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. 

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. 

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.

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

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

Veg pulav

Ingredients:


1 cup basmati rice (soaked for 1/2 hr in 2 cups water)
1 tsp oil
1 tsp cumin seeds
1 onion (chopped lengthwise)
Salt to taste
1/2 cup chopped vegetables (carrots, beans and peas)
Small piece of cinnamon
2 cloves
Few roasted cashews


Method:

Heat oil, add cumin seeds, cloves and cinnamon. When it splutters add onions and cook for a minute. Add the soaked rice after draining the water to a different vessel (not to be thrown). Fry for 2 minutes and then transfer it to a vessel for pressure cooking. Add the water that was used for soaking the rice and vegetables. Add salt and pressure cook for one or two whistles.

Mix well without breaking the cooked rice and garnish with roasted cashews. Serve hot with any spicy gravy of your choice or as it is for kids.

Ghee Rice

Ingredients:

1 cup rice(for basmati, water is 2 cups and for normal sona masuri rice, 2.25 cups of water)

Salt to taste

2 tbsp ghee

1/2 tsp black pepper

1 cardamom

Few roasted cashews

2 cloves

Finely chopped coriander leaves.

Method:

Soak the rice for about 15 to 20 minutes. Drain out the water

Heat ghee, add black pepper, cloves and cardamom. Add the rice and roast well in ghee. Add water and salt to it and pressure cook it.

Garnish with roasted cashews and coriander leaves.

Kaju Katli

Ingredients:



250 gms. cashews
125 gms powdered sugar
2 tbsp. ghee
1/4 tsp. cardamom powder




Method:





Soak the cashew in warm water for at least 2 hours. Grind it to get a smooth paste with very less water.

Heat a nonstick pan and add the paste, powdered sugar and cardamom powder. Keep stirring it on low flame to get a soft ball. Add the ghee and mix well.

Keep a tray ready greased with little bit of ghee. Transfer the contents from pan to the tray and pat well with a flat spoon to get a smooth surface with desired thickness.

Allow it to cool for a while and then cut into desired shape.

Oats kesari

Ingredients:

1 cup oats 

1/2 cup sugar

1/2 tsp cardamom powder

3 tbsp ghee

Few cashews and raisins

Pinch of red orange colour.

Method:

Heat 2 tbsp of ghee and roast the oats well. Keep aside and heat the rest of the ghee. Add cashews and roast till golden brown. Add 2 1/2 cups of water and allow it to boil. Add the roasted oats and cook well. Add sugar and mix well. When it starts getting thick add the cardamom powder and the red orange colour. Mix well..Add raisins and mix again.

Serve hot.

Cashew and almond chikki

Ingredients: 


1 cup chopped cashews and almond
1/2 cup sugar
2 tsp ghee.



Method:

Heat 1 tsp ghee and sugar together without any water. Keep mixing well till the sugar melts. Switch off the gas and immediately add the chopped nuts.

Mix well and transfer to a greased board (you could use the chapati stone)and roll out using the chapati pin to the required thickness.

Cut into small squares using knife and slowly reverse the entire chikki.

Cool and break into pieces as marked.