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Showing posts with label Payasam. Show all posts
Showing posts with label Payasam. Show all posts
Ingredients:-
1 cup chana dal
¼ cup sabudana (Sago, Saggu Biyyam)
1 cup of powdered jaggery or sugar
3 cups of milk
Flavoring
1 tablespoon of ghee
¼ cup of cashews and golden raisins
1 tsp cardamom powder
Method:-
1. Separately, soak chana dal and sagu in water for at least one hour. Presoaking both chana dal and sabudana (sago) reduces the cooking time, considerably.
2. Take chana dal and one cup of milk and one cup of water in a pressure-cooker. Pressure-cook the dal until one whistle, just to soften the chana dal.Take care not to over cook otherwise it will get mushy.
3. Meanwhile in a thick bottomed pan take half cup of water. Add sugar or powdered jaggery. Stir and cook, until the sugar/jaggery melts.Then add the soaked sabudana and 2 cups of milk. Cook them on medium heat for at least 15 minutes, stirring in between. To this add the cooked chana dal and the milky liquid in which it is cooked. Stir and check the sweetness level, add jaggery /sugar if needed. Simmer on medium heat, Uncovered, stirring occasionally for another 15 minutes or until it reaches thickness, you desire. Keep in mind payasam further thickens on cooling.
4. Heat a spoonful of ghee in a small pan. Add and toast - first cashews, then golden raisins until golden brown. Add these along with ghee, to the simmering payasam.
5. Finally stir in powdered cardamom, simmer for another 5 minutes. Switch off the stove, cover the pan with a lid and let it sit for at least half an hour. Serve warm or cold.
Recipe Courtesy :- Mahanandi
Chana Dal Payasam / Kadalai Paruppu Payasam (Senaga Pappu Payasam )
0 comments Posted by ST at Wednesday, October 13, 2010
This Payasam is popularly known as Senaga Pappu Payasam in Telugu and Kadalai Paruppu Payasam in Tamil.Yesterday I made it as a prasadam /offering for navratri. My Family loves this payasam as this is bit different from the other payasam varieties. The taste is delicious and is unique as we use jaggery and coconut .
Ingredients :
Bengal Gram / Chana dal / Senega Pappu - 1 cup
Jaggary - 1 cup
Milk - 1 Cup
Cardamom powder - 1/2 tsp
Cashew Nuts - few
Raisins -10
Ghee - 1 tbsp
Grated Fresh Coconut (Optional) - 1 tbsp
Method :
1) First wash and pressure cook the bengal gram with 1 1/2 cup water till it is cooked ,but take care it does not get mashed.
2) Grind the grated coconut with little water in a mixer to a smooth paste.
3) Melt jaggery in half cup of water and remove if any dirt. Cook it till jaggery is dissolved. Then add the grated coconut paste and cooked bengal gram and mix well. Then add the milk ,cardamom powder and cook on low heat for 5 - 7 minutes.Switch off the stove.
4) Heat a pan with ghee, roast the cashew nuts. and raisins and add to the cooked payasam.
Serve hot or chilled..
Saggubiyyam Semiya Payasam / Sago vermicelli kheer
1 comments Posted by ST at Tuesday, September 28, 2010
Payasam /Kheer is the most traditional dish in the most of the south Indian homes on every celebrations and special occassions. Also it is one of the most favored 'prasadam' / 'offering' item. This is rich and creamy dish .This payasam is easy to prepare and equally delicious.
Serves - 4
Ingredients :-
Sago pearls (Saggubiyyam / Sabudana) - 1/4 cup
Vermicelli (Semiya) - 1/4 cup
Milk - 3 cups
Sugar - 1/2 cup
Cardamom powder - 1/2 tsp
Clarified butter / Ghee - 2 tsp
Raisins & Cashew nuts - 1 Tbsp
Saffron strands -few to garnish (Optional)
Method:-
1) In a non stick pan add a tsp of ghee and fry vermicelli on low flame till it turns golden and raw smell goes off and remove them to plate and keep aside.
2) Saute sabudana with a 1tsp ghee for 5 minutes so that they puff up and cook easily.
3) Heat the milk and Cook sabudana till it appears transparent and soft. Keep stirring in between so that sabudana doesn't stick to the bottom of the pan. To avoid sticking and burning of sabudana. It will take 15 minutes.After the sabudana is cooked add the fried vermicelli and cook till the vermicelli is done .It will take another 10 mins.If the milk becomes thick you can add a glass of water or milk to make it loose.Then add the sugar and the cardamom powder. Mix well.When the sugar melts, turn off the stove.
4) Add ghee to a frying pan and add the cashews and raisins. When raisins puffs up and cashews turn golden brown , turn off the stove and add them to the cooked payasam and stir once.Garnish with saffron strands.
Serve either cold or warm.
Note:-
1) You can take half sugar n half jaggery for better taste.
2) If the payasam becomes thick you can add little milk to it and boil it for 2 minutes on stove or in in microwave.
Khus Khus Payasam / Poppy Seeds (Gasagasalu) Payasam
1 comments Posted by ST at Friday, March 19, 2010
Poppy seeds are great sources of taste as well as good health .They are a very good source of calcium and acts as cooling agent. Poppy seeds protects heart against cardiovascular diseases. Poppy seeds with sugar can be taken to cure insomnia. This Payasam /kheer is good for mouth blisters, cools the system and induces sound sleep.
Ingredients:
Khus Khus / Poppy Seeds / Gasagasalu- 1/2 cup
Badam / Almonds - 10
Kaju / Cashew - 10
Copra / Dessicated coconut - 1/4 cup
Elachi /Cardamom powder - 1/2 tsp
Sugar / Jaggery - 1 Cup
Milk - 1 1/2 cup
Saffron - a pinch
Edible camphor - pepper size grain (Optional)
Method:
* Soak khus khus, badam and kaju overnight in water.
* Add copra and grind them to a fine paste.
* Add 2 tbsp cold milk & grind very fine.
* Boil milk.
* After it boils, add the paste, stirring well to prevent lump formation.
* When it starts boiling, simmer for 10 mins for the khus khus to cook well.
* Keep the flame low, add sugar, cardamom powder & edible camphor if using.
* After sugar dissolves completely mix well then add milk with saffron before removing from the fire.
* Garnish with roasted nuts and raisins .
* Khus Khus kheer is ready! Serve it either hot or cold.
Ingredients:-
Rava /Sooji / Semolina - 1/4 cup
Sugar - 3/4 cup
Milk - 5 Cups
Saffron / Kesar - A pinch dissolved in milk
Raisins - Few
Cashewnuts -Few
Ghee -1 tsp
Almonds -12
Cadamom powder -1/4 tsp
Method:-
1) Soak Almonds in warm water for 30 minuts.
2) Then grind it to paste in a blender.
3) Dry roast rava in a non stick pan .
4) Mean While boil milk.
5) Heat nonstick pan add boiled milk then slowly add roasted rava stirring continously .Stir Continuously otherwise lumps will form.
6) Add badam paste and cook on medium flame..
7) Let rava mixture cook completely for 10-15 minutes stirring occasinally so that it doesnot stick to the pan.
8) Then add sugar ,cardamom powder and saffron mixture and cook till sugar dissolves completely.Turn off stove.
9) Heat ghee in pan and roast cashwes till golden color ,remove and fry raisins.When the raisins become plump, remove them.
10) Add Cashews and raisins to Payasam and stir. Garnish with saffron strands.
Serve hot or cold.
Carrots are excellent for the eyes. Carrots contain large quantities of vitamin A, in the form of beta carotene. They are also good for the skin. Carrot juice is rich in so many minerals, that it's no less than a miracle juice! Its juice is like a tonic. It will improve the overall health of you and increase immunity.
Ingredients:-
Carrots, peeled and chopped into small pieces – 2
Sugar - 2 cups
Sugar - 2 cups
Milk - 3 cups
Almonds - 10
Cashews - 10
Raisins - 10
Cardamom powder - 1/4 tsp
Nutmeg powder - A pinch
Ghee – ½ tsp
Ghee – ½ tsp
Method:-
1) Soak almonds ,cashews and raisins into half cup of milk for 30 minutes.
2) First Peel off the skin and cook carrots till tender either in a pressure cooker or microwave with a cup of milk. Let it cool down completely.
3) Drain of milk from soaked cashews ,almonds and raisins .Save the drained milk.
4) So After carrots cools grind the carrots and milk mixture with almonds, cashews and raisins in a blender till smooth with the help of drained milk.
5) Heat ghee in a pan. Add the blended paste and cook for 8-10 minutes. Add sugar and cook for some more time.
6) Then add the remaining milk and keep stirring till it thickens .
7) Add the cardamom powder and nutmeg powder to it and let it cook for 2 minutes.
8) You can serve this warm or cold.
5) Heat ghee in a pan. Add the blended paste and cook for 8-10 minutes. Add sugar and cook for some more time.
6) Then add the remaining milk and keep stirring till it thickens .
7) Add the cardamom powder and nutmeg powder to it and let it cook for 2 minutes.
8) You can serve this warm or cold.
Treat your kids with a delicious and healthy dessert .
To make 4 cups
Ingredients:
Sago / Sabudana – ½ cup
Sugar – ½ cup
Cardamom – 6 pods
Ghee – 2 tablespoons
Cashew nuts – 10, whole
Raisins – 1 tablespoon
Milk –2 cups
Water -3 cups
Method:
Heat the vessel and pour in the ghee; when just hot, fry the cashew nuts and raisins separately in it and remove to a plate. Fry the sago next in the hot ghee and remove to another plate. Bring 3 cupfuls of water to the boil. Put in the fried sago, stirring the water while doing so to prevent lumps forming. When the sago has boiled till it looks sticky and has a spongy transparent appearance, add the sugar. Stir constantly till the sugar gets blended into the sago; then pour the two cupfuls of boiled milk . Simmer till it becomes semi-thick and remove from the heat. Mix in the fried cashew nuts, raisins, and cardamom powder. Serve hot.
There are several varieties of 'payasams'. Payasam is a traditional South Indian delicacy made on all festive occasions.We prepare Payasam as ‘Prasadam’(offering to God). This mouthwatering sweet dish is prepared of coconut milk , jaggery and broken wheat.
Ingredients:-
250 gms Broken Wheat
500 gms Jaggery
3 tblsp Ghee
10 gms Raisins
10 gms Cashew Nuts
2 Coconuts
5 gms Cardamom
10 gms Dry ginger powder
10 gms Cumin Powder
Method:-
- 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.
This is my contribution for Festive Food Event -Onam Celebration hosted by Priyanka.
&
Suganya's JFI – Whole Grains which is started by Mahanandi
I have been craving something sweet for some time now. Something simple, something comforting and suddenly some guests visited us this weekend. I finally settled on semiya payasam for my sweet tooth and for guests.
Payasam or payesh is a traditional Indian sweet where rice is cooked in milk till it yields a rich and creamy texture. Two distinct kinds of payesh are ingrained in my food memories. One made with fresh nolen gud (palm juice jaggery) and the other made with saffron which has a delicate aroma and rich, golden color. Since there was no nolen gud, I made the vermicelli payasam with saffron.
Ingredients:
2 cups roasted vermicelli - broken
4-5 cups milk
1/5 tspoon saffron stands (mixed in warm milk)
12 Cashewnuts
12 Raisins
5 cardamoms
Nutmeg Powder
12 Cashewnuts
12 Raisins
5 cardamoms
Nutmeg Powder
2 cups Sugar
Method:
- Heat a pan.Add 1 tsp of ghee.
- When it is heated,add raisins and stir them until it becomes round like a ball.
- Remove immediately to a plate.now add cashew nuts and stir till it turns golden.
- Remove to the plate.
- Add one more tsp of ghee.Add vermicelli and stir slowly till it becomes golden color. Keep aside.
- Boil milk in a vessel.
- Stir frequently.
- Add sugar and cardamom and nutmeg Powder.
- Continue stirring. Bring to a boil.
- Now add vermicelli, and stir once again until it boils.
- Remove from heat and keep the lid closed for sometime (1/2 an hour).
- See that the vermicelli is cooked.
- Now garnish with cashew, raisins and saffron.
- This can be served hot.If you want it cold,let it cool and refrigerate it.Whenever required,add milk and sugar as desired,stir and serve.
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