There
are several varieties of 'payasams'. One is in which rice, wheat or
vermicelli is boiled with milk and sweetened with sugar. It goes by the name
of 'pal payasam'. Another, is made of boiled rice or dal or wheat, to which
is added jaggery and coconut milk. Both are flavoured with spices.
Pal Payasam
Ingredients:
| Milk |
3ltrs |
| Dried red rice |
180gm |
| Sugar |
700gm |
Method:
- Boil the milk. Add sugar and mix well. When it boils again, add
the washed rice in it. Simmer in medium flame. Cook till the rice is
done. Serve hot.
|
Semiya Payasam
Ingredients:
| Vermicelli |
1 cup |
| Cashew nuts |
handful |
| Raisins |
handful |
| Water |
3/4cup |
| Sugar |
a cup |
| Saffron |
a pinch |
| Milk |
a cup |
| Cardamom |
two or three pods |
Method:
- Heat the ghee and fry the vermicelli till light brown.
- In the meanwhile, boil the water. Add the vermicelli to the
boiling water and cover it. Keep stirring occasionally. Once the
vermicelli becomes soft , add the sugar and continue to stir. Put
the saffron in the milk and dissolve it, add this milk to the
vermicelli. Powder the cardamom and add it to the mixture. Then fry
the cashew nuts and almonds in ghee and add these. Mix well and boil
for about two minutes. Your payasam is ready and can be served hot
or cold.
|
Wheat Payasam
Ingredients:
| Broken Wheat |
250g |
| Coconut |
2 no |
| Jaggery |
500g |
| Raisins |
10g |
| Cashew Nuts |
10g |
| Ghee |
3tbs |
| Cardamom |
5g |
| Dry ginger powder |
10g |
| Cumin Powder |
10g |
Method:
- Grate the coconut. Add1/2 glass warm water to the grated coconut.
Extract the first milk. Extract the second milk by adding 1 1/2
glass warm water. Again repeat the process to extract the third
milk.
- IFry broken wheat lightly in one teaspoon ghee. Cook the wheat
well in 1 1/2 liters of water.
- When it is done add the third milk and the second milk to the
wheat and bring to a boil. When it thickens to a semi solid
consistency, add powdered jaggery. Add the first milk, fried nut,
raisins, powdered cardamom, ginger and cumin. Mix well and remove
from fire immediately. Serve hot.
|
Parippu
Payasam
Ingredients:
| Parippu (Green gram dal) |
250gm |
| Sarkara (Jaggery) |
250gm |
| Coconut milk |
from 2 coconuts |
| Ghee |
2 tbs |
| Cashew nuts, Raisins |
for seasoning |
Method:
- Fry dal till light brown. Clean and boil the fried dal well.
- Heat jaggery with some water and make a thick solution. Take milk
from the coconut thrice. Keep the thick milk taken 1st, aside. Add
the 2nd and 3rd milk and the jaggery solution to the boiled dal.
Simmer on medium flame till thick. Fry the cashew nuts and raisins
in ghee. Add these and the 1st milk to the payasam . Mix well and
remove from fire.
|
