Tag Archives: Indian kheer recipe

Apple Payasam

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Payasam is one of the most important desserts all over TamilNadu, whatever the occasion may be its marriage, birthdays…, payasam is the must. I too love payasam and also I have shared many payasam recipes and now this time thought of trying out something different and found apples lying on the basket. Here born my Apple Payasam, I have never heard of this apple payasam, but thought of giving a try.

Apple payasam was delicious, the most important thing in this recipe is the flavor, the whole house was filled with a different fragrance (combination of apple, milk and clarified butter), my daughter entered the kitchen and was waiting near the dish to be cooked.

People give a try and on the other hand, it is a healthy dessert because of the nutrients of apple, milk, clarified butter and ghee. Kids would love this to core and so I could say it as “Kids – Friendly”. Taking this to Fiesta Friday #62 hosted by Angie. Let us move on to the recipe…

Apple Payasam

Apple Payasam

Ingredients:

  • Full fat milk – ¾ litre
  • Sago / Javarisi / Tapioca pearls – 150 gm
  • Apples – 1 ½ no
  • Sugar – 5 tbsp
  • Cinnamon powder – ½ tsp
  • Clarified Butter – 1 tbsp
  • Cashew nuts – 10 nos
  • Pistachios – 10 nos

Preparation:

  • Boil the milk in a heavy bottomed vessel.
  • Wash and pressure-cook Sago/Javarisi/Tapioca pearls in water for three whistles.
  • Peel, roughly chop the apples and blend them without any lumps with ½ cup of milk (room temperature). Keep it aside.
  • Add in the boiled sago, sugar, cinnamon powder and apples mixture to the milk.
  • Continue cooking in medium flame, let it thicken.
  • Heat clarified butter/ghee in a tadka, add in the cashew nuts and roast them till they turn golden brown.
  • Pour it to the milk and keep on stirring once in every 5 mins.
  • Remove from fire, when it thickens.

Serve with chopped pistachios.

Note: You can serve it at room temperature or hot or chilled. It stays fresh for 12 hrs, after that refrigerate and re-heat before serving.

Rava Payasam / Sooji Kheer / Semolina Kheer

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Rava Payasam is a simple dessert. This is one of the easy simplest dessert recipe for any festive occasions. It is simple sweet recipe that comes together with minimal ingredients but does constant stirring to avoid lumps and achieve smooth finish. Also its flavoured with cardamom and roasted nuts and raisins. Also this can be offered to God in times of festivals.

Rava Payasam / Semolina Kheer / Sooji Kheer

Rava Payasam / Semolina Kheer / Sooji Kheer

Ingredients:

  • Full fat milk – ½ litre
  • Rava / Sooji / Semolina – 3 tbsp
  • Sugar – ½ cup
  • Cashew nuts – 10 nos
  • Raisins – 5 nos
  • Ghee – 2 tbsp
  • Cardamom powder – ½ tsp

Preparation:

  • Boil the milk and put it in sim. Let it reduce to half of the quantity.
  • Heat ghee in a kadai. Fry cashew nuts and raisins till they turn golden brown. Keep it aside.
  • Fry rava in the same ghee, till they turn golden brown.
  • Put the rava into the milk and stir constantly, so that no lumps are formed.
  • When the rava got cooked, put the cashew nuts, raisins, cardamom powder and sugar.
  • Stir till the sugar gets dissolved.
  • Remove from fire and serve hot.