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Friday 21 November 2014

Best Indian Sweets Recipes Payasam

Best Indian Sweets Recipes Payasam Biography

Source(google.com.pk)

The Paruppu Payasam is a very traditional south indian style of making payasam/ kheer. This recipe is made from moong dal, channal dal lentils with delicious flavors from coconut milk and cardamom and sweetened with jaggery. The Paruppu Payasam is a nutritious and a high protein dessert pudding that can be served as a healthy dessert for parties or even as a snack for children. Since this payasam has coconut and coconut being auspicious, the payasam is served as an offering to the gods during the festivals like Onam and Tamil New Year

Makes: 4 to 5 servings

Ingredients for Paruppu Payasam Recipe

300 ml milk

200 ml coconut milk

1/4 cup yellow moong dal

2 tablespoons channa dal

2 tablespoons freshly grated coconut

1/2 cup of jaggery

5 to 6 cashewnuts, halved

1 teaspoon of cardamom powder

2 tablespoos of ghee

Method for Paruppu Payasam Recipe

Heat ghee in a small pan; add in the cashewnuts and roast on low heat until golden and crisp. keep aside.

Cook the lentils in 1/2 cup of water until soft. See Cooking Instructions.

Once cooked, transfer the lentils to a sauce pan. Add in the remaining ingredients except the cashewnuts. Stir and simmer the lentil mixture until the jaggery dissolves and bring the mixture to a boil. Turn the heat to low and simmer for a few more minutes.

Finally add in the roasted cashewnuts and serve hot or cold.

Makes: 4 to 5 servings

Total Time: 30 Minutes

Ingredients for Semiya Payasam (Kheer) Recipe

2 litres of milk

1/2 cup of semiya/ vermicelli

1/2 cup sugar

3 tablespoons of halved cashewnuts

3 tablespoons of raisins

a few strands of saffron

1/4 teaspoon of cardamom powder

1 + 1 teaspoon of ghee

Method for Semiya Payasam (Kheer) Recipe

To begin making the Semiya Payasam Recipe, cook the Semiya (Vermicelli) in milk.

In a heavy bottmed sauce pan; add a teaspoon of ghee roast the vermicelli on low heat until you get a roasted aroma. Add in the milk, turn the heat to high and bring the mixture to a boil.

Once the milk is boiling with the semiya, turn the heat to low and simmer and cook until the semiya is cooked completely.

Add in the sugar, cardamom powder and saffron and stir until the sugar dissolves compeltely. Simmer the Semiya Payasam for another 5 minutes till the flavors absorbed well and the payasam looks thick and creamy.

You can adjust the consistency of the payasam, based on your preference. Note, that once the Semiya Payasam cools down, the semiya will begin to absorb all the milk and get thicker as well.

While the Semiya is simmering, we will roast the cashewnuts. In a small pan, add a teaspoon of ghee on low heat; add in the cashewnuts and roast until crisp and golden. Add in the raisins, stir for a few seconds and keep aside.

Turn off the heat and finally garnish the Semiya Payasam with the roasted cashewnuts and serve the payasam hot or cold as desired.

Rice Kheer is a Classic! It does not matter which part of India you go to or come from, this milk with rice and sugar concoction (with few variations) is going to win your heart. So much so , it is now famous and is known to the world as “Rice Pudding”. Here are some other regional names that we lovingly call this dish – Kheer, Khir, Payasam, Payasa or Kheeri. Any others? We’d love to hear from you…