Tasty Onam Payasam

[minisoji]

Ada Pradhaman




Ingredients

Ada - 200grms / 7 oz
Jaggery- 350 grms
Coconut milk( first )- 1 cup
Coconut milk ( second)- 2 cups
Coconut milk ( Third)- 4 cups
Cashews- 10
Raisins - 10- 15
Cardamon- 1/2 tsp
Dry Ginger powder-a pinch
Ghee- 2+ 1 tsp
Coconut pieces - 3 tsp

Method

Wash and drain ada and let it sit in a stainer. Extract first, second and third milk of coconut and keep it aside. Powder jaggery and bring it to boil with one cup of water and strain out to remove impurities.
Heat a heavy bottomed cooking vessel and pour in one tsp of ghee. Add ada and in a low flame roast till it changes color to golden and ada is well coated with ghee. Switch off the flame and let it cool down a bit. ( there is also another way of making this and it is to put ada in boiling water cook and drain and wash with cold water till it is ready)
Now add the third extract of coconut milk and cook the ada till it is soft and keep it aside. Make sure that the ada is properly cooked before adding it to jaggery.

Pour jaggery syrup in a heavy bottom pan and allow it to attain a two thread consistency and slowly stir in the second coconut extract and cooked ada along with cardamon powder and dry ginger powder. Stir in occasionally till it attains a desired consistency. Finally add the first extract of coconut and lower the flame and allow it to simmer. Switch off the flame after a minute or two.

Roast cashews, raisins and coconut pieces in ghee till golden brown and garnish.


Keywords: onam payasam, adapradhaman, semiya payasam, parippu payasam, onam special payasam

[minisoji]

Semia Payasam



Ingredients
semia (vermicelli) 100 gm
milk 2 cup
butter 2 tbsp
sugar 6 tbsp
cashew 2 tbsp
raisin 2 tbsp

Method
Break semia into 1 inch pieces.
Heat butter in a pan and fry cashew and raisin separately till golden brown.
Keep aside. To the same pan with butter, add Semia and fry over medium heat till
golden brown about 3-5 minutes.
Add milk and raise the heat and bring to a boil.
Reduce the heat and cook over low – medium heat, till semia is done and milk is
thickened, about 30 minutes.
Add Sugar and mix well. Add cashew and raisin.
Switch of the stove and let the payasam be there for about 30 minutes.
Serve hot or refrigerate and serve.


Keywords: onam payasam, adapradhaman, semiya payasam, parippu payasam, onam special payasam

[minisoji]

Palada Pradhaman



Ingredients
milk 4 cup
water 2 cup
condensed milk 1 cup
butter 2 tbsn
ada ¼ cup
sugar ½ cup


Method
Put ada in boiling water (2-3 cups) and keep covered for 30 minutes.
Drain completely.
Heat butter in a pan and fry ada till ada turns pink. Keep aside.
Add milk and water to a thick bottom pan.
Bring to boil and add ada and reduce the heat to low medium and cook, stirring
frequently, till milk is reduced by 2/3rd and ada is done, about 1-1 ½ hours (Colour of
the pradaman will be a nice pink colour).
Add Condensed milk and keep cooking for 5-10 minutes more.
Add sugar and mix well and remove from flame. Serve warm.

Keywords: onam payasam, adapradhaman, semiya payasam, parippu payasam, onam special payasam, Palada Pradhaman

[minisoji]

Parippu Payasam


Ingredients
parippu (green gram dal) – 250 gm
sarkara (jaggery) – 250 gm
coconut milk – from 2 coconuts
ghee – 2 tbs
cashew nuts, raisins – as required for seasoning

Method
Fry dal till light brown.
Clean and boil the fried dal well.
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.

Keywords: onam payasam, adapradhaman, semiya payasam, parippu payasam, onam special payasam, Palada Pradhaman, Parippu Payasam