Category Archives: payasam

Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe

Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe

Rajgira is nothing but Amaranth seeds / முலக்கீரை விதை, usually payasam/kheer is prepared with this in North India for Navratri. Commonly it is prepared during Vrat time, as its highly nutritious and very rich in protein.

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Rajgira Kheer Recipe / Amaranth Seeds Recipe / Mulakeerai Vithai Payasam recipe

Very first time tried this Rajgira Kheer using products from Ekgaon, an online platform that connects farmers all over India. I have been using Ekgaon products for few months long and the products are high quality and I am very happy with the result. Give a try to both the recipe and the products from Ekgaon…

Making of Rajgira Kheer / Amaranth seeds payasam recipe –

Rajgira kheer / Payasam is a perfect dish during the time of vrat or Navratri, because of the health benefits in the Amaranth seeds / Rajgira. Also, I have substituted sugar with Dates Palm Sugar / Panangarkandu in tamil, which helps in relieving cold and sore throat. Give a try…

CLICK HERE for more Kheer / Payasam recipe.

 

Ingredients:

  • Rajgira / Amaranth seeds / Mulakeerai vithai – 1 cup
  • Palm Dates Sugar / Sugar – ¾ cup
  • Cardamom – 3 nos
  • Milk – ½ litre
  • Cashew nuts – 10 nos
  • Badam / Almonds – 10 nos
  • Saffron strands / Kungumapoo – few strands

Preparation:

  • Take the rajgira / amaranth seeds in a strainer and rinse it well in running water.
  • Drain the water completely, transfer it to pressure cooker, for 1 cup of rajgira, pour 1 ½ cups of water and pressure cook for 3 whistles in medium flame.
  • Meanwhile boil the milk in a pan, crush the cardamom, add cardamom once the milk is boiled and cook in low flame, until the milk reduces to half the quantity.
  • Remove the lid from the pressure cooker, once the pressure is completely released.
  • Pour the pressure-cooked rajgira to the boiling milk, mix it well and cook for few mins.
  • Once it starts thickening, thinly slice the cashew nuts and almonds, add it to the kheer, mix it well and cook for a min.
  • Add the Palm dates sugar / panangarkandu to the kheer, mix it well, cook for a min or until the sugar is dissolved.
  • Sprinkle the saffron strands, remove it from fire.

Serve hot or chillied. You serve it along with poori for breakfast or serve it as dessert in meals.

 

 

Mukkani Payasam / Tri-Fruit Kheer

Mukkani Payasam / Tri-Fruit Kheer

Payasam is a must in all tamil festival offerings and meals, may be a festival, family function. Usually I used to prepare a Tamil Vegetarian meals that I serve in Banana leaf for Tamil New Year, but this year thought of curating a special dish for Tamil New Year.

Here came the concept “Mukkani” in my mind, Mukkani means Tri-Fruit. In Tamil literature, Mukkani / Tri-Fruit refers to Mangoes, Jack fruit and Bananas. As these fruits are seasonal and available all together at this summer, thought of preparing a dessert with these fruits which resulted in my MUKKANI PAYASAM / TRI-FRUIT KHEER.

Taking it to Fiesta Friday #167 hosted by Angie@thenovicegarderner.

CLICK HERE for more Payasam / Kheer recipes and CLICK HERE for more Summer recipes.

Mukkani Payasam is a rich, delicious, flavorful and heavenly dish that can be served as a dessert in meals or as an offering to God. Give a try, as these fruits will available only in this summer, don’t miss it…

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Mukkani Payasam / Tri-Fruit Kheer

Ingredients:

  • Mango – ½ no
  • Jack Fruit – 3 nos
  • Banana – 1 no (big)
  • Milk – ½ litre (full fat milk)
  • Raw rice – 2 tbsp
  • Cardamom powder – ¼ tsp
  • Sugar – 3 tbsp
  • Ghee / Clarified butter – 2 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 5 nos

Making of Mukkani Payasam / Tri-Fruit Kheer –

Preparation:

  • Peel and roughly chop half the quantity of mango and banana, de-seed the jack fruit and grind these all together to a fine paste with a tbsp of milk.
  • Finely chop the leftover mangoes, banana and jack fruit (lengthwise) and keep it aside.
  • Grind the rice to a coarse powder and keep it aside.
  • Boil the milk in heavy bottomed vessel, add the cardamom powder once the milk got boiled.
  • Add the coarsely ground rice to the milk and let it boil.
  • Cook in low flame until the rice boils completely and milk reduces to half the quantity.
  • Meanwhile heat a tbsp of ghee/clarified butter in a small kadai, roast the cashew nuts and raisins until they turn golden brown in color.
  • Remove it to a bowl.
  • Pour the leftover ghee/clarified butter to the same kadai, roast the finely chopped fruits (banana, jack fruit and mangoes) until they turn golden brown.
  • Once the rice is boiled, add sugar followed by the roasted cashew nuts and raisins along with the ghee/clarified butter, give a stir and cook in low flame for 2 mins.
  • Turn of the flame, add the roasted fruits, give a stir.
  • Transfer it to a bowl.

Serve hot or bring it to room temperature, refrigerate and serve chilled. Garnish with roasted fruits before you serve.

Makhane Ki Kheer / Fox Nuts Payasam / Phool Makhana Kheer

Makhane Ki Kheer / Fox Nuts Payasam / Phool Makhana Kheer

Makhane Ki Kheer / Phool Makhane ki Kheer is one of the perfect recipe for Navratri and also suitable for vrat. Makhana is also known as Lotus seeds or Fox nuts, this is available in all grocery shops. This is my first recipe with Makhana, it came out very well and also I liked the texture of the makhana and now wonder why I haven’t used this Makhana for long time.

Makhane Ki Kheer is a thick, creamy and delicious dessert with loads of health benefits. I liked each and every sip of the kheer, also I have flavored them with cashew nuts, pistachios and topped with few roasted makhana, which added more taste to the dessert with its crunchy texture.

CLICK HERE for 10+ varieties of Payasam / Kheer recipes and CLICK HERE for Navratri/Navaratri recipes.

Health benefits of Makhana / Puffed Lotus seeds / Fox nuts – It is low in fat and high in carbohydrates. They are also good source of protein, fibre and low in sodium. As they are rich in fibre content, they perfect suite the vrat recipes. They also helps people suffering from heart diseases and diabetes. Also they contain anti-ageing enzyme, which is believed to repair damages proteins. Let me share the recipe…

Ingredients:

  • Makhana / Phool Makhana / Fox nuts / Lotus seeds – 40 gm
  • Full Fat Milk – 500 ml
  • Sugar – 5 tbsp
  • Cashew nuts – 15 nos
  • Pistachios – 10 nos
  • Cardamom powder – ¼ tsp
  • Ghee / Clarified butter – 1 ½ tbsp
  • Saffron – few strands

Making of Makhane Ki Kheer / Phool Makhana / Lotus seeds Payasam / Fox nuts kheer –

Preparation:

  • Soak the pistachios in water for 30 mins, peel the skin and chop them into pieces and keep it aside.
  • Heat a tsp of ghee/clarified butter in a heavy bottomed vessel, add ¾ th portion of the makhana and cashew nuts.
  • Roast them until they start turning golden brown.
  • Meanwhile boil the milk in heavy bottomed vessel, once boiled add the cardamom powder and keep in low flame.
  • Coarsely grind the roasted makhana and cashew nuts.
  • Add it to the milk, stir well (make sure no lumps are formed).
  • Add sugar when the kheer thickens.
  • Meanwhile heat the leftover ghee/clarified butter in a vessel, add the leftover makhana, pistachios and cashew nuts.
  • Roast them until they turn golden brown and pour half the quantity of it to the kheer, cook in low flame for few mins.
  • Sprinkle saffron strands and remove from fire.

Serve hot or at room temperature. Top it with the reserved roasted makhana, cashewnuts and pistachios while you serve.