursuing her Ph.D through Mangalore University. Married to Kambeyanda Bojanna, she has a son and a daughter.

Deena has done research on the Ainmanes and Kaimadas of Kodagu, and has documented her research in a book in Kannada, titled “Kodagina Mundmane Kaimada Mandhgala Shreemanta Parampare”.

Deena enjoys cooking for the family and friends. She says Payasa is a popular delicacy which is prepared on most occasions.

AKKI  PAYASA (Rice and milk dessert)



  • 1 cup rice
  • 1 cup coconut milk
  • 3 /4 cup white jaggery
  • 1 cup milk
  • 2 cups water
  • 2 tsp ghee
  • 3 pods cardamom
  • 10 cashews
  • 10 raisins
  • 5 almonds


payasaMethod of Preparation:


  • Soak the jaggery in enough warm water to immerse it. Crush it well, strain and keep aside.
  • Boil 2 cups of water and add the rinsed rice to the boiling water. Let it cook for 10 to 15 minutes.
  • Once the rice is half cooked, add the jaggery syrup to it and let it cook until the rice becomes soft.
  • Stir well and add the milk and the cardamom powder, and cook it on a low flame.
  • Meanwhile, heat the ghee in a tadka pan and fry the cashewnuts and raisins and keep it aside.
  • Switch off the stove and let the payasa cool for 10 minutes.
  • Add the fried cashews, raisins, and the coconut milk and give it a quick stir.
  • Garnish the top with finely sliced almonds

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