Ingredients;
Aval-1cup
Sugar-5tsp
Cardamom-3pods
Butter-1tbsp
Milk-1cup
Nuts-3tbsp
Raisins-3tbsp
Heat the butter in a sauce pan.Fry the nuts and rasins.Add in the poha and roast it until it shrnks and is coated with butter.Pour in the milk.Allow t to boil.Powder the sugar with the cardamom and add this to the payasam.Once it boils reduce the flame and cook it for 10 mins or more until t starts thickening.Switch off the flame and allow to rest for 10 mins.
Serve hot or cold!!!!!!!!!!!
Ingredients;
Matta Rice- 4 to 5tbsp
Milk-5cups
Sugar-2cups
Cardamom-2pods,crushed
Nuts and raisins.
Pulse the rice in a grinder.Just break it,do not powder it.Wash this in water.Add the broken rice,milk,sugar and cardamom in a pressure cooker.Allow it to boil then put the lid with the whistle on and leave on a low flame for 30 mins.Then let it on high flame and remove from gas just when its about to whistle.Now open the cooker and allow the milk to thicken.Add the nuts and raisins to the payasam at this stage so that its soft when you have the pudding.
Serve the creamy payasam warm or chilled!!!!!!!!!!
Ingredients;
Couscous-1cup
Jaggery-1cup
Coconut milk-1cup
Hot boiling water11/2cup
Cumin seeds1/2tsp,roasted and crushed
Cardamom pods-3,crushed
Bay leaves-2
Coconut flakes,Nuts and raisins-3tbsps
Ghee/Butter-2tbsp
Add the boiling water to the couscous.Close the lid and leave it for 5mins.Grate the jaggery and melt it.Add 3 to 4 tbsp of water to avoid burning.Strain the jaggery and pour it into the couscous.Also add the cumin,cardamom and bayleaves.Now allow it to cook on a medium flame.When the couscous absorbs the jaggery completely and thickens.Slowly add in the coconut milk.Do not allow to boil after this.When the payasam is hot,switch off the flame.In a separate pan,melt the butter,fry the coconut flakes and cashews,then add the raisins.Take it off the heat and let the raisins swell up.Pour this on top of the payasam.
Leave it for 10 mins and then serve!!!!!!!!!!
You may substitute sugar instead of jaggery.
I dissolved 2 tbsps of maggi coconut powder into 1 glass of cow's milk.You may opt to use coconut milk or plain milk only.
Onam feast is incomplete without atleast one payasam.I wanted to make something different this onam.This was the first time I tried this but it came out well.
Ingredients;
Ethakya-3 to 4 medium steamed and minced or mashed
Moong dal(payar)-50 gms-cooked
Jaggery-150gms/2cups liquidised and strained
coconut milk-1cup
ghee-1/2 cup
sago seeds or sabudana-cooked
cumin seeds-1tbsp crushed
cardamom powder-2tsp
dry ginger-1inch crushed
Add the cumin seeds and dry ginger while you liquidise the jaggery then strain it.
Heat ghee in a pan and fry the nuts and raisins.Remove it and then add the banana and stir it into the ghee for 5 minutes.Add the cookd lentils and sago seeds.You need to mix it well to avoid it sticking to the pan.Once its mixed well ,slowly add the jaggery.The colour of the payasam depends on the type of jaggery we use.I used black jaggery(chakkara).Now add the coconut milk,Mix well then add cardamom powder.Switch the flame off when the mixture is hot.do not allow it to boil.Add the fried nuts and raisins.
This payasam is best served warm as it tends to thicken when it goes cold.if this happens Add hot milk and stir well till the texture returns to normal.
Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Payasam or kheer is a dessert.Its mainly made on auspicious occasions.Payar payasam is my husbands favourite.
Ingredients;
yellow moong dal-1cup
jaggery-1/2 cup liquidised adjust the sweetness as per ur taste
coconut milk-1cup
cardamom powder-1tsp
ghee-1tbsp
dry fruits-50 gms -raisins and cashewnuts
sago -cooked 3tbsp
water 1 cup
Roast the dal, wash it and pressure cook it with water.Now heat ghee in a pan and add the cooked lentils, stir it well to mix the dal with the ghee.add the cooked sago, jaggery and cook it for few mins.Sprinkle the cardamon powder.keep on stirring to avoid burning.When done add the coconut milk, switch off the flame and mix well.
In another pan heat the ghee and roast the raisins and cashew nuts.Add this into the payasam.
Your payasam is ready to be served hot or cold.
