Tag Archives: variety of payasam

Ragi Payasam / Finger Millet Kheer

Standard

As I have shared many payasam/kheer recipes and now this one entering the list. I love to try out dishes with ragi as it’s been my family’s favorite including my kids. Thought of trying out some different payasam, and tried out with ragi.

Ragi payasam is very simple and easy to prepare, but it consumes little more time and tastes delicious with wonderful aroma, on other hand it is very healthy and good for kids. Give a try and have a different payasam/kheer. Let us move on to the recipe…

Ragi Payasam / Finger Millet Kheer

Ragi Payasam / Finger Millet Kheer

Ingredients:

  • Ragi/Fingermillet Flour – 3 tbsp
  • Water – ½ litre
  • Milk – ¼ litre
  • Jaggery syrup – ½ cup or Crushed Jaggery – 1/2 cup (as per your sweet tooth)
  • Ghee/Clarified butter – 1 ½ tbsp
  • Cashewnuts – 10 nos
  • Raisins – 10 nos
  • Cardamom powder – 1 tsp
  • Salt – a pinch

Preparation:

  • In a heavy bottomed vessel, take ragi flour and pour in the water, mix it well so that no lumos should be formed.
  • Keep the vessel in medium flame and keep on stirring until it gives a glassy appearance and becomes thick.
  • Pour in the milk and keep on stirring so that lumps are formed. Keep in medium flame until it thickens.
  • Sprinkle cardamom powder, salt and pour in the jaggery syrup, stir well and let it boil.
  • Heat ghee/clarified butter in a small pan, add in the cashew nuts and roast until it starts turning golden brown.
  • Add in the raisins and roast until it doubles in size.
  • Pour it to the kheer, give a mix and let it boil until the ghee/clarified butter gets blend well with the kheer.

Serve hot as a dessert for lunch with a vegetarian meals.

Note: You can also substitute Jaggery syrup with Crushed Jaggery (jaggery powder).

Do check out my other payasam/kheer collections in this link: https://madraasi.com/2015/08/27/payasam-kheer-collection/.

 

Payasam / Kheer Collection

Standard

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

If you find the post interesting, do encourage me by your follows, likes, shares and valuable comments on: Facebook – Madraasi, Twitter – ImMadraasi, Google+ – ImMadraasi, Instagram- ImMadraasi,    Tumblr – ImMadraasi,    Pinterest – ImMadraasi .

 

 

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.