Broken Wheat Pal Payasam

Ingredients:




Broken wheat - 1 cup 
Milk - 2 1/2 litre
Ghee- 3 tbsp 
Sugar - 25 tbsp
Broken cashew nut- 4 tbsp 
Kismis- 4 tbsp 
Cardamom - 3 






Method:


Heat 5 liter pressure cooker with milk, washed broken wheat, sugar and cardamom. Cover it and cook for 1 whistle and then reduce the falme and cook for another 20 minutes. When the steam is completely gone, open the cooker and add the 2 tbsp of ghee and mix well. 

In a pan, heat some ghee and fry the cashews and raisins till the cashews brown and raisins swell up. Add to the payasam. Serve hot. 

Boondi Payasam

Ingredients:




Milk 400 ml

Condensed milk 200 ml

Boondi 1 cup 

Sugar 1 cup

Cardamom powder 1/2 tsp

Cashewnut 9

Ghee 2 tsp 




Method:




Make boondi with out sugar or salt. 

Boil milk and reduce it by half. Reduce the flame and add condensed milk and bring it to a boil. Add sugar and stir well. Then add cardamom powder. 

In another pan heat ghee and fry crushed cashew nuts and keep aside.

Before serving, add boondi and fried cashew nuts and serve immediately. 

Rice jaggery Payasam

Ingredients:




Rice: 1cup
Jaggery: 2 cups
Grated coconut: 1/2 cup
Ghee: 2 tbsp
Cardamom powder: 1 tsp
Cashew nuts ( splits ): 1 tbsp
Raisins: 1 tbsp 




Method:




Wash the rice and cook well in a pressure cooker.
Dissolve the jaggery in one cup of water and strain it.

Heat ghee in a pan. Add cashew nuts and kismis / raisins. Fry for 2 minutes. Remove from the ghee and keep aside. Add melted jaggery and saute on a low heat for 3 - 4 minutes or till you get a nice aroma of jaggery and ghee. Add cooked rice. Mix well. Add grated coconut and mix well.Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally. Finally, sprinkle cardamom powder. Add cashewnuts and raisins. Mix well. Serve warm or cold. 

Ada Pradhaman

Ingredients:

Ada 1 cup 

Jaggery 400 gm 

Cashew nuts 10 

Coconut 1st milk 2 cups 

Coconut 2nd milk 3 cups 

Cardamom 8 

Rasins 10 

Ghee 1 tsp 

Method:

Wash and cook ada in hot water and strain and leave it aside. Then melt jaggery in luke warm water. Dissolve and strain it. Now add the cooked ada and jaggery in a heavy bottomed pan and place it on medium flame. Allow it to cook well until the sweetness of the jaggery gets into the ada. After this is done well add the 2nd milk and let it boil till it is reduced to one third of the quantity. Now add the thick milk and do not boil, but heat it and remove from fire. 

In a Pan heat the ghee and fry the cashews, rasins and cardamom and add it to the pradhaman. Serve hot. 

Potato Payasam

Ingredients:

Potato - 2 medium

Milk - 1 ltr

Condensed milk - 8 tbsp

Sugar- 8 tbsp or as per taste 

Ghee - 2 tsp

Cardamom powder - 1/4 tsp

Saffron a pinch

Cashew nuts - 12

Raisins - 1 tbsp .

Method:

Heat ghee in a pan and fry the cashewnuts till brown, fry the raisins till plump and keep aside. 

Peel the potatoes and grate them. 

Boil the milk and add the potato to the milk. Add sugar to it and stir to combine. Allow the potato to cook and the quantity of milk to reduce to half. Now add the sweetened condensed milk and stir to combine. Simmer on medium low till it thickens. Add the cardamom powder and stir well. Switch off the stove and add saffron and mix well. 

Garnish with fried cashew nuts and raisins. 

This can be served hot or chilled.

Badam Payasam

Ingredients:


 
1/2 cup Badam
2 cups Milk 
3 tblsp Sugar 
5 crushed Cardamoms
a pinch of Saffron, soaked in lukewarm milk.






Method:


Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
Remove the skin of the almonds and grind to a fine paste.
Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
Allow to cool and serve chilled.

Milk Payasam

Ingredients : Milk - ½ litre Rice soaked for an hour - ¾ cup Saffron soaked in lukewarm water Sugar - 4 cups Cardamom - 3 cashew nuts & dried grapes - ¼ cup Ghee - 30 gms. Method: Heat some ghee in a pan and add the cardamom, and the milk When it comes to a boil add the rice and the sugar Let it simmer for about 45 minutes. Finally when the rice is cooked add the saffron Heat some ghee in another pan and add the cashews and grapes and finally add them to the payasam.

Coconut Payasam

Ingredients:

• Rice - 2 tbsp
• Grated Coconut - 2 tbsp< /p>
• Jaggery - 1/3 cup
• Cardamom - 2 pods

Method:

Soak the rice in hot water for 1/2 hour. To this add the coconut and blend into a coarse paste. Boil 1/2 cup water & when boiling add the paste and stir continuously till the mixture cooks well. Add the grated jaggery to this and simmer. Garnish with the cardamom and some ghee.  

Poori payasam

Ingredients:

1 cup all purpose flour

Pinch of salt

1tsp cardamom powder

Roasted nuts and raisins

4 cups milk

3/4 cup sugar

Oil/ghee to fry.

Method:

Make a soft dough of all purpose flour, salt and water. Keep aside for 10 minutes. Roll out into small puris and fry them till crisp. Dip them immediately in warm water for a few seconds.

Heat the milk and add sugar. Add cardamom powder and let it keep boiling for 10-15 minutes on low heat. Add the fried pooris to the milk and garnish with nuts and raisins.

Red rice pal payasam

Ingredients:




1 cup red rice soaked for 2 hours
1/2 cup condensed milk
2 cups milk
1/4 cup sugar (adjust according to taste)
1/2 tsp cardamom powder
2 tsp ghee
Few cashews and raisins.


Method:

Pressure cook the rice till soft. Heat ghee and add the cashews and raisins. When golden brown, add the cooked rice and milk and cook for 5 minutes. Add the sugar and mix well. Finally add the condensed milk and cardamom powder.

Serve hot or cold. 

Aval Payasam

Ingredients:


1/2 cup beaten rice/poha/aval
1/2 cup sugar (add more as per taste)
2 cups milk
1/2 tsp cardamom powder
Few roasted cashews
2 tsp ghee.



Method:

Fry the beaten rice in ghee till it starts changing colour. Add some water to it and cook on low flame for five minutes. Add sugar and mix well. When the sugar dissolves well, add cardamom powder, cashews and let it cool for five minutes. Add milk, mix well and serve hot or cold as desired.

Green gram Dal Payasam

Ingredients:


1 cup Green gram dal
2 tbsp Bengalgram dal
3/4 cup grated jaggery
1/4 tsp Cardamom powder
Few cashews and raisins
2 tbsp Ghee.


Method:

Roast the cashews and raisins in ghee and keep them aside.

Cook both the dals together with adequate water. Once cooked, add the jaggery to it and stir well

When it mixes well with the dals, add the dryfruits and cardamom powder

Tasty and easy to make payasam is ready

Add some hot milk before serving.

Carrot Payasam

Ingredients:


2 carrots
4 tbsp sugar
Few cashews
2 tsp ghee
1/2 cup milk
1/4 tsp cardamom powder.

Method:

Chop the carrot into smaller pieces and cook in little milk and some water for 15 minutes. Let it cool and then grind it to a smooth paste.

Heat ghee and roast the cashews. Add the carrot paste and cook for 2 minutes till the raw taste goes off. Add sugar,cardamom powder and mix well.

Add more milk before serving. It can be served hot as well cold.

Fruit Payasam

Ingredients:

Apple - 1/2

Banana - 1

Orange-1

Grapes - 1/2 cup\

Guava -1

Cashew nut - 6

Kismis - 1 tsp

Milk - 5 cups

Vanilla custard powder - 2 tsp

Sugar - 1 1/2 cup

Method:

Take 5 cup of milk and boil 4 cup of  milk.

Add vanilla custard powder into another cup of milk.

And Mix with boiling milk.then add sugar.

After boiled well switch off the stove.

Keep it cool.

Remove the skins of all fruits and cut into small pieces.

And cut the cashew nut in small pieces

MIx the pieces of fruits and cashew nuts in the cooled milk.

Add serve it cool.

  

Semiya Payasam

Ingredients:


 Semiya - 1/2 cup
Milk - 3 cup
Ghee - 2 tsp
Sugar - 11/4 cup
Cashew nuts -6
Kismis - 10
Cardamom powder - 1/2 tsp

Method:


Mix 1 tsp of Ghee with semiya.
Then fry the semiya in low flame
After that boil the milk with sugar in low flame.
After that cook the fried semiya in 2 cup of water .
And mix the milk and semiya together and stirrer it well for 5 mins then switch off the stove.
And add cardamom powder.
Fry cashew nut and kismis in 2 tsp of ghee.
And add it into the Payasam
Serve it hot

JackFruit Pradhaman

 Ingredients:

Sweet  jackfruit -15

Jaggery - 3/4 cup

Coconut milk -11/2 cup to 2 cup

Ghee -1 tsp

Method:

Cut  the jackfruit into Small pieces.

Cook the fruit in 2 cup if water in low flame.

After cooking smash well the fruit.

Add jaggery in 1/4 cup if water dissolve the jaggery in low flame

after that filter the jaggery water.

Then mix the jaggery water with smashed jackfruit 

add Ghee and allow to boil . at last add the coconut milk

and serve it hot.

Multi Payasam

Ingredients:


Milk - 4 cup
Raw rice -1 tsp
Coconut flower -3 tsp
Cashew nut - 6
Cardamom powder -1/2 tsp.
Sugar- 3/4 to 1 cup

Method:

Soak Rice with Cashew nut in Water For 15 mins
Grind well the soaked Rice, cashew nut and coconut flower.
Boil the milk in pan and add sugar allow to boil then
Add grinded mix into it and add 1/2 cup of water
And allow to boil in low flame ,stirrer well upto fluid stage.
Add cardamom powder. serve it hot

Mango Payasam

Ingredients:


Sweet Mango - 2
Milk -4 cup
Sugar -1/2 cup
Condensed milk-1/4 cup
Cardamom powder- 1/2 tsp


Method:


Add Sugar into Milk and boil well.Then add condensed milk, mix it well
switch off  stove and add cardamom powder.
Remove then mango Skin ,cut into small pieces and grind well.
Add grinded mango to the milk , stirrer well.
Make it cool and serve it.