Genu Bella Payasa
Originating from the coastal South Canara (Dakshina Kannada) region, this is a traditional festive kheer made using Colocasia (Taro) root.
About this dish
Originating from the coastal South Canara (Dakshina Kannada) region, this is a traditional festive kheer made using Colocasia (Taro) root. Unlike common grain-based puddings, the starchy tuber provides a unique slippery yet creamy texture that balances the earthy sweetness of organic jaggery. It is often prepared during seasonal harvests or religious ceremonies to celebrate the bounty of the earth.
Ingredients
The Main Base
- 250g Colocasia (Genu/Arbi) roots, scrubbed and peeled
- 150g Dark organic Jaggery (Bella), crushed
- 200ml Water for jaggery syrup
- 1/4 tsp Salt to balance sweetness
Coconut Milk & Flavoring
- 250ml Thick Coconut Milk (First extract)
- 500ml Thin Coconut Milk (Second extract)
- 1 tsp Cardamom powder, freshly ground
- 1/2 tsp Dry Ginger powder (Shunti)
Tempering & Garnish
- 2 tbsp Ghee (clarified butter)
- 10 Cashew nuts, halved
- 1 tbsp Raisins
- 1 tbsp Fresh coconut bits, thinly sliced
Method
- 1
Prepare the Tuber
Cut the peeled colocasia into small 1-centimeter cubes. Pressure cook them with just enough water to cover and a pinch of salt for 2 whistles on medium heat; they should be soft enough to press between fingers but not mushy or dissolving.
- 2
Clarify the Jaggery
In a separate pan, heat the crushed jaggery with 200ml of water over medium flame until completely dissolved. Strain the syrup through a fine-mesh sieve into a heavy-bottomed pot to remove any grit or impurities commonly found in organic jaggery.
- 3
Infuse the Roots
Add the cooked colocasia cubes to the strained jaggery syrup. Simmer on medium-low heat for 8-10 minutes, allowing the starch to absorb the syrup until the cubes turn a deep mahogany color.
- 4
Incorporate Thin Milk
Pour in the 500ml of thin coconut milk (second extract) and the dry ginger powder. Stir continuously on low heat for 5 minutes to ensure the mixture thickens slightly and the flavors meld without curdling.
- 5
Thicken with First Extract
Lower the heat to the absolute minimum and pour in the thick coconut milk (first extract). Do not let the payasa come to a boil after this point, as the high fat content in the thick milk can cause separation.
- 6
Season with Cardamom
Sprinkle the cardamom powder over the surface and stir gently for 1 minute. The aroma should be floral and pungent, cutting through the heavy scent of the coconut.
- 7
Fry the Aromatics
In a small tadka pan, heat the ghee over medium heat until it shimmers. Add the fresh coconut bits first, frying until golden brown, followed by the cashews.
- 8
Final Tempering
Once the cashews are golden, add the raisins and wait for them to puff up like tiny balloons. Immediately pour this hot ghee and nut mixture into the payasa pot.
- 9
Final Resting
Cover the pot with a tight lid and let it sit off the heat for 5 minutes before serving. This allows the ghee to penetrate the surface and the payasa to achieve its final consistency.
Notes & variations
- Grease your hands with oil before peeling Colocasia to prevent the common itchiness caused by calcium oxalate.
- If you cannot find fresh coconut milk, use canned, but dilute it for the 'thin' stage.
- Store leftovers in the fridge for up to 2 days; reheat very gently on low heat to avoid curdling.
- Add a pinch of edible camphor (Pacha Karpoora) for a temple-style aromatic finish.
Serve with
Serve warm as a dessert after a traditional Udupi meal or with fried Papadums.
Cook's note
Always cook the tuber separately before adding to jaggery; the acidity/sugar in jaggery prevents the tuber from softening further.