Sabudana (Sago) Kheer (NOV)

Sabudana (Sago) Kheer 

Ingredients:
1. Sabudana or Sago 1 cup
2. Milk 2 cups
3. Jaggery or sugar ½ cup
4. Cardamom powder 1 teaspoon
5. Raisins 10
6. Almonds 10
7. Cashew 10
8. Margarine 1 tablespoon
9. Kesar or saffron 1 pinch

Procedure:
1. Use small sized sabudana or sago for preparing this dessert. You need to soak for maximum an hour for it to soften. This will quicken your cooking process. You can also use the bigger sago balls but it is not preferred.
2. Boil the milk in a deep pan and let it come to bubbling before you add the sugar or jaggery. Jaggery is healthier so use it if you find it. You need to melt jaggery in a pan with little water to form a thick brown solution. You can do 

this while the milk boils.
3. Add this to the milk and let it boil for 2 minutes. Then add the sabudana and let it cook for 10 to 12 minutes.
4. Meanwhile heat the margarine on low flame; add cinnamon powder and the dry fruits to it for tempering. Heat it for a minutes and pout it over the boiling liquid.
5. Add a pinch of saffron for garnishing and scent. Refrigerate for at least 2 hours before you serve.

CRACKED WHEAT PAYASAM ( Kugan )

CRACKED WHEAT PAYASAM

Ingredients:

1 cup cracked wheat.
1 cup brown sugar
1 cup sugar
2 cups thin coconut milk
1 cup thick coconut milk
3 crushed cardamom pods
1 tbs cashew nuts
1 tbs raisins
2 tbs ghee
A pinch of salt.

Method:

Wash the cracked wheat nicely. Add about 3 cups of water and cook it till soft.
Now add in the 2 cups of thin coconut milk, let it boil.
Add in the brown and white sugars. Give a good stir.
Add in 1 tbs of the ghee, and the crushed caradamom pods.
Keep on stirring, add little water if the mixture is very thick.
Now add in the thick coconut milk, simmer for 2 minutes, do not allow to boil.
Remove from the stove.
In a small pan, fry the cashew nuts and raisins in 1 tbs of ghee.
Add this to the payasam and mix. Serve while warm.

BANSI RAVI PAYASAM (Dev )

Bansi Ravai payasam/broken Wheat payasam:
This is the same recipe I use to make broken wheat payasam... i used bansi ravai instead and it turned out to be sooooooooooo yummy...

1. Roast the bansi ravai/broken wheat(1 cup)with ghee in acooker for 2 minutes... It needn't change color...
2. Add 3 1/2 cups water and cook for 4 whistles or till well cooked.
3. Meanwhile melt 1 kg of brown sugar with 1/2 cup water just until it melts... strain and keep aside...
4. Add milk(2 to 2 1/2 lts depending on the consistency u want) to the cooked ravai and let it come to a boil... simmer for 10 minutes on very low flame... keep stirring freq...
5. Grind together 1/2 a coconut shredded and 10-12 cardamom to a paste and add to the milk-ravai mixture and let it coem to a boil... simmer for a minute...don't cook for long after adding coconut paste... switch off flame and let it cool down for 15 mins... you can add more boiled warm milk now if u feel the consistency is not right...
6. Add the jaggery syrup and mix well... add some white sugar if u feel it's not sweet enough...

Serve warm or cold...
Yummy yummmmm....

Pumpkin Payasam

Pumpkin Payasam (kugan)

Still in the subject of pumpkin, try this pumpkin payasam.
Truly delicious. You have to try it once to know the truth.


PUMPKIN PAYASAM

Ingredients
2 cups ripe pumpkin,cooked and mashed well, without lumps (like puree ).
500 grms grated jaggery
25 grms fried raisins
25 grms fried cashew nuts
2 tbs honey
1 tsp cardamon powder
4 cups thin milk or more and 1 cup thick milk from 1 big coconut
2 tbs ghee
salt a pinch

Method:
Add a cup of water in jaggery and prepare a syrup.
In a pot, add the syrup ,thin milk and the mashed pumpkin and bring to boiling point
Reduce the heat, add the honey and ghee and cook till thick.
Add thick milk,cardamon powder and boil again once.
Serve decorated with fried raisins and cashew nuts.

Note: Reduce or increase the thin coconut milk,
According to the thickness of payasam wanted.

ILANEEER PAYASAM

Ilaneer payasam:

Grind together 1/2 of a tender coconut flesh, condensed milk, boiled and cooled milk, sugar or jaggery(if req) and the coconut water...
Chop the rest of the coconut flesh into small pieces... add to the above payasam base...no need to cook...
Roast to golden some raisins and cashews and add to the payasam... add cardamom powder as well...This payasam will be lil watery...
Best served chill...

Note: U can add chironji seeds (sara paruppu) instead of cashew-raisins...
U can also add some good quality rose water for a diff flavour... Reply Reply With Quote .
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TENDER COCONUT PAYASAM

Ingredients:
1 cup tender coconut pieces. (cut into small pieces)
2 cups fresh milk
1 cup tender coconut water
5 tbs sugar
2 tbs condensed milk
1 tbs cashew nuts roasted
1 tbs raisins roasted
2 tbs ghee
Little cardamom powder

Method:
Wipe the tender coconuts a little dry.
Heat the ghee in a pot, add in the tender coconut pieces
and fry for a while.
Pour 2 cups of the milk into the pot and cook the tender coconuts.
Stir continuously as the milk thickens.

Now add in the sugar, condensed milk.
Add in the fried nuts and raisins
Add in the tender coconut water.
Let it boil once, add in the cardamom powder.
Remove from fire and cool.
It tastes best when chilled.

ADA PRADHAMAN

Here is the ada pradhaman


ADA PRADHAMAN

Ingredients:

200 grms ready made ada
2 scrapped coconuts
500 grms jaggery
½ cup ghee
¼ cup rasinis
¼ cup cashew nuts
4 cardamoms made into powder

Method:
Extract ½ cup of thick 1 st coconut milk.
Next extract 3 cups of 2nd coconut milk.
Fry the cashew nuts and raisins in ghee, keep aside.
Melt the jaggery in ½ cup of water, keep aside.

In a pot add the second coconut milk, add in the ada.
Simmer for about 15 minutes till the adas are cooked.
Keep stirring, add in the jaggery and continue stirring.

Add in the ghee, the raisins and cashew nuts.
Simmer for another 2 minutes, add in the first milk.
Add also the cardamom powder. Mix well and serve.
You can serve it hot or cold.

The payasam looks very thick in the picture because I removed the liquid so as to show the ada.

ADA

I have given the authentic way of preparing the ada. I have also given the short cut how I make.
Or you can buy the ready made in the shop.


ADA

Ingredients:

For Ada:
250 grms raw rice soaked drained and ground into fine powder.
Few banana leaves

Method:
Add water slowly and mix the rice powder to get the right
consistency. The batter should be smooth and thin, but thick enough to coat the back of a spoon.

Rinse the banana leaves and and toast over the stove for few seconds,
they become pliable.
Smear little ghee on each piece of leaf, and spread on a thin layer of rice batter. Roll the leaves into cylinders and tie with a string.

Bring water to a boil in a heavy saucepan, when the water starts boiling,
Add the rolled up leaf, reduce the heat and cook for about 10 minutes.
Remove from the water and drain, open the leaves and let it cool.
When it has cooled peel off the ada and cut into thin flakes.
approximately one- sixteenth of an inch in length and width.
You can dry them and keep for later use.
Note: This is how my grand ma makes. The banana leaves will give a good aroma.
I usually pour the flour into a greased tray and steam it

TENDER COCONUT PAYASAM

TENDER COCONUT PAYASAM

Ingredients:
1 cup tender coconut pieces. (cut into small pieces)
2 cups fresh milk
1 cup tender coconut water
5 tbs sugar
2 tbs condensed milk
1 tbs cashew nuts roasted
1 tbs raisins roasted
2 tbs ghee
Little cardamom powder

Method:
Wipe the tender coconuts a little dry.
Heat the ghee in a pot, add in the tender coconut pieces
and fry for a while.
Pour 2 cups of the milk into the pot and cook the tender coconuts.
Stir continuously as the milk thickens.

Now add in the sugar, condensed milk.
Add in the fried nuts and raisins
Add in the tender coconut water.
Let it boil once, add in the cardamom powder.
Remove from fire and cool.
It tastes best when chilled.

Payathamparuppu Payasam

Payathamparuppu Payasam (kugan)

Nithi ma here is the payasam that you wanted.
Make it during your holidays and enjoy.


Payathamparuppu Payasam

1 cup pasi parupu
1 cup Jaggery -
1 1/2 cups of milk
3/4 cup evaporated milk
2 pods caradmom
2 tbs ghee
7 to 8 cashews
12 to 15 raisins
- 3 tsp coconut pieces (optional)

Procedure:
First in a pan, put a tsp of ghee and fry the raisins and the cashews till they turn into brown in color. Fry the thinly sliced coconut in ghee and keep it aside.
Then after removing the nuts+ fruits, in the same pan put the moong dal and fry till it turns to slightly golden color. Add water to the dal and cook it. (here you can either pressure cook or can do the stove top cooking).
In a separate vessel, take about 1/2 cup of water and prepare the jaggery syrup and filter it to remove any dirts. Add this syrup to the cooked dal and let it cook further together. When it starts to boil add milk to this and let it cook again for some time.
Now add the cardamom powder, Evaporated milk and when it comes to boil again add the ghee fried cashews and raisins & the coconut pieces and switch off the stove.
Your payatham paruppu payasam is ready. Server it hot or cold, your choice and it's tasty either way!

Moong Dal Pradhaman

Ingredients:

1 cup roasted moong dal (whole moong dal roasted and split)
4 tbs ghee
2 cups of brown sugar, make it into syrup
1 cup of thick coconut milk
5 cups of thin coconut milk all from 1 coconut
1 tsp cardamom powder
2 tbs cashew nuts broken into pieces and roasted in ghee
2 tbs fresh coconut , thinly cut and roasted in ghee
1 tbs rasins roasted in ghee

Method:
Boil the moong dal with 1 cup of water. Cook over medium heat
until the moong dal is soft enough to mash with a spoon.
Stir often to make sure that the dal does not stick to the bottom of the pan.

Add the brown sugar syrup and continue to cook over medium
heat for another 10 minutes.
Stir gently so that the moong dal is not totally mashed.

Pour in the thin coconut milk and cook for twenty minutes
over low heat, stirring occasionally. Let it come to a nice boil.
Now add in the thick coconut milk. Do not let the milk come to a boil.
Boiling will result in curdling of the coconut milk.
Remove it from the stove, and sprinkle it with cardamom powder.
Now add the fried garnishes to the pradhaman.
Serve warm or cold.

Note: An authentic moong dal pradhaman does not contain sago.
If you like you can add 1 tbs of sago while boiling the moong dal

IDICHU PIZINJA PAYASAM

IDICHU PIZINJA PAYASAM

Ingredients:
1 cup long rice
4 tbs ghee
1/3 cup roasted moong dal
3 cups brown sugar more or less to taste
6 cups coconut milk from 1 coconut
1/4 cup coconut thinly sliced
tsp cardamom powder
A pinch of salt
Little honey and little ghee.

Method:
In a heavy pot add the rice, salt and moong dal with about 2 cups of
Water and boil. Cook the rice and dal until its soft to the touch.
Most of the water should have evaporated by now.
Stir in the brown sugar and 2 tbs of ghee and cook for another
15 minutes over medium heat stirring continually.
Pour in the coconut milk and reduce heat.
Avoid boiling, simmer for about 20 minutes, while stirring.
Remove from stove. Fry the coconut pieces in the remaining ghee
And add to the payasam.
Sprinkle it with cardamom powder and stir gently.
This payasam is usually served with a spoonful each of honey
And ghee on top.

RIPE PLANTAIN PRADHAMAN

PAZHA PRADHAMAN

Ingredients:
1 cup brown sugar
cup water
1 cup ripe plantain jam ( recipe given above)
6 cups fresh coconut milk
3 tbs ghee
1 tbs fresh coconut, thinly sliced
1 tsp cardamom , crushed

Method:
Combine the brown sugar with the water in a heavy pan.
Cook over low heat, when it begins to boil, stir in the
Plantain jam and mix thoroughly.
Slowly stir in the coconut milk and simmer over low heat.
Stir occasionally and do not let the milk to boil.
Heat ghee in a small skillet, and fry the coconut pieces
Until they are golden brown. Pour the ghee and coconuts
Over the pradhaman and garnish with the crushed cardamom.
Remove from the stove and keep the pot covered until
Its time to serve. Serve either warm or cold.


Note: This is one of the staple desserts at feasts in Kerala.

SAGO VERMICELLI PAYASAM

SAGO VERMICELLI PAYASAM

Ingredients:

1/4 cup vermicelli add little ghee and roast till lightly golden
1 cup sugar (more or less to taste )
cup sago boil in water till cooked. ( you can rinse the sago after cooking so that your payasam will not be thick )
3 cups milk or more if the payasam is thick
1 tbs halved cashew nuts fried in ghee
1 tbs raisins fried in ghee
1 tbs ghee
tsp cardamom powder
1 or 2 drops of rose essence optional
pinch of saffron powder
a pinch of salt.

Method:
Pour the milk in a pot and let it boil.
Add the vermicelli and let it cook on a slow fire.
See that the milk does not boil over.
Add the sugar, sago and stir on low fire.
Add the fried cashew nuts, raisins, cardamom powder,
Saffron powder, essence, and salt.
Taste for sugar and remove from fire.

CARROT KHEER

1.Steam cook 1 carrot- cut into circles.
2. Blend it along with 4 cashew pieces to make a slightly coarse paste.
3. Bring 1 cup of low fat milk to a boil and add in the paste and let it boil on medium flame for 5 minutes.
4. Add in required sugar and let it simmer for a further 2-3 minutes.
5. Heat a tsp ghee and fry some cashews until golden and raisins(optional) until they puffup.
6. Add the cashew-raisin into the kheer.
7. Switch off flame and then add some pulverized cardamom seeds.
8. Serve warm or cold. Best served cold.

Note:
You can adjust the consistency of the kheer by adding more/less milk.

If using full cream milk, u can add 75% milk and 25% water to make it lighter.

If u like it rich, add full cream milk.No water

MANGO RAVA PAYASAM

Ingredients:

2 cups of mango thick pulp
¼ cup rava, roasted in little ghee
½ cup sugar or little more
1 ½ cups boiled milk
2 cups of water
1 tbs ghee
Few raisins roasted in ghee
Few cashew nuts roasted in ghee
A pinch of cardamom powder
Little mango essence
Little yellow colour.

Method:
Heat the water in a pot.
Add in the roasted rava slowly and mix well.
Let the rava cook and swell.

Add in the sugar, mango essence, yellow colour,
and the cardamom powder.mix well.
Add in the boiled milk, cook for about 5 minutes.
Now add in the mango plup and mix well.

Cook on low flame for 5 minutes and switch off the flame.
Add in the ghee, cashew nuts and raisins.
Remove and serve at room temperature.

RAVA PAYASAM

Ingredients:

1 litre milk
400 ml water
100 grms rava roasted with a tsp of ghee
200 grms sugar
1 tbs cashew nuts roasted with ghee
1 tbs raisins roasted with ghee
tsp cardamom powder
2 tbs ghee

Method:

In a pot add the milk and water and boil it.
When it boils, slow the fire and add the rava
little by little, keep stirring to see that no lumps form.
When the rava is cooked add the sugar and stir.

Now if your payasam is thick you can add more milk.
Now add the cashew nuts and raisins and the cardamom powder.
Stir well and remove from the stove and serve.

Your payasam should look watery when you remove from stove.
It will become thick when it cools .

Note: those who like can cook the payasam in milk
alone without adding any water.

GOTHAMBA PRADHAMAN / Broken Wheat Payasam

It will be good to take this steaming porridge,
for tea, when it is a very cold evening.



GOTHAMBA PRADHAMAN

In Malaysia we will call it bubur gandum.
In Kerala it is a paayasam.

Ingredients:

1 cup cracked wheat
4 tbs ghee
2 cups brown sugar make into a thick syrup
6 cups coconut milk
1 tsp cardamom powder
A pinch of ginger powder

Method:

Wash the wheat and drain.
Heat 2 tbs of ghee in a pot and toast the wheat for 2 to 3 minutes.
Stir in 1 cup of water and bring it to a boil.
Stir periodically to make sure that the grains do not stick to the pot.

Simmer until the wheat is well cooked.
Add in the brown sugar syrup, stir well.
Add in the coconut milk and cook over a very slow flame.
Boiling will result in curdling of coconut milk.

Once the coconut milk has thickned, sprinkle the cardamom
powder and ginger powder and the remaining ghee.
Stir gently and remove.
Keep the pot covered otherwise the coconut milk
will form a skin on the top. Serve it warm or cold.

URAD DHAL KANJI ( PAYASAM )

This is also a disappearing dish.

ULUNTHA KANJI ( PAYASAM )
Ingredients:
100 grms skinless whole ulunthu
1 tbs raw rice
900 ml coconut milk from a coconut
cup sugar
tsp of salt
A pinch of cardamom powder
1 knotted pandan leaf

Method:
Soak the ulunthu and rice for about 2 hours.
Grind them with a little water to a thick paste.
The paste should be a little coarse.
Mix the ground paste, coconut milk and salt.
Put a wok on fire. Pour the mixture with the pandan leaf.
On a slow fire, keep on stirring the mixture
Till it thickens and there is no raw smell of the ulunthu.
Now add the sugar and cardamom powder.
Stir till the sugar is dissolved.
Remove the pandan leaf, and dish out into a bowl.
This is a very good source of protein.

Note: You can add more milk if you want the kanji to
Be more watery.

SAGO PAYASAM

Yesterday was Amavasai, I did this sago payasam.


SAGO PAYASAM

Ingredients:
1 cup pearl sago
1 cup sugar
2 tbs cashew nuts
2 tbs rasinis
3 tbs ghee
¼ tsp of cardamom powder
2 tbs of warm milk with a pinch of saffron
2 cups of boiled milk.
2 cups of water
A tiny pinch of salt

Method:

Add 1 tbs of ghee and roast the cashew nuts and raisins. Keep aside.
Add another 1 tbs of ghee and roast the sago for a minute.
Keep aside.
Bring 2 cups of water to boil, add in the roasted sago, stirring,
the water while doing to prevent lumps forming.
On low fire let the sago boil. when the sago has boiled and looks
transparent, add the sugar. Stir constantly till the sugar has melted.

Add in the 2 cups of milk and the saffron soaked milk.
Add in the salt and simmer till it becomes semi-thick.
Remove from heat, add in cashew nuts, raisins, cardamom powder
And the 1 tbs of ghee. Stir well and serve hot.