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Pure payasam delights
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Onam is the right time for the traditional sweet dish, payasam.
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A delicious Onasadya is incomplete without a cup of payasam. Here are a few recipes for mouth watering payasams.
Palpayasam
Ingredients
Rice- ½ cup
Sugar- 1 cup
Milk- 3 cups
Cashew nut- ¼ cup
Cardamom powder- ½ tsp
Rose essence- 6 drops
Method
Cook the rice in 2 cups of milk. Add sugar and boil till sugar dissolves. Pour the rest of milk and boil. Cut the nuts into long thin slices and put it into the boiling milk. Take it off the fire and stir till is cold. Add the essence and the cardamom powder
Paladaprathaman
Ingredients
Milk- 3 lit
Palada- 250 gm
Sugar- 1 kg
Ghee- 100 gm
Raisins- 50 gm
Cashew nut- 50 gm
Method
Roast raisins and cashew nuts in ghee and keep aside. Boil milk in a large vessel. Add the palada, sugar and ghee. Stir well. When the ada cooks remove from fire and add the roasted cashew nuts and raisins.
Pazaprathaman
Ingredients
Banana - 4
Jaggery- ½ kg
Coconut- 2
1st Milk- 1 ½ cup
2nd Milk- 6 cup
Ghee- 2 tbsp
Sliced coconut- ¼ cup
Cardamom powder- ½ tsp
Method
Make one cup of jaggery syrup with 2cups of water. Squeeze milk from the coconut pouring two cups of water first and six cups of water second. Keep each separately. Peel, cut and boil bananas in water. After removing the inner seeds grind it in a mixer. Add the jaggery syrup and 1tbsp ghee and sauté for some time. Pour the second milk and when reduced a little, add the first milk Fry the coconut slices in ghee and add it to the payasam. Mix with cardamom powder.
Dalpayasam
Ingredients
Moong dal -3/4cup
Jaggery grated -2cups
Ghee- 3 tbsp
Coconut- 2
Cashew nut- 2 tbsp
Raisins- 2 tbsp
Cardamom- ¼ tsp
Method
Roast the dal in ghee to a red co lour then pour into third milk and cook till dal turns soft. Add jaggery and second milk. Keep on stirring till the mixture turns thick. Add the first milk and fried cashew nuts, raisins and cardamom powder.
Wheat Payasam
Ingredients
Broken wheat- 2 cup
Jaggery- ½ kg
Coconut- 3
1st Milk- 1 ½ cup
2nd milk- 4 cup
3rd milk- 4 cup
Ghee- 5 tbsp
Broken cashew nut- 4 tbsp
Kismis- 4 tbsp
Cardamom powder- 1 tsp
Method
Prepare jaggery syrup in one cup of water and strain it. Clean the broken wheat by picking up the stones and removing the dust and husk. Fry the kismis and cashew nuts separately and keep aside. Fry the wheat till crisp but it should not disco lour. Pour 4 cups of third milk and cook on a very low fire. Pour the jaggery syrup and ghee. Sate for some time. Mix the second milk and allow it to simmer for sometime. Add cardamom powder, cashew nuts and kismis. Lastly add the first milk. Take it off the fire when it is thick enough.
LILY BABU JOSE
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