Yummy Kheers and Payasams

Ingredients:

Bombay Rava/Suji 1 cup
Sugar 1 ½ cup
Milk ½ cup
Cardamom powder ½ sp
Ghee 2 – 3 sp
Cashew nuts 1 sp crushed
Kis Mis 1 sp, washed and cleaned
Yellow colour few drops

Method:

In a pan pour ghee and fry kis mis and cashew nuts.
Keep them aside. And fry Bombay Rava well.
Fry well with out blacking it.
Add water and allow it to cook.
Add sufficient water so that rava will cook well.
Add sugar and mix well. Add milk.
Allow it to boil. Add cardamom powder, fried cashew nuts and kis mis.
Remove from the fire.
Add yellow colour. Mix well.
Serve hot or cold.

Ingredients:

Cashew nuts 50 gms
Badam 50 gms
Pista 50 gms
Walnut 50 gms
Sugar 2 cups
Milk 2 cups
Cardamom powder
Saffron string 12 – 15
Ghee 1 sp
Cashew nuts and kis mis 1 tab sp

Method:
Soak all nuts for about 12 hours. And remove the skin of badam, pista and walnut.
Grind them finely like a paste in a mixer grinder with cashew nuts.
You can add water or milk to grind the paste.
In a deep pan pour ghee and fry cashew nuts and kis mis.
Pour the milk and grind mixture in that.
Bring it to a boil.
Add sugar and again bring it to a boil.
Stir occasionally.
Add cardamom powder and saffron and remove from the fire.
Your ‘rich kheer’ is ready to serve.

Ingredients:

Badam keer ia a Very easy and delicious payasam.
200 gms Badam
350 gms Sugar
1 cup milk
10 – 12 strings of saffron
1 sp ‘sarai parapu’
1 sp ghee
¼ sp ‘kesar colour’ optional

Method:

Soak badam in hot water for ½ an hour.
Remove the skin.
Grind it in a mixer grinder by pouring little milk.
In a deep pan, pour the grind mixture and milk and bring it to a boil.
Add water if you want.
Allow it to cook for a while.
Stir and take care of the payasam, otherwise it may stick in the bottom.
Add sugar and milk allow it to boil once again.
You can add ‘kesar colour’ in the kheer now.
Just add kesar colour in one spoon milk and mix well. Add it to the kheer.
Add saffron strings and remove from the fire.
In a small pan put ghee and fry ‘sarai parapu’ and put it in the kheer.
Your delicious ‘badam kheer’ is ready to serve.

Ingredients:

‘Vellari vedai ‘100 gms
Badam 50 gms
Sugar 1 cups
Milk1 cups
Cardamom powder
Saffron string 10 – 12
Ghee 1 sp
Cashew nuts and kis mis 1 tab sp

Method:

Soak both nuts for about 12 hours. And remove the skin of badam.
Grind them finely like a paste in a mixer grinder.
You can add water or milk to grind the paste.
In a deep pan pour ghee and fry cashew nuts and kis mis.
Pour the milk and grind mixture in that.
Bring it to a boil.
Add sugar and again bring it to a boil.
Stir occasionally.
Add cardamom powder and saffron and remove from the fire.
Your ‘kheer’ is ready to serve.
Note: you can replace badam with cashew nuts.

Ingredients:

200 gms Cashew nuts
350 gms Sugar
1 cup milk
10 – 12 strings of saffron
1 sp ‘sarai parapu’
1 sp ghee
¼ sp ‘kesar colour’ optional

Method:

Soak cashew nuts in hot water for ½ an hour.
Grind it in a mixer grinder by pouring little milk.
In a deep pan, pour the grind mixture and milk and bring it to a boil.
Add water if you want.
Allow it to cook for a while.
Stir and take care of the payasam, otherwise it may stick in the bottom.
Add sugar and milk allow it to boil once again.
You can add ‘kesar colour’ in the kheer now.
Just add kesar colour in one spoon milk and mix well.
Add it to the kheer.
Add saffron strings and remove from the fire.
In a small pan put ghee and fry ‘sarai parapu’ and put it in the payasam.
Your delicious ‘cashew nut payasam’ is ready to serve.

Ingredients:

Channa dal 1 cup
Sugar 1 ½ cup / Jaggery 2 cups
Milk1 cup
Cardamom powder 1 sp
Ghee 2 – 3 sp
Cashew nuts 1 sp crushed
Kis Mis 1 sp, washed and cleaned

Method:

In a pan pour ghee and fry kis mis and cashew nuts.
Keep them aside.
Cook ‘channa dal’ in a pressure cooker.
In a pan pour the cooked channa dal and add sugar/jaggery and mix well.
Add milk. Allow it to boil.
Add cardamom powder, fried cashew nuts and kis mis.
Remove from the fire.
Serve hot or cold.

Note: this payasam will be very good if you add jaggery.

Ingredients:

Yellow moong dal 1 cup
Sugar 1 ½ cup / Jaggery 2 cups
Milk1 cup
Cardamom powder 1 sp
Ghee 2 – 3 sp
Cashew nuts 1 sp crushed
Kis Mis 1 sp, washed and cleaned

Method:

In a pan pour ghee and fry kis mis and cashew nuts.
Keep them aside.
Cook moong dal in a pressure cooker.
In a pan pour the cooked moong dal and add sugar/jaggery and mix well.
Add milk. Allow it to boil.
Add cardamom powder, fried cashew nuts and kis mis.
Remove from the fire.
Serve hot or cold.

Note: Very good for 'veradh' days.

Ingredients:

Rice rava 1 cup
Sugar 1 ½ cup
Milk ½ cup
Cardamom powder ½ sp
Ghee 2 – 3 sp
Cashew nuts 1 sp crushed
Kis Mis 1 sp, washed and cleaned

Method:

In a pan pour ghee and fry kis mis and cashew nuts.
Keep them aside.
Add water and bring it to a boil.
Add rice rava in it and mix well.
Add sufficient water so that rice rava will cook well.
Add sugar and mix well. Add milk.
Allow it to boil.
Add cardamom powder, fried cashew nuts and kis mis.
Remove from the fire.
Serve hot or cold.

Ingredients:

Rice 1 cup
Coconut 1
Sugar 2 cup
Cardamom powder 1 sp
Cahew nuts 1 tbsp crushed
“kas kas” 1 sp optional
Milk ½ cup
Ghee 2 sp

Method:

Soak rice for ½ an hour.
Grind rice and coconut in a mixer grinder.
In a deep pan, pour ghee and fry cashew nuts.
And pour the grind mixture in the pan.
Add sufficient water and mix well.
Allow it to cook. Keep an eye on the kheer.
Stir occasionally. It may stick.
Add sugar and mix well.
Add milk and cardamom powder.
Bring it to a boil.
Remove from the fire.
Serve hot or cold.

Note: You can add jaggery instead of sugar. That will be more tastey.

Ingredients:

Besan 1 cup
Sugar 1 ½ cup
Milk ½ cup
Cardamom powder ½ sp
Ghee 2 – 3 sp
Cashew nuts 1 sp crushed
Kis Mis 1 sp, washed and cleaned
Badam essence few drops
Kesar colour few drops

Method:

In a pan pour ghee and fry kis mis and cashew nuts.
Keep them aside. And fry besan flour well.
Fry well with out blacking it.
Add water and allow it to cook.
Add sufficient water so that besan will cook well.
Add sugar and mix well. Add milk.
Allow it to boil.
Add cardamom powder, fried cashew nuts and kis mis.
Remove from the fire.
Add badam essence and kesar colour.
Serve hot or cold.
Almost it will be like badam kheer.