Ingredients:
100g Semiya (vermicelli)
50g Jawarisi (sago)
½ liter Milk
½ cup water
2-3 tsp ghee
3 Cardamoms
Sugar according to taste
10 Cashew nuts
10 Kismis (dry grapes)
Preparation:
1. Fry vermicelli in a kadai with a tsp of ghee on low flame until it turns golden colour. Keep it aside.
2. Cook sago separately and keep it aside.
3. Heat water in a vessel and bring it to boil.
4. Add vermicelli and cook till it becomes soft.
5. Add cooked sago, sugar and mix well.
6. Allow it to cool and add milk.
7. Mix well and cook it on low flame.
8. Powder the cardamom and add it to the mixture.
9. Fry the cashew nuts and kismis in ghee and add to the mixture. Mix well.
8. Payasam is ready to serve.
Paasi paruppu payasam is my favorite dessert. I often used to prepare this payasam becomes it is very simple and easy recipe to make.
Ingredients:
1 cup Moong Dal
¾ Cup powdered jaggery (more or less according to the taste)
½ cup Milk
2 tsp Cashew nuts
2 tsp Raisins
1½ cup Water
½ tsp Cardamom powder
1 tsp ghee
2 tsp grated coconut
Preparation:
1. Dry roast moong dal on low flame till it becomes light brown color.
2. Allow it cool and pressure cook dal with 11/2 cup of water till it becomes soft and keep it aside.
3. Add little water to jaggery and heat till jaggery melts.
4. Allow it to cool and strain the impurities.
5. Add the jaggery syrup to the cooked moong dal and cook it on low flame for 5-7 minutes.
6. Add milk, grated coconut and cardamom to the above mixture and cook it on low flame for 5 minutes.
7. Heat ghee in a pan, add cashew nuts and raisins and saute for a minute.
8. Add this to Payasm and mix well.
9. Payasm is ready to serve.
Paal payasm is typically a rice pudding prepared with sugar and boiled milk. My mom often used to prepare this recipe.
Ingredients:
1/2 cup Basmati rice
1 cup water
2 cup Milk
Sugar (according to taste)
1/4 tsp Cardamom powder
5 Cashew nuts
5 Raisins
2 tsp ghee
Preparation:
1. Soak rice for 15minutes.
2. Drain the water and keep it aside.
3. Heat a cup of water in a heavy vessel and bring it to boil.
4. Add the rice and cook it on a medium flame for 5 minutes.
5. Add milk and cook till the rice is soft.
6. Add sugar and stir well.
7. Heat ghee in a pan and roast cashew nut and raisins.
8. Add cardamom powder, fried cashew nut, raisins along with ghee and mix well.
9. Serve hot.
Ingredients:
1 Cup broken Wheat (godhuma rava)
2 cup of water
1- 1½ Cup Jaggery
1 Coconut, grated
1 tsp Cardamom powder
10 Raisins
10 Cashew nuts
2 tsp Ghee
Water for taking coconut milk
Preparation:
1. Fry the broken wheat slightly with a tsp of ghee and keep it aside.
2. Grind the grated coconut with water and squeeze them to extract milk (first milk will be thick).
3. Grind the same coconut again for 2 times and extract the second and third milk .Keep it aside.
4. Heat 2 cup of water in vessel and bring it to boil.
5. Add rava and cook it on a medium flame.
6. Once the rava thickens to a semi solid consistency add powdered jaggery.
7. Stir until the jaggery melts.
8. Add the second and third coconut milk and cook till wheat rava is soft.
9. Finally add the first coconut milk, fried raisins, cashew nut and cardamom powder .Mix well and remove from the heat.
10. Serve payasam hot or cold.
Ingredients:
100g Semiya (vermicelli)
1/2 liter Milk
1/2 cup water
2-3 tsp ghee
3 Cardamom
Sugar according to taste
10 Cashew nuts
10 Kismis
Preparation:
1. Fry vermicelli in a kadai on low flame until it turns golden colour. Keep it aside.
2. Heat milk along with water in a vessel, bring it to boil.
3. Reduce the flame and allow it to boil for 5-7 minutes.
4. Add roasted vermicelli and cook for 10minutes (stir in between to avoid sticking).
5. Once the vermicelli becomes soft, add sugar and stir continuously till the sugar melts.
6. Powder the cardamom and add it to the mixture.
7. Fry the cashew nuts and kismis in ghee and add to the mixture. Mix well.
8. Remove from heat and payasam is ready to serve.
Ingredients:
