Tag Archives: Indian kheer recipe

Panner Payasam / Panner Kheer

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As I love payasam a lot, I started preparing variety of payasam and now this is my new try with Panner, “Panner Paysam”. I love the taste and texture of this payasam. It remembers me about the taste of the first milk of the cow after giving birth to calf. Let us move on to the recipe…

Panner Payasam / Panner Kheer

Panner Payasam / Panner Kheer

Ingredients:

  • Panner – 150 gm
  • Condensed milk or Sugar – 2 tbsp
  • Cardamom powder – ½ tsp
  • Milk – ½ litre
  • Saffron – few strands
  • Cashew nuts – 10 nos
  • Raisins – 5 nos
  • Pistachios – 3 nos
  • Almond / Badam – 3 nos

Preparation:

  • Boil the milk in a heavy bottomed pan, simmer it and wait until the quantity of the milk reduces to half the quantity.
  • Add in the cardamom and condensed milk or sugar and simmer it until the sugar dissolves.
  • Bring the panner to room temperature and crumble them with your hands (be sure no lumps should be formed).
  • Add the panner to the boiling milk and simmer it, wait until panner gets cooked .
  • Heat ghee/clarified butter in a tadka, add cashewnuts, raisins, badam, pista and roast them until they turn golden brown.
  • Add it to the boiling milk and cook for two mins.

Serve hot

 

Yelaneer Payasam / Tender Coconut Kheer

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Inspite of cooking few different dishes, I love to have outside food (may be a break). In Bangalore we visit very often to Anjappar’s, Indira Nagar Branch where we get authentic tamilian food. My friend, well-wisher, cousin, classmate, many more to say…. he loves their Yelaneer Payasam / Tender Coconut Kheer. Therefore, I wish to make this payasam long back itself, but may be only today I got time to prepare this and everyone in the home loved it.

Most of us after having Tender Coconut Water, we leave the tender coconut meat if it’s hard. But now hereafter do not waste or throw the meat, since you need the hard Tender coconut meat for preparing this Yelanner Payasam / Tender Coconut Kheer.

It is nothing but the combination of Tender coconut meat, little of the tender coconut water, coconut milk, and sugar and cardamom powder. Now a new entry to my Payasam / Kheer list. Let us move on to the recipe…

Yelaneer Payasam / Tender Coconut Kheer

Yelaneer Payasam / Tender Coconut Kheer

Ingredients:

  • Tender Coconut meat – 1 ½ cups
  • Tender Coconut water – 1 cup
  • Thick Coconut milk – 1 cup
  • Milk – ½ litre
  • Sugar or Condensed milk – As per the taste
  • Cardamom powder – ½ tsp
  • Clarified Butter / Ghee – 2 tsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
Yelaneer Payasam / Tender Coconut Kheer

Yelaneer Payasam / Tender Coconut Kheer

Preparation:

  • Extract Coconut milk – Grind the coconut meat of a coconut along with a cup of water, strain it and reserve the water.
  • Boil the milk, when the milk boils pour in the condensed milk or sugar and stir it well, so that it would dissolve completely in the milk.
  • Chop the tender coconut meat into fine pieces, separate the hard and soft meat.
  • Keep the finely chopped soft tender coconut meat aside for topping.
  • Take the hard tender coconut meat in a blender along with half cup of tender coconut water and blend it to a fine paste.
  • Add in cardamom powder and keep the milk in medium flame for few mins, until it reduces to ¾ the quantity.
  • Heat ghee/clarified butter in tadka, add in the cashew nuts and raisins, and roast until they turn golden brown.
  • Take few pieces of roasted cashew nuts and raisins for topping and keep it aside.
  • Pour it to the milk and wait for three mins.
  • Remove the milk from the fire, wait until it becomes warm and now pour in the coconut milk, give a stir.
  • Pour in the grounded tender coconut mix to the milk and stir them well (without lumps).
  • Add in the finely chopped soft coconut meat to the payasam and refrigerate it.

Serve chilled. Before serving, top it with roasted cashew nuts and raisins.

Note: Be careful while adding coconut milk to milk, the milk should be warm otherwise the milk would curdle. Tender Coconut Payasam becomes thick only when you add hard tender coconut meat for grinding.

 

 

 

 

 

Nungu Payasam / Ice Apple Payasam / Palm Fruit Kheer

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People call it as Palm Fruit, but palm fruit is different and this is also known as Ice Apple and Nungu in tamil, is a delicious jelly like fruit that beats all the others for its cooling effect on a hot summer day. It is a seasonal fruit of the palm tree; these trees are found in plenty in the villages of South India. So every summer we use to have this ice Apple to overcome the heat.

Ice apple / Nungu is rich in vitamins and proteins, not only children everyone loves this ice apple for its softness and taste. Pregnant women can overcome constipation; dieters who are on a weight loss regimen can take ice apple, because it does not contain fat or carbohydrates.

My daughter loves it, but coming to my son, he never had it and as usual, I was worried a lot, then my hubby gave me an idea to prepare Nungu dishes and here comes my first nungu dish, “Nungu Payasam”, also one of collection towards “Beat the heat” and “Payasam / Kheer” dishes and now it’s KIDS-FRIENDLY recipe. Choose hard Nungu/Ice Apple for this recipe. Let us move on to the recipe…

Nungu Payasam / Ice Apple Kheer

Nungu Payasam / Ice Apple Kheer

Ingredients:

  • Milk – ¾ litre
  • Nungu / Ice Apple – 3 nos
  • Sugar – 4 tbsp (as per taste)
  • Cardamom powder – ½ tsp
  • Cashew nuts – 10 nos
  • Raisins – 5 nos

Preparation:

  • Boil the milk in a non-stick saucepan, keep in medium flame and wait until it reduces in quantity.
  • Soak six cashew nuts in water for 10 mins.
  • Peel and roughly chop the nungu.
  • Add in the cardamom powder to the boiling milk and wait for few mins, scrap the sides of the saucepan and leave the scrapped cream again to the milk.
  • Remove the milk from fire and then bring it to room temperature. Keep it aside.
  • In a blender, add in the roughly chopped nungu pieces and cashew nuts; blend them to a fine paste by adding milk little by little.
  • Add in the fine nungu paste with the milk (be sure the milk should be in room temperature else, the milk will curdle), stir it well without lumps for payasam.
  • Heat a tbsp of clarified butter/ghee in a tadka, add in the leftover cashewnuts, roast until they turn golden brown colour.
  • Add in the raisins and wait until they turn golden yellow in colour.
  • Pour it to the payasam and stir it.

Serve chilled or at room temperature. Sprinkle cardamom powder and serve.

Note: Be sure that the milk should be at room temperature or chilled, before pouring the grounded nungu paste else the milk will curdle. This Nungu Payasam can be served only at room temperature or chilled, do not heat because the milk will curdle. Do choose hard nungu/ice apple for this recipe, if not payasam will be watery.