Tag Archives: tamilian payasam recipe

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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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.

 

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.