Tag Archives: payasam recipes

Makhane Ki Kheer / Fox Nuts Payasam / Phool Makhana Kheer

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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.

Payasam / Kheer Collection

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Payasam/Kheer is a South Asian pudding made by boiling rice, broken rice, broken wheat, tapioca, vermicelli or with few variety of dals with milk and sugar. It is flavored with cardamom, raisins, saffron, cashew nuts, pista and almonds.

This payasam/kheer is served as a dessert. Mostly they are prepared suring times of festivals and occasions like marriage, housewarming and so on. In Tamil Nadu, payasam is one of the must dish in all good occasions.

It is known as payasam, payasa, payesh, kheer according to the region. The word paysam is derived form payasa, meaning milk.

Not only in houses and occasions, but it is also prepared in temples as offering to god and then later served to all the devotees who come to the temple.

I am a big fan of payasam, already I have shared few payasam recipes and now let me bring them all together in a page, so that it would be easy for a quick view. I am sure this list never ends and will update once in a while. Do check out the recipes, by clicking on the name of the payasam …

Iam taking this to Fiesta Friday #83 hosted by angie@thenovicegarderner.

10+ Payasam Recipes

10+ Payasam Recipes

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Aadi Thengaipaal / Aadi Thengaipaal recipe / How to make aadi thengaipaal – Aadi recipes

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Aadi Paal or Aadi Thengaipaal or Aadi Thengaipaal payasam is prepared in the first day of the tamil month Aadi. Usually people make koozh/porridge, steamed balls/kozhukattai on this month and offer for god, later they serve for all the people coming to temple. Friday are very special in this Aadi month. Generally wedding or any auspicious occasion is not done during this month of aadi.

This is the first time, I have prepared this Aadi Thengaipaal or Thengaipaal Payasam. It was delicious and very simple and consumes less time for preparation. Also happy that I got one more variety in my payasam collection. Let us move on to the recipe…

It’s Friday and I am taking it to Fiesta Friday #79 hosted by Angie@thenovicegarderner.

Ingredients:

  • Thick coconut milk – ¾ cup
  • Thin coconut milk – ¼ cup
  • Jaggery syrup – ¼ cup
  • Cardamom powder – ¼ tsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Ghee – 2 tbsp.

Preparation:

  • Jaggery Syrup: Crush the jaggery into small pieces, in a heavy bottomed vessel add in this crushed jaggery and pour in a cup of water, allow it boil and wait until the jaggery is dissolved and the syrup thickens. Strain and keep it aside.
  • Extract Coconut milk by grinding coconut pieces with a cup of water and then strain it and keep aside. Continue this process for few times. Keep the first and second extract separately as thick coconut milk and the rest as thin coconut milk.
  • Now keep the strained jaggery syrup in low flame, wait until it gets hot.
  • Pour in the coconut milk and sprinkle the cardamom powder and give a stir, keep in low flame.
  • Heat ghee in a kadhai, add in the cashewnuts and raisins, and cook until it turns golden brown.
  • Pour this to the payasam, give a stir and keep in low flame.
  • Remove from fire, when it starts boiling.

Serve hot.

Making of Coconut milk –

 

 

Note:

  1. Cooking should be done only in low flame after pouring coconut milk.
  2. It will look runny but will become semi-thick once it comes to room temperature.
  3. You can also use store bought coconut milk, but add a cup of water along with that.
  4. If it starts boiling, the payasam would split.