Bamboo Rice/ Mula'ari Paayassam

Ingredients

Bamboo Rice: 200gms
Jaggery: 500gms
Coconut Milk Powder: 400gms
Cardamom Powder: 1tbsp
Dry Ginger Powder: ½ tsp
Salt: ¼ tsp
Cashew & raisins: 3tbsp each
Ghee: 2tbsp

Cumin Seed Powder: ¼ tsp

Method Of Preparation
Wash the bamboo rice properly.
In the pressure cooker cook the bamboo rice with enough water for 2 to 3 whistle.
Let the pressure release. Meanwhile melt the jiggery and by adding water and strain it to remove the impurities.
Open the cooker lid and check whether there is enough water, if not add some.
Then switch on the flame and bring it to boil and add jaggery syrup.
Then let it boil in low flame to about 20-25minutes.
Add little warm water to coconut milk powder and stir well to remove the lumps. Adjust the consistency this time. (It should not be too thick and it becomes thicker when it cools.)
Then add the coconut milk to bamboo rice. Switch off the flame when comes to boil.
Roast cashews and raisins in ghee and add it to payassam.
Then add in cumin powder, cardamom powder and dry ginger powder to payassam.
Serve hot.

Pumpkin Payassam

Ingredients

Mathanga/Pumpkin: 3 cups (peeled, deseed and chop into pieces)

Sugar: 1 ½ cups (or as per taste)

Salt: ¼ tsp

Coconut Milk Powder: 5-7tbsp

Rice Flour: 1 tbsp.

Cardamom power: ½ tsp

 

Method Of Preparation

In a pressure cooker add pumpkin pieces, sugar and salt. Add 3 cups water.

Keep on flame and wait for 3-4 whistles. Let the pressure release and open the lid.

Mash the pumpkin pieces with the back of lid.

Mix the coconut milk powder and rice flour and add ½ cup water and stir well so that there are no lumps.

Add this mix to the mashed pumpkin and again switch on the flame. If needed add water to get your required consistency.

When it starts boiling put in low flame to about 10-15 minutes by stirring in between.

Add cardamom powder and switch off the flame.

Serve hot or chilled

You can add fried raisins and cashews to add better taste.

 

 

Paalada Pradhaman

Ingredients

Paalada: 200gms (1 pack)

Jaggery: 500gms

Coconut Milk Powder: 175gms

Salt: a pinch

Cardamom powder: 1tbsp

Roasted Cashew and Raisins: few

Cumin Powder: 1tsp

Method of Preparation

Boil water and add ada to it.

Drain the ada after 5-8minutes or when it becomes slightly soft.

Melt jaggery in another pan and strain and keep aside.

Boil 4 glass water and add ada to it, cook until till it becomes very soft and slightly thick.

Then add in the melted jaggery and salt.

Let it boil and keep in low flame to about 10-15 minutes. Stir occasionally.

Then dilute the coconut milk powder in 1 cup water and add this into the ada.

Stir well and switch off the flame when it boils. (to get the correct consistency you can increase or decrease the quantity of water while adding coconut milk)

Add in the roasted cashews and raisins.

Add in cardamom powder and cumin powder. Close with a lid.

Serve hot or chilled.

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Cherupayar Parippu Payassam

Ingredients

Cherupayar Parippu/ Splitted moong dhal: 250gms

Jaggery: 650gms

Coconut Milk Powder: 150 gms (can use 1 cup 1^st thick fresh coconut milk+ 3cups 2^nd coconut milk)

Salt: a pinch

Coconut pieces/Thenga Koth: ½ cup

Raisins and cashews: few

Cardamom powder: 1tsp

Dry ginger powder: ½ tsp

Water: as required

Ghee: 2tbsp

Method Of Preparation

Heat a non stick pan and dry roast the cherupayar parippu to about 3-4 minutes without much changing its color

When it is cooled wash and pressure cook by adding needed water. Switch off the flame after 3 whistles and Open the cooker only after the pressure releases.

In another pan, melt jaggery by adding 1 cup water. Strain and keep aside. Dilute the coconut milk powder in 1 cup water and keep aside.

Open the pressure cooker and switch on the flame.

Stir well and add melted jaggery to it.

When boils lower the flame and stir continuously (if using fresh coconut milk add the 2^nd coconut milk at this stage and let it boil well and become thick)

When it becomes thick add the diluted coconut milk powder to it. Switch off the flame when you get the consistency of payassam.(if using fresh coconut milk add the thick fresh coconut milk at this stage and don’t allow it to boil.)

Heat ghee in a pan and roast the coconut pieces, cashews and raisins. Add this to the prepared payassam. Add cardamom and dry ginger powder. Add this all as soon as you switch off the flame and close with a lid for 5 minutes.

Serve hot or cold.

Broken Wheat/Sooji Gothambu Paayassam

Ingredients

Broken wheat/Sooji Gothambu: 1cup

Jaggery: 350gms

Coconut Milk Powder: 1 cup

Water: 9-11 cups

Salt: a pinch

Dry ginger powder: ¼ tsp

Cumin Powder: ¼ tsp

Cardamom crushed: 6

Roasted Almond Flakes: few (can use cashews instead)

Roasted raisins: few

Method Of Preparation

Wash and soak broken wheat for 1 hour.  In a pressure cooker add soaked broken wheat and water. Cook for 3-4 whistles. Let the pressure release.

Meanwhile melt jaggery by adding little water and strain it to remove impurities.

Open the lid of pressure cooker and add the melted jaggery and a pinch of salt to it.

Let it boil and low the flame.

When it becomes thick add the coconut milk powder to it and stir well without forming lumps. (or you can dilute the coconut milk and add to it)

Then add dry ginger powder, cumin powder, crushed cardamom, roasted almond flakes and roasted raisins.

Note: The consistency of paayassam should not be too thick while hot as it will thicken while cooling. If thickens you can dilute coconut milk powder in warm water and add to it.  Can use 2 cup thick coconut milk powder instead of Coconut milk powder. 

Ada Paayassam

Ingredients

Rice Ada: 200gms (1 pack)

Jaggery: 650gms

Coconut Milk Powder: 175gms

Salt: a pinch

Cardamom [powder: 1tbsp

Roasted Cashew and Raisins: few

Cumin Powder: 1tsp

Method of Preparation

Boil water and add ada to it.

Drain the ada after 5minutes or when it becomes slightly soft.

Melt jaggery in another pan and strain and keep aside.

Boil 4 glass water and add ada to it, cook until till it becomes very soft and slightly thick.

Then add in the melted jaggery and salt.

Let it boil and keep in low flame to about 10-15 minutes. Stir occasionally.

Then dilute the coconut milk powder in 1 cup water and add this into the ada.

Stir well and switch off the flame when it boils. (to get the correct consistency you can increase or decrease the quantity of water while adding coconut milk)

Add in the roasted cashews and raisins.

Add in cardamom powder and cumin powder. Close with a lid.

Serve hot or chilled.
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Ari Payassam/ Rice Kheer

Ingredients

Raw Rice/ Pachari: 1 cup

Jaggery: 400gms

Salt: a pinch

Coconut Milk Powder: 1 cup

Cashews and raisins roasted: few

Cardamom Powder: 1tbsp
Cumin Powder: 1/2 tsp
Dry Ginger Powder: 1/2 tsp

Method of Preparation

In a pressure cooker add the washed rice and 4 cups water.

Pressure cook for 4 whistles.

Let the pressure release. Meanwhile melt the jaggery in ½ cupwater and strain to remove the impurities.

Open the pressure cooker, switch on the flame and add the melted jaggery to it.

When it boils low the flame and add salt. Let it be there in low flame for about10-20 minutes.

Dilute the coconut milk powder in ¾ cup water, stir without lumps and add in this to the payassam.

Switch off the flame when it starts boiling. Add cardamom powder, cumin powder, dry ginger powder and roasted cashews and raisins.

Serve hot or cold.

Note: you can add 1 cup thick fresh coconut milk instead of coconut milk powder. Can add roasted coconut pieces too to it to enhance the taste. 

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Rice Dumplings Payassam

Ingredients

Rice Flour: ½ cup

Water: ½ cup

Salt: needed

Coconut Milk: ½ cup + 2 cups ( ½ cup thick milk and 2 cup second milk or thin one)

Shallots: 5

Sugar: ¼ cup (or needed)

Coconut oil: 2tbsp

Cardamom: 3

Method of Preparation

Heat ½ cup water and salt.

When it boils add rice flour to it and stir continuously (as we do for pathiri).

Switch off the flame after 1minute.

Knead it to form smooth dough by touching the hands in water. (Knead it while it is bearable hot)

Make small balls out of it and keep aside.

Heat the 2 cups coconut milk by adding sugar to it.

When boils, add the rice balls to it.

Keep in low flame to about 15-20 minutes.

Then add the ½ cup coconut milk to it and switch off the flame. Add crushed cardamom to it.

Heat oil in a pan and add shallots, when turns brown add this to the prepared rice dumpling paayassam.

Note: You can steam the dumplings and straight add into 2 cups thick coconut milk.

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Wheat Ada Payassam

I was so happy and satisfied when I prepared this payassam. This was made out of left over chappathi. I kept this has suspense and served to the whole family but nobody came to know that it was made out of chappathi. After having it I asked my husband, do you know with what I made this? Of course this is paalada, and I started laughing and told that it was not? So he told then it will be with kubboos, bcoz recently only I gave him two new snacks with kubboos, that too he didn’t come to know. He was so surprised when I told him it was made out of chappathi.

I usually prepare thin and dry chappathi. With thick and oiled chappathi I don’t know how it will be. But with thin, dry chappathi it came out so well. We can go for the recipe now.

Ingredients

Chappathi: 4

Milk: 4cups

Condense milk: ½ tin

Sugar: ½ cup (you can adjust according to your taste)

Cardamom crushed: 4

Roasted raisins and cashews: few

Ghee/butter: 1tbsp

Method of Preparation

Keep chappathi in microwave in full temperature for 1 ½ minute or till it becomes crispy. (be careful not to burn it).

Then when it is cooled crush it to small pieces that resemble paalada. Keep aside.

In a bowl add milk and 2cups water. Bring it to boil and put in low flame. Keep stirring occasionally. (Be careful that it won’t spill, adjust the flame accordingly)

When it comes to about 5 cups add the crushed chappathi pieces and sugar.

Stir frequently and when it becomes soft and becomes around 3 ¾ cup add condense milk.

Keep stirring until you get the consistency of payassam, add crushed cardamom and roasted cashews and raisins and switch off the flame.

Add 1tbsp ghee/butter to it.

Serve hot or chilled.

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Paalada Payassam

Ingredients

Paalada: 300gms (1 pack)

Milk: 2 liters

Sugar: 2 cup (or as per taste)

Cardamom powder: 1tbsp

Cashew nuts: few

Raisins: few

Ghee: 2tbsp

Method of Preparation

Boil 2-3liters of water. When it boils, empty the paalada pack to it.

Let it boil for 5-10 minutes and drain it. Rinse with cold and drain again so that it won’t stick with each other.

Take a thick bottomed pan; add milk to it when milk boils add the drained ada to it.

Keep in very low flame and add sugar to it. Stir continuously till the ada becomes pale pink color.

When the payassam becomes thick and ada turns pale pink color add cardamom powder and switch off the flame.

Heat ghee in a pan; roast cashews and raisins in it.

Add this to prepared paalada payassam and stir.

Deliciou paalada payassam is ready to serve.

Serve hot or chilled.

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Caramelized Semiya Kheer

Ingredients

Semiya: 1 cup

Milk: 3-4 cups

Roasted cashews and raisins: few

Cardamom powder: ½ tsp

Sugar: ¼ cup

Ghee: 1tbsp

Method of Preparation

• Heat 1 tbsp ghee in a non- stick kadai/, roast semiya and keep aside.
• In the same pan add sugar, stir and when it becomes slight brown color add milk to it and stir.
• When it boils add roasted vermicelli, stir and lower the flame.
• Stir frequently, be careful not to go anywhere from the pan, there is a chance that the milk will boil and spill out of the pan.
• When semiya gets cooked and when it slightly thickens add the cardamom powder, roasted cashew nuts and raisins. Switch off the flame.

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Banana Payassam

Ingredients

Banana/ ripe plantain: 3 big

Milk: 1 ½ ltr

Sugar: 1 cup (as per taste)

Cardamom powder: 1tsp

Cashews: few

Raisins: few

Almonds: few

Ghee: 1 tsp

Method of Preparation

Chop two bananas into small pieces.

Grind the balance banana with some milk to a smooth paste.

Add banana paste, chopped banana, sugar and milk in a cooking pot.

Put on stove. When boils, low the flame and stir occasionally.

When you get a thick consistency and the banana gets cooked add cardamom powder and switch off the flame.

Heat ghee in a pan; roast cashews, almonds and raisins.

Put this into prepared payassam


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Mathanga Payassam

Ingredients

1. Mathanga/ Yellow pumpkin: 15 small cubes
2. Rice flour: ¼ cup 
3. Coconut milk Powder: ½ cup 
4. Salt: a pinch (optional) 
5. Jaggery: 300-400gms (as per taste) 
6. Cardamom Powder: ¼ tsp

Method of Preparation

Boil ¼ cup water by adding salt add rice flour and stir well for 1 min and switch off the flame.

Make into smooth dough when it slightly cools. Make small balls or any shape as per your desire and keep aside. (As shown in the picture)

Cook pumpkin pieces by adding some water and keep aside.

Melt jaggery in ½ cup water, strain and keep aside.

Boil 2 cups water and add the balls which we made out of rice flour, let it cook to about 10-15 minutes.

Then add the cooked and mashed pumpkin. Stir well for 2 minutes.

Add jaggery syrup and stir well for another 5minutes in low flame.

Add the coconut milk powder, stir well without forming lumps.

After stirring well switch off the flame and add cardamom powder.

Adjust the consistency by increasing or decreasing the flame.

Tips: Adding roasted cashews and raisins is up to your choice.

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