Paasi paruppu payasam

INGREDIENTS:

Broken green gram dal - 1/2tblr
Jaggery - 3/4tblr
Milk - 3tblr
Cardamom powder - 1/2sp
Cashew - 1/2sp


METHOD:

• Wash the dal and pressure cook it for 1 whistle with 1tblr water.
• Open and add jaggery, milk and boil for 5mins.
• Finally add cardamom and fried cashews.
• Serve hot or chilled.

NOTE:

• Jaggery gives a better taste then adding white sugar.
• When it gets solid add milk when serving.

Arisi payasam

INGREDIENTS:

Raw rice or biriyani rice - 1/4tblr
Sugar - 3/4tblr
Ghee - 2sp
Milk - 3/4 litre
Water - 1tblr
Cardamom powder - 1/2sp
Camphor - a pinch (single mustard seed size)
Cashew - 1sp


METHOD:

• Wash the rice and drain all the water.
• In a vessel add ghee and fry rice little and add water.
• Let it boil for few mins and when cooked slightly smash the rice.
• Now add milk and sugar and boil till it is little thick.
• Finally add cardamom powder, camphor and fried cashews.
• Boil for 5mins and off the flame.
• Serve hot or chilled.

NOTE:


Camphor is added only to this payasam as it gives a good aroma when mixed to the rice.

Godhumai payasam

INGREDIENTS:

Rice wheat - 1/2tblr
Milk - 2tblr
Water - 2tblr
Sugar - 1 1/2tblr
Coconut milk - 1tblr
Cardamom powder - 1/2sp


METHOD:

• Wash the rice wheat and boil in cooker with 2tblr water and 2tblr milk for 3 to 4 whistle.
• Open and smash it well.
• Now add sugar and coconut milk and let it boil for 5mins.
• Finally add cardamom powder and off the flame.
• Serve hot or chilled.

Rava payasam

INGREDIENTS:

Rava - 1/2 tblr
Ghee - 1sp
Cashews and dry grapes - 1sp
Sugar  - 1 1/4tblr
Cardamom powder - 1/2sp
Milk - 5tblr
Rose essence - 2drops


METHOD:

• In a vessel add ghee and roast cashews and dry grapes to light brown and keep aside.
• In the same vessel add little ghee and roast the rava lightly and add 1tblr water and boil till it gets cooked.
• Now add 5tblr boiled hot milk, sugar and vanilla essence.
• Keep stirring it for 10 to 15 mins till the milk gets little thick.
• Finally add the cardamom powder and fried cashews and dry grapes.
• Serve it hot or chilled.

Semiya payasam

INGREDIENTS:

Semiya - 1tblr
Ghee - 1sp
Cashews and dry grapes - 1sp
Sugar  - 1 1/4tblr
Cardamom powder - 1/2sp
Milk - 5tblr


METHOD:

• In a vessel add ghee and roast cashews and dry grapes to light brown and keep aside.
• In the same vessel add little ghee and roast the semiya lightly and add 1tblr water and boil till it gets cooked.
• Now add 5tblr boiled hot milk and sugar.
• Keep stirring it for 10 to 15 mins till the milk gets little thick.
• Finally add the cardamom powder and fried cashews and dry grapes.
• Serve it hot or chilled.

Carrot kheer (Carrot payasam)

INGREDIENTS:


Milk - 1litre
Carrot - 1big size
Cashew - 10nos
Sugar - as required
Cardamom powder - 1/2sp


METHOD:

• Cut carrots thinly.
• Boil carrot and cashew (keeping each in a separate small vessel) in a cooker by adding one spoon of water in cooker and into both carrots and cashew cup.
• Once putting the weight on to the cooker, simmer the flame and off the stove in 5minutes.
• Let the content cool and add the carrot and cashew to mixer and stir twice (dont stir more than that).
• Now boil the milk, so that it should get condensed to 3/4th litre.
• Now add sugar and stir well.
• The milk will now become loosen as we added sugar.
• Again let it boil until it is thick.
• Now add the grinded contents and crushed cardamom to the milk.
• Boil fot 2mins and off the flame.
• Serve hot or cold by keeping in refrigerator.