Yummy Kheers and Payasams

In this section we are going to see many varities of payasams. As for as I know, North Indians like sweets very much but they prepare limited varities of payasams. But we South Indians, used to prepare many varities of payasams.

Already I have given 3 payasams in Krishna Jayanthi thread. So let us see other types here.

1.Pal Payasam
2.Aval Payasam
3.Akkaravadisal
4.Coconut Milk Payasam

Whenever you prepare payasam, cook them in low flame. That will increase the taste.

Use full cream milk or coconut milk for payasam.

If you want to get the ‘light pink colour’ , just fry a spoon sugar in a dry kadai and dissolve it in water. And add it to payasam. This will give a good colour and good taste to payasam.

It is good to add ‘condensed milk’ or ‘shortened milk’ in payasam.

Generally add more quantity of jaggery if you use it instead of sugar.

To make the payasam tasty you can add raw cashew nuts or raw badam or ‘vellari vedai’ in that.

To make them more delicious, you can add cardamom powder or Saffron strings or ‘Jadi kai’ or ‘Jadi Patri’ ‘pachai karpuram’ etc.,

Ingredients:

Wheat Rava1 cup
Jaggery 2 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. And fry Wheat 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 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.

Ingredients:

Maida 200 gms
Bombay Rava 50 gms
Sugar 300 gms
Milk 500 ml
Cardamom powder ½ sp
Saffron 12 strings
Cashew nut paste or badam paste 2 tab sp
Oil to fry
Salt

Method:

Make thick dough out of maida and rava.
Keep as it is for ½ an hour.
Make small small puries and make holes with the help of a fork.
So that the puries will not become ‘puff’ and soft.
Fry them in oil.
Make crispy puries and keep aside.
In a deep pan pour milk and add cashw nut paste or badampaste in it.
Bring it to a boil. Add cardamom powder and saffron.
Mix well and now add crushed puries in it.
Switch off the fire and Serve hot ‘Puri payasam.’
Children usually like this payasam very much.

Note: you canprepare this with left over chappati or puri too.

Ingredients:

Milk Bread 8 slices
Milk 2 cup
Sugar 2 cup
Cashew nuts 1 sp crushed
Kis mis 1 sp wash and cleaned
Safron strings 10 – 12
Ghee 2 – 4 sp

Method:

Cut bread into pieces. In a kadai fry bread pieces well in ghee.
Grind them like powder in a mixer grinder.
Keep aside.
In a pan pour ghee and fry cashew nuts and kis mis.
Pour the milk and add the bread powder.
Mix well and bring it to a boil.
Add sugar and bring it to a boil.
Add cardamom powder and saffron.
Remove from the fire and serve.
A good payasam is ready.

Ingredients:

Sago 1 cup
Sugar 2 cup
Milk 1 cup
Cardamom powder ½ sp
Ghee 2 – 3 sp
Cashew nuts 1 sp crushed
Kis Mis 1 sp, washed and cleaned
‘kesar colour’ few drops optional

Method:

In a pan pour ghee and fry kis mis and cashew nuts.
And fry ‘Sago’ well.
Generally it will become 2 - 3 times bigger than its original size.
Add water and allow it to cook.
Add sufficient water so that sago will cook well.
Add sugar and mix well. Add milk.
Allow it to boil. Add cardamom powder.
Remove from the fire.
Add ‘kesar’colour.
Mix well.
Serve hot or cold.

Ingredients:

Sago 1/2 cup
Aval (thick varity) 1 cup
Coconut 1
Sugar 2 cup
Cashew nuts ½ cup
Cardamom powder ½ sp
Ghee 4 – 5 sp
Cashew nuts and kis mis 1 tab sp
Milk ½ cup

Method:

Pour 1 sp ghee in a pan and fry sago well and keep it aside.
Then add 1 sp again in the pan and fry ‘Aval’ and fry well and keep aside.
Grind coconut and grind it with cashew nut and keep aside.
Now powder sago and aval separately.
Pour the balance ghee in the pan and fry kis mis + cashew nut in that.
Add water in that and add sago powder.
Mix well and bring it to a boil. Allow sago to cook well.
Now add aval powder and mix well.
Bring it to a boil. Now add the grind mixture and mix well.
Allow it to boil for a while.
Add milk and remove from the fire.

Note: you can store the fried and powdered sago and aval in the Fridge. So that you can make this payasam very quickly.
Even with out coconut and cashew nut paste you can make the payasam, in the case of urgency.

Ingredients:

Sago 1 cup
Bambino Semiya 1 cup
Sugar 3 ½ cup
Milk 2 cup
Cardamom powder ½ sp
Ghee 3– 4 sp
Cashew nuts 2 sp crushed
Kis Mis 2 sp, washed and cleaned

Method:

In a pan pour ghee and fry kis mis and cashew nuts.
And fry ‘Semiya’ well. Keep it aside.
Add 2 sp ghee and fry Sago well.
Now add ‘Semiya’ in the pan.
Add water and allow it to cook.
Add sufficient water so that ‘semiya’ and ‘sago will cook well.
Add milk and mix well.
Add sugar and mix well.
Allow it to boil. Add cardamom powder.
Remove from the fire.
Serve hot or cold.

Ingredients:

Bambino Semiya 1 cup
Sugar 2 cup
Milk 1 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.
And fry ‘Semiya’ well.
Add water and allow it to cook.
Add sufficient water so that ‘semiya’ will cook well.
Add sugar and mix well.
Add milk.
Allow it to boil. Add cardamom powder.
Remove from the fire.
Serve hot or cold.

Ingredients:

Rava/suji 1 cup
Bambino Semiya 1 cup
Sugar 3 ½ cup
Milk 2 cup
Cardamom powder ½ sp
Ghee 3– 4 sp
Cashew nuts 2 sp crushed
Kis Mis 2 sp, washed and cleaned

Method:

In a pan pour ghee and fry kis mis and cashew nuts.
And fry ‘Semiya’ well. Keep it aside.
Add 2 sp ghee and fry Rava well.
Now add ‘Semiya’ in the pan.
Add water and allow it to cook.
Add sufficient water so that ‘semiya’ and ‘rava’ will cook well.
Add milk and mix well.
Add sugar and mix well.
Allow it to boil. Add cardamom powder.
Remove from the fire.
Serve hot or cold.