SuvaiArusuvai - Veg Recipes of India

 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. 

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. 

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.

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.

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.

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 coconu

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.

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 yum

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. 

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.