Puri Payasam

Ingredients:

• Maida 200 gms
• Bombay Rava 50 gms
• Sugar 300 gms
• Milk 500 ml
• Cardamom powder ½ sp
• Saffron 12 strings
• Cashew nut paste or badam paste 2 tab sp
• Oil to fry
• Salt

Method:

• Make thick dough out of maida and rava.
• Keep as it is for ½ an hour.
• Make small small puries and make holes with the help of a fork.
• So that the puries will not become ‘puff’ and soft.
• Fry them in oil.
• Make crispy puries and keep aside.
• In a deep pan pour milk and add cashw nut paste or badampaste in it.
• Bring it to a boil. Add cardamom powder and saffron.
• Mix well and now add crushed puries in it.
• Switch off the fire and Serve hot ‘Puri payasam.’
• Children usually like this payasam very much.

Notes:

• You can prepare this with left over chappati or puri too.

Wheat Rava Payasam

Ingredients:

• Wheat Rava1 cup
• Jaggery 2 cup
• Milk ½ cup
• Cardamom powder ½ sp
• Ghee 2 – 3 sp
• Cashew nuts 1 sp crushed
• Kis Mis 1 sp, washed and cleaned

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• Keep them aside. And fry Wheat Rava well.
• Fry well with out blacking it.
• Add water and allow it to cook.
• Add sufficient water so that rava will cook well.
• Add Jaggery and mix well. Add milk.
• Allow it to boil. Add cardamom powder, fried cashew nuts and kis mis.
• Remove from the fire.
• Serve hot or cold.

Some Tips to make good Payasam

Ingredients:

• Whenever you prepare payasam, cook them in low flame. That will increase the taste.
• Use full cream milk or coconut milk for payasam.

Method:

• If you want to get the ‘light pink colour’ , just fry a spoon sugar in a dry kadai and dissolve it in water. And add it to payasam. This will give a good colour and good taste to payasam.
• It is good to add ‘condensed milk’ or ‘shortened milk’ in payasam.
• Generally add more quantity of jaggery if you use it instead of sugar.
• To make the payasam tasty you can add raw cashew nuts or raw badam or ‘vellari vedai’ in that.
• To make them more delicious, you can add cardamom powder or Saffron strings or ‘Jadi kai’ or ‘Jadi Patri’ ‘pachai karpuram’ etc.,

Aval Payasam - Poha kheer

Ingredients:

• 1 cup thin/ thick aval
• 3/4 cup full cream milk
• 1 cup sugar
• 2 sp ghee
• 2 sp crushed cashew nuts
• 2 sp dry grapes
• 10 - 12 strings saffron

Method:

• In a pan pour 1 sp ghee and fry cashew nuts and kiss miss.
• Remove them and keep aside. In the same pan fry aval well by adding 1 sp ghee.
• Add milk and cook the aval. Add sugar and mix well.
• Add fried cashew nuts, dry grapes and saffron.
• Remove from the fire.

Coconut Milk Payasam (Thenga pal payasam)

Ingredients:

• 1 coconut
• 1/2 sp rice
• 1 cup sugar
• 1/2 sp cardamom powder
• 1/4 sp kesari colour optional

Method:

• Grate coconut and put that in a mixie with rice.
• Grind with some water.
• Strain and remove milk and keep aside.
• This the first and thick milk.
• Again put the coconut and pour 1 cup water and do the same.
• This is 2nd milk.
• Now in a deep pan pour the second milk and bring it to a boil.
• Add sugar mix well. add cardamom powder and kesari colour.
• Mix well and agin bring it to a boil.
• Add first milk and before it starts boiling remove from the stove.
• Add fried cashew nuts if you want.
• This is a very tasty and simple payasam . we call it as thenga pal payasam. You can add jaggery instead of sugar.
• Generally we prepare this on 1 st of Aadi month. And we give this payasam to our new son in law in a silver tumbler. This is very important to us.

Akkara Adisal - rice Kheer

Ingredients:

• This is also an important item in our houses. (Iyanger)
• 1 cup rice
• 1 sp channa dal
• 1 sp moong dal
• 3/4 cup jaggery (grated)
• 1 cup full cream milk
• 4 - 5 sp ghee
• 2 sp crushed cashew nuts
• 2 sp kis mis - dry grapes
• 10 - 15 strings of saffron
• 1/2 sp cardamom powder

Method:

• Wash and clean rice. Allow it to dry by spreading it on a clean cloth.
• In a pan pour 2 sp ghee and fry rice in low flame.
• Allow it to fry well and add dals and fry well.
• Pour 1/2 cup milk and water. Cook well and smash it like a thick paste.
• Put saffron in one spoon milk.
• Add grated jaggery and mix well.
• In another pan pour the balance ghee and fry cashew and dry grapes.
• Add them in the akkaravadisal .
• Add saffron milk and cardammon powder.
• Mix well. Add the balance milk.
• Remove from the fire. This Akkaravadisal must be thick and it should be like thick dosa dough.
• If you want add some more ghee before serving.
• Yummy "Akkaravadisal" is ready to serve.

Notes:

• https://www.filepicker.io/api/file/DAiIHx17QCCwDmDmuTii+IMG-20150111-WA0018.jpg

Yellow Moong Dal Payasam 2

Ingredients:

• 250 gm Yellow M00ng Dal
• 2 tbsp plain uncooked Rice
• 1 cup Thick coconut milk
• 1 1/2 Cups Thin Coconut Milk
• 1/2kg Jaggery
• 1/2 Cup coconut cut into small pieces
• 2 tbsp ghee
• 1/2 tsp Cardamom powder

Method:

• Roast the moong dal and the rice in a cooker and add thin coconut milk and pressure cook it.
• Once the steam is off add grated jaggery and boil .
• Add water if necessary.
• Wait till the jaggery is fully dissolved and bring it to a boil.
• Remove from the fire.
• Add cardamom powder.
• Now add the remaining coconut milk and stir well.
• For garnishing fry small coconut pieces in ghee till golden brown and add to this.

Boondi Payasam

Ingredients:

• Full cream milk 400 ml
• Condensed milk 200 ml
• Boondi 1 cup ( prepare boondi with out sugar or salt)
• Sugar 1 cup
• Cardamom powder 1/2 sp
• Cashewnut 10 -12 (crush it)
• Ghee 2 sp

Method:

• Boil milk and reduce it by 1/2.
• Reduce the flame and add condensed milk and bring it to a boil.
• Add sugar and stir well.
• Add cardamom powder.
• In another pan pour ghee and fry crushed cashew nuts and keep aside.
• If you want to add some food colour you can add.
• Mix well and keep aside.
• Before serving, add boondi and fried cashew nuts and serve immediately.
• Very delicious payasam. Children like this very much.

Tender Coconut - Elaneer valukai Payasam

Ingredients:

• Finely chopped tender coconut 1 cup
• Sugar 2 cups
• Coconut milk 1 cup
• Full cream milk 2 cup
• Cardamom powder 1/2 sp

Method:

• Just boil the milk by adding sugar for about 10 - 15 mins.
• Add the finely chopped tender coconut pieces and bring it to a boil.
• Remove it from the fire and add coconut milk.
• Mix well and keep it in fridge.
• Serve chill.

Notes:

• Generally we drink ela neer and eat the valukai. Instead of that use the valukai (tender coconut) to make payasam. It is a good payasam. Prepare this and send your comments.

Banana Payasam - Nendram Palam Payasam

Ingredients:

• Riped Banana ( Nendram palam) 3
• Jaggery 2 cups
• Coconut milk 1 cup - thick milk
• Coconut milk 2 cups - thin milk
• Cardamom powder ½ sp

Method:

• Cut the fruit into small pieces.
• Cook them in Coconut thin milk.
• Till they become slight pink.
• Add powdered jaggery and mix well.
• Allow it to cook.
• Now add Coconut’s first milk. That is thick milk and mix well.
• Add cardamom and remove from the fire.
• It is kerela preparation; tastes great.

Notes:

• Whenever you use coconut milk, use thin milk for cooking and at the end only you can use the think one. After adding the thick milk you have to remove from the fire.

Simple, Quick and Delicious Payasam 2

Ingredients:

• Cooked Rice 1 cup
• Condensed milk 200 gms
• Cardamom powder
• Ghee 2 sp
• Kis mis 10 – 12 wash and clean
• Cashew nuts 1 tab sp crushed

Method:

• Just put cooked rice and (milk maid) condensed milk in a mixer grinder and grind well.
• In a pan pour ghee and fry some kis mis & cashew nut.
• Add the grind mixture and bring it to a boil.
• Add cardamom powder and mix well.
• Remove from the fire and serve.
• This is also a favorite item in my house.

Simple, Quick and Delicious Payasam

Ingredients:

• Cooked Rice 1 cup
• Cashew nuts ½ cup
• Milk 1 cup
• Sugar 2 cups
• Cardamom powder
• Ghee 2 sp
• Kis mis 10 – 12 wash and clean

Method:

• Just put cooked rice, sugar and cashew nuts in a mixer grinder and grind well.
• Add milk and grind well.
• In a pan pour ghee and fry some kis mis.
• Add the grind mixture and bring it to a boil.
• Add cardamom powder and mix well.
• Remove from the fire and serve.
• This is all time favorite in my house.

Besan Ka Kheer

Ingredients:

• Besan 1 cup
• Sugar 1 ½ cup
• Milk ½ cup
• Cardamom powder ½ sp
• Ghee 2 – 3 sp
• Cashew nuts 1 sp crushed
• Kis Mis 1 sp, washed and cleaned
• Badam essence few drops
• Kesar colour few drops

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• Keep them aside. And fry besan flour well.
• Fry well with out blacking it.
• Add water and allow it to cook.
• Add sufficient water so that besan will cook well.
• Add sugar and mix well. Add milk.
• Allow it to boil.
• Add cardamom powder, fried cashew nuts and kis mis.
• Remove from the fire.
• Add badam essence and kesar colour.
• Serve hot or cold.
• Almost it will be like badam kheer.

Rice - Sugar - Coconut Payasam

Ingredients:

• Rice 1 cup
• Coconut 1
• Sugar 2 cup
• Cardamom powder 1 sp
• Cahew nuts 1 tbsp crushed
• “kas kas” 1 sp optional
• Milk ½ cup
• Ghee 2 sp

Method:

• Soak rice for ½ an hour.
• Grind rice and coconut in a mixer grinder.
• In a deep pan, pour ghee and fry cashew nuts.
• And pour the grind mixture in the pan.
• Add sufficient water and mix well.
• Allow it to cook. Keep an eye on the kheer.
• Stir occasionally. It may stick.
• Add sugar and mix well.
• Add milk and cardamom powder.
• Bring it to a boil.
• Remove from the fire.
• Serve hot or cold.

Notes:

• You can add jaggery instead of sugar. That will be more tastey.

Rice Rava Payasam

Ingredients:

• Rice rava 1 cup
• Sugar 1 ½ cup
• Milk ½ cup
• Cardamom powder ½ sp
• Ghee 2 – 3 sp
• Cashew nuts 1 sp crushed
• Kis Mis 1 sp, washed and cleaned

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• Keep them aside.
• Add water and bring it to a boil.
• Add rice rava in it and mix well.
• Add sufficient water so that rice rava will cook well.
• Add sugar and mix well. Add milk.
• Allow it to boil.
• Add cardamom powder, fried cashew nuts and kis mis.
• Remove from the fire.
• Serve hot or cold.

Yellow Moong dal Payasam

Ingredients:

• Yellow moong dal 1 cup
• Sugar 1 ½ cup / Jaggery 2 cups
• Milk1 cup
• Cardamom powder 1 sp
• Ghee 2 – 3 sp
• Cashew nuts 1 sp crushed
• Kis Mis 1 sp, washed and cleaned

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• Keep them aside.
• Cook moong dal in a pressure cooker.
• In a pan pour the cooked moong dal and add sugar/jaggery and mix well.
• Add milk. Allow it to boil.
• Add cardamom powder, fried cashew nuts and kis mis.
• Remove from the fire.
• Serve hot or cold.

Notes:

• Very good for veradh days. It is called as "Payathankanji".

Channa dal ka Kheer

Ingredients:

• Channa dal 1 cup
• Sugar 1 ½ cup / Jaggery 2 cups
• Milk1 cup
• Cardamom powder 1 sp
• Ghee 2 – 3 sp
• Cashew nuts 1 sp crushed
• Kis Mis 1 sp, washed and cleaned

Method:

• In a pan pour ghee and fry kis mis and cashew nuts.
• Keep them aside.
• Cook ‘channa dal’ in a pressure cooker.
• In a pan pour the cooked channa dal and add sugar/jaggery and mix well.
• Add milk. Allow it to boil.
• Add cardamom powder, fried cashew nuts and kis mis.
• Remove from the fire.
• Serve hot or cold.

Notes:

• This payasam will be very good if you add jaggery.

Cashewnut Payasam

Ingredients:

• 200 gms Cashew nuts
• 350 gms Sugar
• 1 cup milk
• 10 – 12 strings of saffron
• 1 sp ‘sarai parapu’
• 1 sp ghee
• ¼ sp ‘kesar colour’ optional

Method:

• Soak cashew nuts in hot water for ½ an hour.
• Grind it in a mixer grinder by pouring little milk.
• In a deep pan, pour the grind mixture and milk and bring it to a boil.
• Add water if you want.
• Allow it to cook for a while.
• Stir and take care of the payasam, otherwise it may stick in the bottom.
• Add sugar and milk allow it to boil once again.
• You can add ‘kesar colour’ in the kheer now.
• Just add kesar colour in one spoon milk and mix well.
• Add it to the kheer.
• Add saffron strings and remove from the fire.
• In a small pan put ghee and fry ‘sarai parapu’ and put it in the payasam.
• Your delicious ‘cashew nut payasam’ is ready to serve.

Badam and Vellari Vedai Payasam

Ingredients:

• Sugar 1 cups
• Milk1 cups
• Cardamom powder
• Saffron string 10 – 12
• Ghee 1 sp
• Cashew nuts and kis mis 1 tab sp

Method:

• Badam and Vellari Vedai Payasam
• Ingredients:
• ‘Vellari vedai ‘100 gms
• Badam 50 gms
• Soak both nuts for about 12 hours. And remove the skin of badam.
• Grind them finely like a paste in a mixer grinder.
• You can add water or milk to grind the paste.
• In a deep pan pour ghee and fry cashew nuts and kis mis.
• Pour the milk and grind mixture in that.
• Bring it to a boil.
• Add sugar and again bring it to a boil.
• Stir occasionally.
• Add cardamom powder and saffron and remove from the fire.
• Your ‘kheer’ is ready to serve.

Notes:

• You can replace badam with cashew nuts.

Badam Kheer

Ingredients:

• Badam keer ia a Very easy and delicious payasam.
• 200 gms Badam
• 350 gms Sugar
• 1 cup milk
• 10 – 12 strings of saffron
• 1 sp ‘sarai parapu’
• 1 sp ghee
• ¼ sp ‘kesar colour’ optional

Method:

• Soak badam in hot water for ½ an hour.
• Remove the skin.
• Grind it in a mixer grinder by pouring little milk.
• In a deep pan, pour the grind mixture and milk and bring it to a boil.
• Add water if you want.
• Allow it to cook for a while.
• Stir and take care of the payasam, otherwise it may stick in the bottom.
• Add sugar and milk allow it to boil once again.
• You can add ‘kesar colour’ in the kheer now.
• Just add kesar colour in one spoon milk and mix well. Add it to the kheer.
• Add saffron strings and remove from the fire.
• In a small pan put ghee and fry ‘sarai parapu’ and put it in the kheer.
• Your delicious ‘badam kheer’ is ready to serve.