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Old 12th January 2006, 08:17 AM
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Default Ball & Stick Payasam - Javvarisi & Semiya !

Full cream milk - ½ litre

Sago ( small transparent variety) - 1 tbsp

Broken semiya - ¼ cup

Sugar - 1/2 cups

Water - 2 cups

Cardamom powder - 1 tsp

Cashewnuts chopped - 1 tbsp

Raisins - 1 tbsp.

Ghee - 6 tsp

Boil milk & keep ready.

Smear 2 tsp ghee on semiya.

Heat 2 tsp ghee in a vessel & fry cashewnuts chopped & raisins & remove.

Add the remaining ghee & add sago.

When the sago looks fried, add semiya & fry on a low fire.

Add 2 cups of water & boil the mixture.

Keep the flame medium & add milk as soon as the sago & semiya are cooked soft.

Boil on a medium flame for 5 mts.

Lower the flame & add sugar.

Thereafter do not boil the mixture.

Keep on a low flame for 2,3 mts, stirring to dissolve the sugar.

Add cardamom powder & remove.

Add the cashewnuts & raisins.

On cooling to room temperature, this has a “ sauce “ consistency.

If you plan to refrigerate & serve, add less sago.

Since some varieties of semia become thick on cooling, it is safer to keep some cold milk ready to add if necessary.

Note:

If you are making large quantities, like 2,3 litres of milk, do not increase sago & semiya proportionately.

For 2 litres of milk, double the sago & semiya & additionally add 2-3 tbsp of well cooked moong dhal. This will make the payasam thicker, without making it mushy.

Another alternative to moong dhal is adding 1 tbsp vanilla flavoured custard powder, mixed with little water.

In all cases, do not boil after adding sugar.


B & S payasam.jpg

Last edited by Chitvish; 10th November 2008 at 09:26 AM.