Payasam Recipes

[minisoji]

Pal Payasam

Pal PayasamPopularly known as Kheer, Payasam is a sweet and tasty recipe from south India cuisine. There are several varieties of payasam. Here we are making it with red rice. Typically it is a rice pudding prepared with sugar and boiled milk. Kheer or payasam is believed to be pious food hence prepared on house hold pujas as prasad.
Makes: 4 servings
Sheflife: Best fresh

Ingredients

* 3 litres: Milk
* 700 gm: Sugar
* 180 gm: Dried red rice

Method

1. Boil the milk.
2. Add sugar and mix well.
3. When it boils again, add the washed rice in it. Simmer in medium flame.
4. Cook till the rice is done.
5. Serve hot.

[minisoji]

Parippu Payasam

Ingredients

Parippu (Green gram dal) 250gm
Sarkara (Jaggery) 250gm
Coconut milk from 2 coconuts
Ghee 2 tbs
Cashew nuts, Raisins for seasoning

Method

1. Fry dal till light brown. Clean and boil the fried dal well.
2. Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashew nuts and raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.

[minisoji]

Semiya Payasam


Ingredients

Vermicelli 1 cup
Cashew nuts handful
Raisins handful
Water 3/4cup
Sugar a cup
Saffron a pinch
Milk a cup
Cardamom two or three pods

Method

1. Heat the ghee and fry the vermicelli till light brown.
2. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashew nuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

[minisoji]

Wheat Payasam


Ingredients

Broken Wheat 250g
Coconut 2 no
Jaggery 500g
Raisins 10g
Cashew Nuts 10g
Ghee 3tbs
Cardamom 5g
Dry ginger powder 10g
Cumin Powder 10g

Method

1. Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk.
2. IFry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water.
3. When it is done add the third milk and the second milk to the wheat and bring to a boil. When it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.

[minisoji]

Pineapple Payasam

Ingredients

Pineapple(ripe) - 1 no
(cut into small pieces)
Sugar - 300 gm
Coconut milk - 2 tins
(or u can extract the milk from two grated coconuts by taking 1st, 2nd and 3rd extracts)
Ghee - 25 gm
Raisins(Onakka munthiri) - 50 gm
Cashew nuts - 50 gm
Cumin(Jeerakam) powder - 1 tsp
Dried ginger powder – 1 tsp
Cardamom(Elakka) - 4 nos
(powdered)
Chowari - 50 gm

Method

1)Boil the pineapple pieces in a thick bottom pan, along with a little water.

2)When the pineapple is done, add the ghee and fry it well.

3)Add sugar and fry.

:- Make sure that there is no crumbs or lumps.

4)When it is nicely done, add the third extract of the milk and boil it.

5)Add the second extract followed by the first extract.

6)When the first extract begins to boil, add the washed chowari.

7)When the chowari is cooked and payasam is nicely done, remove from flame.

8)Add the fried cashewnuts and raisins.

9)Sprinkle the powdered ingredients and mix well.

10)Close the pan with a lid to keep the yummy flavour

1) If u r using tinned coconut milk, avoid the three steps of extract milk.
simply mix one cup water to the first tin of coconut milk and dilute it. Add this to the fried pineapples. When it starts to boil, add the second tin of coconut milk.
2) I normally add one cup water to one tin coconut milk to dilute it. But u can use more or less according to the thickness and quality of the milk.

[minisoji]

Rava Payasam

Ingredients

• 1 Litre milk
• 100 gms Wheat rava
• 200 gms Sugar
• 1 tbsp Cashew nut
• 1/4 tsp Cardomam powder
• 2 tbsp Ghee
• 1 tbsp Kismis

Directions

• Heat little ghee in a frying pan.
• Fry cashew nuts and kismis in ghee.
• Fry wheat rava in the remaining ghee until the raw flavour gets lost.
• Boil 2 measures of water in a thick vessel.
• Add fried wheat rava and cook.
• Add sugar.
• Allow the mixture to boil for about 2 to 3 minutes. Remove from the flame.
• Boil and add the milk to payasam.
• Mix cashewnuts, kismis and cardomam powder.
• Rava Payasam is ready to serve.