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…
Mukkani Payasam / Tri-Fruit Kheer
- 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 –
- 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.
Zarda Pulav or Sweet Rice is prepared as a dessert most commonly during Ramzan and at times of Holi. This is most commonly prepared as a dessert in north Muslim weddings, also called as a Meeti Chawal, as it is sweet.
Zarda Pulao is very simple and easy to prepare, and a richest dessert whereas is flavored with cardamom, saffron, flavored spices and consists of dry fruits like cashew nuts, kalonji, badam/almonds and raisins.
Zarda Pulao / Zarda Rice / How to make Zarda Rice
Due to the beautiful color and wonderful aroma thought of preparing it for Holi. Let me share the recipe…
- Basmathi rice – 1 cup
- Sugar – 1 cup
- Saffron strands – 10 to 15 strands
- Desiccated coconut or slices of dry coconut – ½ cup
- Ghee/Clarified butter – ½ cup
- Salt to taste
- Bay leaf – 1 no
- Cinnamon (1”inch stick) – 1 pieces
- Cloves – 4 nos
- Cardamom – 3 nos
- Cashew nuts – 20 nos
- Raisins – 15 nos
- Chironji – 1 tbsp
Making of Zarda Pulao / Zarda rice –
- Soak saffron strands in ¼ cup of warm water and keep it aside.
- Blanch the almonds/badam and slice them to pieces.
- Heat 3 cups of water in a heavy bottomed vessel, add cloves, cinnamon, bay leaf and cardamom to it, wait until it boils.
- Add the rice to the boiling water and cook for almost 90%.
- Drain the water from the rice and keep it aside.
- Heat ghee/clarified butter in a kadai, add the cashew nuts, chironji, almonds and cook until they start turning golden brown in color.
- Add the raisins, desiccated coconut and cook until they double in size, make sure they don’t get burnt.
- Add the sugar and cook until the sugar melts.
- Pour in the saffron water and mix it well (make sure no lumps are formed).
- Add the rice once the sugar gets melted, stir it well so that the sugar syrup will coat the rice.
- Cover the vessel with a lid, keep in low flame and cook for 10 to 15 mins.
- After 15 mins, remove the lid from the vessel, stir it gently with a ladle.
Nuts getting roasted in Ghee/Clarified butter
Rice steamed with flavored spices
With desiccated coconut
Sugar getting melted
With saffron water
Rice after 10 mins of low flame cooking
Zarda Pulao / Zarda Rice / How to make Zarda Rice
Serve hot. Garnish with roasted nuts.
” Wish you all a Happy Maha Shivaratri” from MADRAASI
Maha Shivaratri is celebrated once in a year in late winter and before the arrival of spring, marks Maha Shivaratri which means “the Great Night of Shiva”. It is observed by remembering shiva and chanting prayers, fasting, doing yoga and mediatating. The ardent devotees stay awake all night and visit Shiva temple.
In Tamil nadu, people gather in temple at the night of Maha Shivratri and do meditation or chant or write “Om Namashivaya” the whole night. Also in few places there would be music concert, stage dramas or dance depicting the life of Lord Shiva throughout the whole night.
Here are few recipes for Maha Shivatri – Thandai, Tapioca Pearls Kheer, Badam Halwa , Makhane Ki Kheer (Fox nuts kheer).
Tapioca pearls Kheer / Javvarisi Payasam
Badam (Almond) Halwa
Makhane Ki Kheer / Phool Makhana Kheer / Lotus Seeds Payasam