Tag Archives: indian payasam recipe

Palada Payasam recipe / Palada Pradhaman recipe in pressure cooker – Onam sadya recipe

Standard

As discussed already that I love payasam to the core and this time thought of trying out different, as tamilian for me this palada payasam is something new that I got to know from one my Malayali friend, she prepared for me when I had a visit to her home. Palada is nothing but rice flakes, most common among keralites. It taste delicious, but this happened long back almost six yrs back. But now after blogging, suddenly it came to my mind and thought of preparing it.

CLICK HERE for more Payasam / Pradhaman / Kheer recipes.

Heard that the process of preparing this dish was little difficult and we need more and more patience for it. Coming to the word “Patience”, I never have it in my dictionary, so thought of trying it in pressure cooker, also I was little nervous since my first time in preparation but never expected the result, payasam came out well with delicious taste, wonderful fragrance, attractive color, perfect texture and the most important it took out just 20 mins to cook. Also check out my other payasam recipe, by clicking this link: https://madraasi.com/recipes/desserts/. Let us move on to the recipe…

 

Palada Payasam

Palada Payasam

Ingredients:

  • Rice Ada – ¾ cup (Available in all asian stores)
  • Boiled milk – ½ litre
  • Sugar – ¾ cup
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Cardamom powder – 1 tsp
  • Clarified butter / Ghee – 3 tbsp
  • Water – 2 cup

Making of Palada Payasam recipe / Palada Pradhaman in cooker –

Preparation:

  • Soak the rice ada for about 20 mins in water. Drain the water and keep the ada aside.
  • Boil the milk and keep it aside.
  • Heat 2 tbsp of clarified butter/ghee in pressure-cooker, add in sugar and stir it, until it melts in ghee.
  • Add in the rice ada, cook in medium flame for 2 mins or until it gets coated well with sugar and clarified butter/ghee.
  • Pour in the milk and water, bring it boil and then pressure-cook for 1 whistle.
  • Open the lid, when the pressure subsides. It would be pink in color, keep in medium flame and sprinkle cardamom powder, keep on stirring once in a while until it thickens.
  • In another kadai, heat 1 tbsp of clarified butter/ghee and add the cashew nuts, wait till it turns light brown in color.
  • Add in the raisins, wait until it doubles in size. Remove from fire and pour it to the payasam but reserve little of the roasted nuts.
  • Remove from fire, when it thickens.

Serve hot by topping the reserved roasted nuts.

Nungu Payasam / Ice Apple Payasam / Palm Fruit Kheer

Standard

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.

 

Rava Payasam / Sooji Kheer / Semolina Kheer

Standard

 

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.