Tag Archives: tamilian dessert 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

 

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.

Pumpkin Halwa

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Thought of preparing some dessert and found red pumpkin in a large amount in my refrigerator and planned to prepare this as Halwa because no one in my home loves to have pumpkin unless prepared as dessert. This Yellow Pumpkin Halwa is a simple and delicious sweet made during festival. I have made this Halwa with less quantity of ghee/clarified butter compared with other halwa. Kids loved this halwa a lot. Let us move on to the recipe…

Pumpkin Halwa

Pumpkin Halwa

Ingredients:

  • Pumpkin – ¾ kg
  • Sugar – 200 gm
  • Clarified Butter / Ghee – 3 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Almonds / Badam – 8 nos

Preparation:

  • Peel and roughly chop the pumpkin.
  • Soak almonds/badam for 20 mins, peel of the skin and keep it aside.
  • Pressure cook the pumpkin with water for about 3 whistles.
  • Drain the water; bring it to room temperature and mash it well, ensure no lumps should be there.
  • Heat 1tbsp of clarified butter/ghee, add in cashew nuts and roast them till they golden brown.
  • Add in raisins and roast them till they double in size.
  • Add in the mashed pumpkin, start stirring continuously.
  • Add clarified butter/ghee little by little all over the sides of the halwa and start stirring by adding sugar.
  • Continue this process till the halwa changes dark yellow in color and the ghee separates out from the halwa and oozes on the sides.
  • Grease a tray or bowl with clarified butter/ ghee, transfer the halwa to the bowl.
  • Garnish them with chopped (lengthwise) almonds/badam/

Serve hot.