PAYASAMS
1. SAGO PAYASAM
Ingredients
Sago-1 cup
Sugar-3/4 cup
Milk-1/2 cup
Water
Ghee, raisins and cashew nuts – few
Cardamom powder-1/2 tsp
Method
Boil water, add sago and cook well.
Add sugar and dissolve it.
Remove from fire.
Add milk and cardamom powder.
Add ghee fried raisins and nuts.
Mix evenly.
Depends on thickness add milk or hot water.
2. SEMIA PAYASAM
Ingredients
Semia-1 cup
Sugar-3/4 cup
Milk-1 cup
Water
Ghee, raisins and cashew nuts – few
Cardamom powder-1/2 tsp
Method
Boil 3 cups of water, add semia and cook well.
Add sugar and dissolve it.
Remove from fire.
Add milk and cardamom powder.
Add ghee fried raisins and nuts.
Mix evenly.
Depends on thickness add milk or hot water.
VARIATION:can combine sago and semia together and make payasam or semia with rava.
3. ADAI PRADAMAN
Ingredients
Adai (readymade)-1 /2 pkt
Jaggery-100 Gms (sweet as you prefer)
Ghee-3 tsp
Coconut milk- from ½ coconut
Elaichi powder-1 tsp
Coconut flakes-few
Method
Soak adai in water for 12 hrs and cook it.
Make jaggery syrup, add adai, elaichi, coconut milk and boil it.
In ghee lightly fry coconut flakes, add it.
4. ADAI PRADAMAN
Ingredients
Rice flour-50 Gms
Salt-a pinch
Jaggery-100 Gms
Ghee-4 tsp
Coconut milk-3 stages from 1 small coconut
Cashewnut-10
Coconut flakes-few
Elaichi powder- 1 tsp
Plantain leaves
Method
Mix rice flour, salt, ghee.add water and make a soft dough.
Do small balls.
Cut the plantain leaves to small rectangle shapes.
Apply ghee or oil on the leaves.
Keep the ball on leaf, press it to medium thick, roll the leaf and stick it with toothpick.
Lise wise do all.
Now steam cooks it.
After cooked, take the pieces and cut to small pieces.
Dissolve jaggery in water and strain it. Do syrup.
Add 3rd stage coconut milk (thin milk), allow it to boil.
Add adai’s in it. Boil well.
Add 2nd stage milk, boil well till thick.
Fry cashew and coconut flakes in ghee and add to pradanam.
Add 1st stage milk and boil once, add elaichi powder.
Mix well.
5. RAVA PAYASAM
Ingredients
White rava-1 cup
Sugar-3/4 cup
Milk-1 cup
Water
Ghee, raisins and cashew nuts – few
Cardamom powder-1/2 tsp
Method
Dry roast rava lightly.
Boil 4 cups of water, add rava and cook well without lumps.
Add sugar and dissolve it.
Remove from fire.
Add milk and cardamom powder.
Add ghee fried raisins and nuts.
Mix evenly.
Depends on thickness add milk or hot water.
Garnish with black grapes and pomegranate.
6. RAVA FRUITS PAYASAM
Ingredients
White rava-1/4 cup
Pineapple-1
Sugar-1 cup
Pineapple essence-1/2 tsp
Tiny chopped apple-2 tbsp
Pomegranate-2 tbsp
Yellow colour-a pinch
Method
Cook the rava with 3 cups of water.
Make ¾ th of pine apple to juice.
Chop ¼ pine apple to tiny pieces.
When rava is cooked, add pineapple juice and sugar.
Dissolve sugar and make a boil.
Remove from fire and add all other ingredients.
Serve it hot or chill.
7. WHEAT RAVA PAYASAM
Ingredients
Wheat rava-1 cup
Sugar-3/4 cup
Milk-1 cup
Water-5 cups
Ghee, raisins and cashew nuts – few
Cardamom powder-1/2 tsp
Method
Boil water, add rava and cook well.
Add sugar and dissolve it.
Remove from fire.
Add milk and cardamom powder.
Add ghee fried raisins and nuts.
Mix evenly.
Depends on thickness add milk or hot water.
8. BEATEN RICE PAYASAM
Ingredients
Beaten rice -1 cup
Sugar-3/4 cup
Milk-1/2 lt
Ghee, raisins and cashew nuts – few
Cardamom powder-1/2 tsp
Cesari colour or saffron –a pinch
Method
Roast beaten rice with little ghee and coarsely powder like rava appearance.
Boil milk, add beaten rice and cook well.
Add sugar and dissolve it.
Remove from fire.
Add cardamom powder and colour.
Add ghee fried raisins and nuts.
Mix evenly.
Depends on thickness add milk or hot water.
9. BROKEN WHEAT PAYASAM
Ingredients
Wheat-1 cup
Jaggery-3/4 cup
Coconut milk-1/2 cup
Water
Ghee, raisins and cashew nuts – few
Cardamom powder-1/2 tsp
Method
Dry the wheat in sun and coarsely powder it.
Boil water, add wheat and cook well.
Add jaggery and dissolve it.
Remove from fire.
Add coconut milk and cardamom powder.
Add ghee fried raisins and nuts.
Mix evenly.
Depends on thickness add milk or hot water.
10. RICE AND DAL PAYASAM
Ingredients
Moong dal -1/4 cup
Channa dal (Bengal gram)-1/4 cup
Raw rice-1/4 cup
Coconut-1/2
Grated jaggery-1 cup
Elaichi powder-1 tsp
Method
Dry roast dals and rice seperatly.
Take 2 stages of milk from coconut (thin and thick)
Cook the dals and rice with thin coconut milk (in cooker)
Add jaggery to the cooked one and mix it.
Add thick coconut milk, elaichi powder, boil once.
Can add ghee fried nuts or ghee fried coconut flakes.
11. MOONG DAL (SPLITTED) PAYASAM
Ingredients
Moong dhal-1 cup
Jaggery-3/4 cup
Coconut milk-1 cup
Water
Ghee, raisins and cashew nuts – few
Cardamom powder-1/2 tsp
Method
Boil water, add dhal and cook well.
Add jaggery and dissolve it.
Remove from fire.
Add coconut milk and cardamom powder.
Add ghee fried raisins and nuts.
Mix evenly.
12. COTTON SEED PAYASAM
Ingredients
Broken rice-1 cup
Milk from cottonseed-2 cup
Sugar- 1 cup
Cardamom powder-1 tsp
Ghee
Raisins and nuts
Method
Cook the rice with little cow’s milk.
Add sugar and dissolve.
Add cardamom powder.
Add seed milk, boil it.
Add ghee fried nuts and raisins and mix well.
Note:
Little coconut milk can be added at last.
It is good for asthma patient.
No comments:
Post a Comment