Paal payasam

Requisites:-(serves 4)


Milk-5 cups(8oz=1cup)
Sugar-1/2cup
Cardamom-8 pods
Payasam rice-1/2 cup(can use basmati also)
Water-1 cup


Ghee-1 tblspn
Raisins-12
Cashew halves-8


Directions:-

• Soak rice in water for half an hr. Then crush them with hands to break into halves or tiny. 
• Now cook them with 1 cup of water. They should be cooked enough so that they are ready to eat. If you are using more water to cook drain them out when they a done cooking. Keep this aside.
• Now boil the milk with sugar and cardamom split open. I use the shell as such since it too adds flavor. And traditionally  it is done so.
• Once the milk boils simmer it for 20 min or more until it thickens up like a custard and when u bring them in between fingers they are found sticky. By now the milk would have reduced by quantity. Keep stirring at this stage to prevent sticking from the bottom of the pan.
• Now take off from stove and add rice to this.
• Now for garnishing heat ghee in a pan and fry raisins and cashews till amber.
• Pour them on top of payasam while serving.
• Done.

ENJOY YOUR MEAL:)

Pazhapradhaman

Requisites:-(serves 4)


Ripe plantain(nenthrapazham)-3
Thick Coconut milk-from 2 coconut or 1 1/2can
And thin coconut milk-1 cup or half can with 1/2cup water
Jaggeri-1/2kg
Ghee-3tblspn
Coconut pieces-3tblspns
Cashews-10
Raisins- 15


Directions:-

• Steam the plantain till tender and well cooked.
• Smash them with hands with no lumps remaining or grind them in a blender.
• Add thin coconut milk to this and combine well with hands or use a blender to give a blitz and get a smooth consistency. The smashed banana and coconut milk should not lie in separate layers. Both should be of same viscosity. 
• Now melt jaggeri in 1spn ghee over a heated pan. Add the above prepare mixture into this and combine well. Once boiled simmer for 20min till they thicken up. Keep stirring.
• Add thick coconut milk.
• Finally for garnishing heat ghee in a pan and pop up raisins and roast cashews. Pour over the serving payasam.
• DONE.

ENJOY YOUR MEAL:)

Idichu pizhinja payasam

This payasam is named after its traditional preparation method. Earlier grated coconut were mashed well on a stone (boulder)mortar and pestles with little water to bring the MILK EXTRACT out of it. And this COCONUT MILK is used in Kerala for various cooking recipes. And this is one dessert item recipe.

Requisites:-

Payasam Rice(or basmati is good)-1/2 cup
Thick Coconut milk-2 cups
Thin coconut milk-1cup
Jaggery-3/4 cup or to taste
Sugar-1/4cup
Cardamom pods-8
Water- 1 cup

Ghee-2 tblspn
Raisins-12
Cashew halves- 8

Directions:-

• Cook rice in water(1cup).
• Now boil  the second milk with jaggery, cardamom pods and sugar. Simmer it for 10min.
• Add the rice to this and boil for another 5min.
• Finally add the second milk. Take off from stove once it starts bubbling.
• Garnish this with raisins and cashews fried in ghee.
• Savor this as per the rule mentioned in the video. :)

ENJOY YOUR MEAL:)