10.17.11

Pal Payasam Recipe

Ingredients

4 cups Whole Milk
1 teaspoon Ghee
3 tablespoon Sugar to taste
Pinch of Saffron
¼ cup Short/Medium Grained Rice
1-2 tablespoon Nuts (1used Almonds, Pistachios and Cashews)
4-5 Raisins
¼ teaspoon Cardamom Powder

How to make Pal Payasam

  • Heat ghee in a sauce pan
  • Add chopped nuts along with raisins in the sauce pan. Set it aside when the raisins get plump and nuts turn reddish brown.
  • Roast rice for 2-3 min in the same pan over low heat.
  • Add milk to the pan now and let it come to boil over medium-high heat. Stir it occasionally so that the milk does not stick to the bottom.
  • It is better to use a non-stick pan, to make sure that the milk does not burn.
  • Once the milk is boiled add sugar to it and stir it. Reduce the heat to medium and cook until the milk has reduced to half.
  • Once the rice gets cooked and becomes soft and when the milk becomes half, the Payasam is done.
  • Add the rest of the ingredients and stir gently till the ingredients combine and then serve it garnished with the remaining nuts.

10.17.11

Wheat Payasam Recipe

Ingredients

250 grams Broken Wheat
10 grams Raisins
500 grams Jaggery
10 grams Cashew Nuts
3 tablespoon Ghee
5 grams Cardamom
2 Coconut
10 grams Dry ginger powder
10 grams Cumin Powder

How to make Wheat Payasam

  • Grate the coconut. Add 1/2 glass warm water to the grated coconut. Extract the first coconut milk by filtering the mixture of coconut and water.
  • Extract the second milk by adding 1 1/2 glass warm water. Repeat the process to extract the third milk.
  • Saute broken wheat lightly in one teaspoon ghee.
  • Cook the brown wheat in 1 1/2 liters of water.
  • Add the third milk and the second milk to the wheat and bring to a boil.
  • Let the mixture thicken to a semi solid consistency then add powdered jaggery.
  • Finally add the first milk and simmer it for a while.
  • Season it with fried nut, raisins, powdered cardamom, ginger and cumin.
  • Stir well and remove from fire immediately.

10.17.11

Semiya Payasam Recipe

Ingredients

1 cup Vermicelli
A pinch Saffron
3/4 cup Water
3-4 Cashew nuts
1 cup Sugar
7-8 Raisins
1 cup Milk
2-3 Cardamom

How to make Semiya Payasam

  • Saute the vermicelli in ghee till it turns brown.
  • Boil water in another vessel..
  • Put vermicelli in boiling water and cover it, stirring occasionally.
  • After the vermicelli becomes soft, add the sugar stirring continuously.
  • Dissolve in the milk and add this to the vermicelli.
  • Powder the cardamom and add it to the mixture.
  • Flavor the desert with fried cashew nuts and almonds.
  • Simmer the vermicelli for about two minutes. Your delicious payasam is ready to be served.

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09.21.11

Channa Dal Payasam Recipe

Ingredients

1/2 cup Split Bengal Gram (Chana Dal)
1 cup grated Coconut (Khopra/Narial)
1 cup Jaggery
4 tablespoon Clarified Butter (Ghee)
5 Cashewnut (Kaju)
5 crushed Cardamoms
2 tablespoon chopped Coconut (Khopra/Narial)

How to make Channa Dal Payasam

  • Wash and soak the gram.
  • Melt a part of the ghee in a pan , add the coconut pieces and fry till golden brown over a medium flame drain, remove and keep aside.
  • In the same ghee add the cashew nuts and over a low flame fry till golden brown and keep aside.
  • Extract coconut milk by soaking the grated coconut in about half a cup of hot water for 10 minutes and then pass the mixture through a strainer.
  • Boil the gram in a sauteuse with just sufficient water to cook the gram.
  • When the gram is cooked add the jaggery and the coconut milk.
  • Cook till the mixture is thick stirring once in a while so that it does not get burnt.(make sure the mixture does not become very thick, it should be of pouring consistency).
  • Add the remaining ghee and the cardamoms. mix thoroughly.
  • Serve garnished with the fried coconut pieces and the cashew nuts.

09.19.11

Chana Dal Payasam Recipe


Ingredients:

Split Bengal Gram:- ½ cup

Grated coconut :- 1 cup

Clarified Butter (Ghee) :- one cup

Jaggery :-1 cup

Cardamoms :- 5 nos crushed

Coconut :- 2 tbsp, cut into cubes

Cashew nut (Kaju):- 5 nos

Method Of Preparation

1) Take the gram, wash and soak it.

2) Take a small part of ghee and melt it in a pan. In it add coconut pieces, and keep frying it till it is golden in color. Once done, remove it from the flame and keep it aside

3) Add cashew, in the same used ghee. Keep frying it till it is golden brown over low flame.

4) We need to extract coconut milk. Take grated coconut soak it in hot water for close to 10 mns, and then pass it through the filter.

5) Take the gram and boil it, with just enough water needed for boiling the gram.

6) Once the gram is well cooked, put the coconut milk and jaggery.

7) Keep cooking till the mixture thickens, and stir it in between. We need to keep stirring, so that the gram doesn’t burn. The mix should be consistent and should not be thick at places.

8) After this add the rest of the Ghee and cardamoms. Keep mixing it thoroughly.

9) Garnish it with cashew nuts and fried coconut pieces.

09.14.11

Parippu Payasam Recipe

Ingredients

250 grams Parippu (Green gram dal)
2 tablespoon Ghee
Coconut milk from 2 coconuts
250 grams Jaggery
Handful Cashew nuts, Raisins

How to make Parippu Payasam

  • Clean the dal and saute it in ghee till light brown.
  • Boil the fried dal in water till it is cooked.
  • Make a thick solution by heating jaggery with some water .
  • Take milk from the coconut thrice. Keep the thick milk taken 1st, aside.
  • Add the third milk and the second milk with the jaggery solution to the boiled dal .and simmer on a low flame till thick.
  • Finally add the first milk and simmer it for a while.
  • Season it with fried nut, raisins.
  • Stir well and remove from fire immediately

09.8.11

Pesarapappu Payasam Recipe

Ingredients

1 c dhuli moong dal
1 c jaggery, crushed
1 tablespoon ghee
2 teaspoon elaichi powder

How to make Pesarapappu Payasam

  • First wash the moong dal and keep aside.
  • In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.
  • Now add the jaggery and let it melt.
  • Mix well and fry till the dal is done and it looks like a smooth mixture.
  • Now add the elaichi powder and mix well.
  • Take off the heat, garnish with grated coconut and serve hot.

07.2.11

Parippu Payasam Recipe

Ingredients:
250 gms Parippu (Green gram dal)
Coconut milk from 2 coconuts
250 gms Jaggery
2 tblsp Ghee
handful Cashew nuts, Raisins
How to make parippu payasam:
  • Clean the dal and saute it in ghee till light brown.
  • Boil the fried dal in water till it is cooked.
  • Make a thick solution by heating jaggery with some water .
  • Take milk from the coconut thrice. Keep the thick milk taken 1st, aside.
  • Add the third milk and the second milk with the jaggery solution to the boiled dal .and simmer on a low flame till thick.
  • Finally add the first milk and simmer it for a while.
  • Season it with fried nut, raisins.
  • Stir well and remove from fire immediately