Yummy Kheers and Payasams

Originally Posted by Devika Menon

Dearest Krishnamma,

I enjoyed reading all your recipes and tried my hand at Semiyan and Sago Payasam. It tasted very good. I called up my mother who is currently visiting the Somnath temple in Gujarat and she was very happy.
Hope to prepare something for her when she comes back maybe something special for holi from your wide array of payasums. Guess I cannot thank you enough!!

Regards,

Devika

Hi Devika,
You are most welcome. Happy to know that you and your mother liked the payasam very much. Do you want any special payasam for Holi? Let me know.

Dear Krishnamma,

I would definitely love to know about this special Holi payasum..
Waiting eagerly,

Devika

Ingredients:

1 Litre milk
200 gms Vermicelli
400 gms Sugar
Cardamom powder
2 Pinches saffron
15-20 Pieces cashewnuts
8 tbsp Ghee
1 sp Sarai Parapu

Method:

*Fry the vermicelli in half of the ghee till it turns golden brown.
*Keep the milk for boiling. Add vermicelli in boiling milk.
*Boil the milk till the vermicelli is cooked.
* Add sugar and stir it to dissolve.
* Now add cardamom powder and saffron.
* Continue boiling till the desired consistency is achieved.
* Garnish it with fried cashewnuts and darai parapu.
* Serve the vermicelli pudding hot or cold.

Hi Devika,

Prepare and enjoy this Special Kheer for holy. Advance

"HAPPY HOLI TO YOU AND YOUR FAMILY" DEAR.

Thankyou Soooooooooooooo Much Dear Krishnamma for your wishes and for the lovely payasum recipe. I shall definitely make and let you know.

Love,
Devika

Dear Krishnamma m'am:

All of the Payasam recipes seem mouthwatering. Will definitely try some of them.

What are the English /Kannada equivalents for Sarai parapu and Vellari Vedai?

Sindhu

Originally Posted by sindhurao

Dear Krishnamma m'am:

All of the Payasam recipes seem mouthwatering. Will definitely try some of them.

What are the English /Kannada equivalents for Sarai parapu and Vellari Vedai?

Sindhu

Hi Sindhu,

I have given those names in Hindi and English and the photo of sarai Parapu. Please see the thread.

Dearest Krishnamma,

Thankyou so much for your Holi Wishes. My Holi was great and the hit dish was Perappu pradhaman Mung dal payasum., that I prepared . Thanks to you ,it was yummylicious!

Love,
Devika

Dear Devika,

That is great. Why dont you share your 'Perappu pradhaman Mung dal Payasam'?
waiting for your recipe.

Dearest Krishnamma,

Perippau Pradhaman,

Ingrdients:
!/4 Kg. Yellow Mung Dal,
2 tbsp plain uncooked Rice
2 1/2 Cups Coconut Milk,
1/2kg Jaggery
1/2 Cup coconut cut into small pieces
2 tbsp ghee
1/2 tspCardamom pd

Roast the mung dal and the rice in a cooker and add half of the coconut milk and pressure cook it. Once the steam is off add grated jaggery and boil . Add water if necessary , to get it to the consistency of kheer. Wait till the jaggery is fully dissolved and then you can switch off the gas. Now add the remaining coconut milk and stir well. For garnishing fry small coconut pieces in ghee till glden brown and add to this . Garnish with cardamom pd.

Dear Krishnamma , this recipe is very similar to your Mung dal kheer except for the coconut milk.

Love,
Devika