Rawa Payasam

 One of the easiest payasams that can be made for any festivals or functions or when there are guests at home is this rawa payasam which is made using Cheeroti rawa or regular rawa. 

Ingredients

Rawa - 1 cup

Sugar - 1/2 cup

Ghee -1/4 cup

Milk - 2 cups

Cashew nuts - 8 to 12

Cardamom powder - 1/2 tsp

Water -  1 1/2 cup

Method:

In a hard bottom pan add 1/2 of the given quantity of ghee and add rawa to it and fry till all the rawa is coated with ghee. Add water to the rawa and cook it till it becomes thick. Ensure that it does not form lumps. Add sugar and stir well. Mix for 5 mins. Add the milk and bring it to a boil. Remove from flame. Add cardamom powder. Broke the cashew nuts and add fry it in the remaining ghee and add it to the payasam. 

Serve hot or chilled. If it is chilled, add slightly warm milk to it as it would have become more thicker in consistency. 

Dry Fruits Kheer

A kheer or payasam is always a relishing dessert. Dry fruits kheer is another wonderful dessert which every one will like more. It is also a healthy one.

Ingredients:
Dry fruits powder mix - 1/2 cup
Sugar - 1 cup
Milk - 2 cups
Water - 1/2 cup
Cashew sliced - 8 nos
Badam sliced - 8 nos
Safron strands - a ew
Condensed milk - 1/2 tin

Method:
Warm the water and mix the powder in it to make a paste. Ensure no lumps are formed. Boil milk and add sugar to it. Mix well. Add the powder paste to the boiling milk. Mix well and keep stirring ensure no lumps are formed and no burning at the bottom happens. When the kheer thickens remove from flame and transfer to a serving bowl immediately. Add condensed milk to it and mix well. Decorate it with sliced Cashew nuts and Badam.

Can be served hot or chilled. 

Godumai Rawa Payasam / Wheat Rawa Payasam by Uma Sridharan

Contest entry posted by Uma Sridharan

Ingredients

Godhumai Ravai 1 cup

Milk 3 cups

sugarless khova 1/2 cup

Jaggery 1 cup

cardomom powder 1 tsp

cashewnuts & raisins to decorate

Method

Wash godhumai ravai, add 1 cup of milk and 2 cups of water. Pressure cook for 10 mts.

Ravai should be thoroughly cooked.

Boil remianing two cups of milk. dissolve jaggery in little water and strain. Add it to the milk. bring it to boil.

Now add cooked godhumai ravai. mix well. Cook it in sim flame.

Add sugarless khova and cardomom. Fry cashewnuts and raisins in ghee and add it to the payasam. Serve hot.

Khus Khus Kheer - Karnataka special festive recipe

Ingredients:
Khus/Khus - 1/4 cup
Grated coconut - 1/2 cup
Cardamom powder - 1/2 tsp
Rice - 2 tsp
Jaggery - 2 cups
Milk - 2 cups
Cashew nuts - 8 to 10 nos
Ghee - 2 tbsp

Method:
Dry roast or microwave Khus Khus for about a minute. Soak rice in warm water for about half an hour. Grind khus khus, rice, grated coconut, elaichi to a fine paste. In a thick pan add the paste and add 2 cups of water and bring it to a boil.

In another pan add half cup of water and jaggery and keep stirring till the jaggery melts. Drain to remove impurities.

Add the drained jaggery syrup to the boiling paste and stir well till both mix well. Boil it for about 10 mins in medium flame. Keep stirring to ensure that it doesnot settle at the bottom. Turn off the flame and remove from the stove and then add milk to it and stir.

Heat ghee. Add the broken cashew nuts to it and fry till it becomes brown. Add it to the kheer.

This also helps in treating cold and cough.

Sabudhana Kheer

Ingredients:
Sabudhana - 2 tbsp
Milk - 2 cups
Sugar - 1/4 cup
Cardamom powder - 1 pinch
Cashew nuts - 8 to 10
Ghee - 1 tbsp
Water - 1/2 cup

Method:
Wash and soak the sago for about 15 minutes. Drain and loosen the grains. Heat water in a shallow vessel. Add the sago and bring it to a boil stirring constantly. Let the sago granules get cooked. Reduce the heat add sugar and stir well. Add the milk and bring it to boil again.

In a seasoning pan heat ghee. Broke the cashew nut and fry it till they become golden brown. Add it to the kheer.

This is one of the payasams/kheers that can be served during Vrat.

Thengai paal (Coconut Milk kheer)

This is one special recipe that is prepared specially during the first day of the month of Aadi which is celebrated as Aadi Pandigai. This is a special dish that is given as a speciality dish to the new son-in-law of the house. This kheer is served in a new silver tumbler.

Ingredients:
Coconuts big - 2 nos
Milk - 1 cup
Rice - 2 tbsp
Jaggery - 1 cup
Cardamom powder - 1 tsp
Pachai Karpooram (Edible camphor) - a pinch

Method:
Grate the coconut. Take care not to grate untill the end and the brown should be avoilded. Add coconut and rice and grind it together little by little and squeeze out the milk. Add the coconut again to the mixer and add 1 cup of water and grind it again. Drain the first and second milk through a muslin cloth. Add the milk to the coconut milk and heat it, when it comes to a boil reduce the flame and add the jaggery to it. Keep stirring till all the jaggery dissolves. Add cardamom powder and edible camphor to it.

Note:
The milk that is added to the coconut milk should be boiled milk. Do not boil the coconut milk for long as it will break. Instead remove from flame just when it starts bubbling.

Rice Kheer in Microwave

Ingredients:
Milk - 2 1/2 cups
Basmati Rice - 1/2 cup
Sugar - 3/4 cup
Ghee - 1/4 cup
Cashew nuts - 6 to 8 nos

Method:
Wash and soak the rice in water for 30 mins. Drain completely. Heat 2 tbsp of ghee in a pan and fry the rice in medium flame till all the grains are coated with ghee.

In a microwave safe bowl add the milk and microwave it high for about 8 mins stirring it constantly in between. Add the rice and keep it in high for another 12 minutes. By this time the rice will also have got cooked and the milk would also have reduced to 3/4th. Remove and transfer it to a serving bowl. Garnish it with nuts fried in ghee.

Rice Coconut Kheer in Microwave

It is very easy to make Rice Coconut Kheer in Microwave than the conventional method.

Ingredients:
Basmati Rice - 1/5th cup
Freshly grated coconut - 2 tbsp
Jaggery - 3/4 cup
Milk - 1 cup
Ghee - 4 tbsp
Cashew nuts - 8 nos
Cardamom powder - 1 tbsp


Method to cook this payasam in microwave:

Soak the rice for 15 to 20 mins and grind it to a fine paste along with grated coconut and cardamom powder. In a microwave glass bowl, add the ground paste and 1/2 cup of water mix well and cook it for 4 mins in micro high. Remove from the oven and mash the ingredients with the back of the laddle to avoid forming lumps. Add one more cup of water and microwave it for another 2 mins.

Add the jaggery to the bowl and mix well. Keep it in microwave for another 2 mins. Remove from flame and add milk. Mix everything thoroughly and keep it in micro high for another min.

In a frying laddle add ghee and fry the cashew nuts till they become golden brown. Add it to the kheer. It really tasted yummy and I made the whole payasam in just about 10 mins.

Milk Payasam|Paal Payasam

The king of Paayasam is Paal Payasam. It is one of the favourite dish for many. And during festivals and marriages, it is prepared as one of the items in menu. 

Ingredients:

Basmati Rice - 1/2 cup

Milk - 2 cups

Sugar - 1 cup

cardamom powder - 1/4 tsp

Cashew nuts - 10 to 12 nos

Raisins - 10 to 12 nos

Ghee - 2 to 3 tbsp

Saffron strands - 1 pinch

How to make paal payasam

Fry the rice in 1 tbsp of ghee in low flame till it fries and turns golden in colour. Boil milk and once it is done reduce the flame and keep stirring till the 2 litres is reuduced to 3/4th. Add sugar, cardamom powder and saffron strands to it and keep stirring it to mix all together. Add the rice to the milk and keep cooking till the milk reduced to 1/2 and the rice gets cooked. Keep stirring to avoid rice settling at the bottom and burning out.

In a pan add remaining ghee and add cashewnuts and raisins and fry till they turn golden brown; add it to the Paal Payasam. 

Bengal gram flour Payasam|Mysore pa Kheer

This payasam if done well tastes like Mysore pak.

Ingredients:
Bengal Gram Flour - 1/4 cup
Ghee - 1/4 cup
Sugar - 1/4 cup
Cardamom Powder - 2 pinches
Cashew nuts - 8 nos
Milk - 1 1/2 cups

Method:
In a pan heat ghee. Add the bengal gram flour to the hot ghee and mix well to form a fine paste. Add 1 1/2 cups of water to the besan flour mix and bring it to boil. Add sugar, Keep stirring to avoid forming lumps. When it forms a thick lump add milk and mix well again. Add cardamom powder.

In a pan fry broken cashew nuts till golden brown and add it to the Payasam.

Instant Rice Payasam - Make it in a jiffy recipe

My MIL makes it whenever there is a need to do instant Neivedhyam. Most of the time, she will do some prayers or the other and as an offerring prepare this in a jiffy.

Ingredients:
Cooked Rice - 1 cup
Sugar - 1/2 cup
or
Jaggery - 1/2 cup
Milk - 1 cup
Cardamom powder - 1 pinch
Cashew Nuts - 4
Ghee - 2 tbsp

Method to prepare Instant Rice Payasam:
Mash the cooked rice with the back of a laddle. Heat milk and when hot add the mashed rice, sugar or jaggery and keep stirring. Remove from flame. Add cardamom powder. Fry cashewnuts in ghee and add it to the payasam.


This can be done very easily in about 10 mins.

Semiya - Bengal Gram Dal payasam recipe

Wanted to make something different for Payasam for friday Neivedhyam. Tried out making one using both Bengal Gram Dal and also Semiya (Vermicili). I was ofcourse quite afraid as to how this would turn out but this recipe did turn out really well.

Ingredients I used to make Semiya Bengal Gram Payasam:
Roasted Vermicili - 1 cup
Bengal Gram - 1/2 cup
Milk - 1 1/2 litre
Jaggery - 2 cups
Ghee - 1 tbsp
Cashew Nuts - 12 pieces
Cardamom Powder - 2 pinches

How to make Semiya Bengal Gram payasam:
Pressure cook Bengal Gram Dal and keep it separately. Boil 1 litre of milk and cook semiya in it till it becomes soft and tender.  Add the cooked dal to it and mix well by constantly stirring it so that lumps will not be formed. Add Jaggery and let it boil in low flame. Fry cashew nuts in ghee and add to payasam. Remove from flame and add cardamom powder and mix well.

Before serving add remaining milk. This can be served hot or cold.

Ammani Kozhukattai Payasam

Make small balls of the outer cover of Kozhukattai dough and steam it. In a hard bottom vessel add a cup of water and add 3/4th cups of Jaggery. Bring it to boil. Add the steamed balls and boil it again. Grate 1/2 coconut and add it to the jaggery mixture. Remove from flame and add 1 cup of milk to it

Moong Dal Paayasam

A payasam that is made specially for all Ambal Poojas.

Ingredients:
Moong Dal - 1 cup
Jaggery - 1 1/2 cups
Cardamom Power - 2 pinches
Milk - 2 cups
Ghee - 2 tbsp
Cashewnuts - 6 to 8 nos

Method:
Pressure cook moong dal. When done add jaggery and cardamom powder and mix well. Keep in low flame and stir untill the jaggery dissolves thoroughly. Remove from flame and add milk.

In a tadka laddle add ghee and fry the cashew nuts untill golden brown. Add it to the Payasam. Serve hot or cold.

Easy Badam Kheer recipe

Ingredients:
Badam - 30 nos
Sugar - 1/2 cup
Milk - 1 litre
Saffron - 2 strands
Cashew nuts - 20 nos

Method:
Soak 20 Badam in warm water for about half an hour. Peel the skin and grind it with 10 pieces of cashew nut to a fine paste.

Boil milk and when it reduces to 3/4th add sugar and ground paste. Let it boil for about 10 to 15 mins till it thickens. Add the remaining cashew nuts cut into pieces and Badam sliced into thin strips.

Aval Payasam - Ugadi Special Recipe

Ingredients:
Beaten Poha - 1/2 cup
Cream Milk - 1 litre
Sugar - 1 cup
Cardamom - 2 pinch
Cashew Nuts - 8 to 10 pieces
Badam (Almonds) - 8 pieces
Unsalted Pista - 8 pieces
Raisins - 10 to 12 nos
Ghee - 1 tbsp

Method to make Aval Payasam:
Soak Beaten Poha in water for about a minute. Drain the water and let it set for a few mins.

Boil milk and let it reduce to 3/4th. Add the poha and mix thoroughly. Add sugar and stir till it mixes well. Remove from flame and add cardamom to it.

Fry cashew nuts and raisins in ghee and add it to the payasam. Deskin Almonds and cut that and pista into small pieces and add to the payasam.

Recipe for Semiya /Rawa Kheer

Ingredients:
Semiya Rawa Powder - 1/2 cup
Milk - 2 cups
Sugar -  1 cup (or to taste)
Raisins - 2 tbsps
Cashew Nuts - 12 nos
Ghee - 2 tbsp
Water - 1 cup

Method:
In a pan add 1 tbsp of ghee and fry the semiya rawa powder. Heat water and mix the Semiya Rawa powder in it. It will get cooked in a few mins. Boil the milk and let it cool for a while. In ghee fry the cashewnuts and raisins.

Add the cooked Semiya-Rawa powder to the milk and keep it in low flame. Add the sugar to it and keep stirring till the sugar dissolves and all the three blends together. In ghee fry cashewnuts and raisins and add it to the kheer. 

Serve hot or cold. Makes a great dish for parties and also for virunthu sappadu.

Recipe for rice coconut payasam (Kheer)

Ingredients:
Rice - 1/4 cup
Grated coconut - 1 cup
Jaggery grated - 1 cup (increase upon your taste)
Milk - 2 cups
Cardomom Powder - 1 pinch
Cashew Nuts - 6 to 8 nos
Ghee - 1/4cup


Method
Soak rice for 1/2 an hour. Grind it to a fine paste along with coconut. Boil milk and keep it ready. In a hard bottom pan add 1/4 cup of water and jaggery and stir till all the jaggery dissolves. Pour it through a strainer so that any impurities will be removed. Wash the pan and pour the jaggery water to it and bring it to boil. Cook the rice coconut mixture separately. (For 1 cup of the ground mixture add 2 cups of water to cook). When cooked thoroughly add the jaggery water and cardamom powder.
Remove from fire and add milk to it.  In the remaining ghee fry the cashew nuts and add it to the kheer.

Note: This payasam(kheer) can be had without having sugar.
          Coconut can also be cut into small pieces and fried in ghee and can be added to the payasam along with cashewnut.

Recipe for Rabadi

Tired of making the regular payasams for Diwali? Try out this Rabadi, which will sure become a great hit in your family.

Ingredients:
Milk - 1 ltr
Sugar - 100gms
Badam - 20 to 25
Melon seeds (Saarai Paruppu) - 1/4 cup
Cardamom powder from 4 to 6 nos
Saffron Strands - a pinch

Method:
Soak the Badaam in warm water and peel the skin. Grind the Badaam along with cardamom. Add it along with milk and sugar and boil it. When thick remove from flame and let it cool. Refrigerate it and serve it cool. Sprinkle Melon seeds and saffron strands and serve.

Sweet Potato Kheer

Ingredients:

         Sweet Potatoes - 1/2 kg

         Scrapped coconut - 4 cups

         Water - 2 cups

         Cardamom - 1 pinch

         Sago - 2 tbsp

         Jagger y - 2 cups

Method:

          Peel the sweet potatoes and cut into small slices. Cook them in water along with sago till  the sweet potatoes become soft and tender. Extract milk out of coconut. (Thick milk alone will be useful). Mix it along with jaggery to the sweet potato. Keep stirring for a few mins. Before removing from flame add the cardamom powder and mix it well.