Payasam recipes
Ada pradhaman | Payasam
Pazham pradhaman
Almost all festivals or celebrations call for a sadhya (feast) in Kerala, and no feast is complete without payasam(s) or Pradhaman (pudding). I love those awesome wedding feasts which ends with different types of payasam ; three varieties is almost a norm, more the merrier. Continue reading
Aval Payasam
Semiya Payasam / vermicelli kheer
Wishing all Malayalis a very happy Onam! And for those who are new to this term, here is something to read http://en.wikipedia.org/wiki/Onam
And this Onam it’s semiya payasam for us. An all time favorite of mine; though hubby and daughter is more for parippu payasam. The recipe I share is with Condensed milk, that’s made the payasam so creamy and rich and so fitting for the celebration. Please adjust the sugar to suit your taste. I have used store brought roasted cashews for garnishing instead of fried cashew. You may opt for this or do the traditional way of frying the cashews and raisins in the ghee as mentioned in the recipe below.
You need –
- Vermicelli/semiya – 1 cup
- Milk – 1 litre
- Condensed milk – 1 tin
- Sugar – 2 tablespoon or as per taste
- Cashew nuts & raisins – 1/4 cup each
- Cardamom powder – 1/4 teaspoon
- Ghee/clarified butter – 1 tablespoon + extra for frying cashews and raisins
How to –
Heat 1 tablespoon ghee in a heavy bottom pan and roast the semiya till golden brown.
Add milk and cook over low flame till semiya is cooked through and milk has reduced and bit thick. Stirring frequently. Add condensed milk and sugar. Mix till well combined.
Add cardamom powder and turn off the heat.
In a pan, heat the ghee and fry the cashew nuts till golden brown. Add the raisins and fry till they puff up. Add this to the payasam and serve hot or chilled.
Sending this recipe to the event – ” Favorite Food Event – Payasams/ Kheers” hosted by The Big Sweet Tooth
Kadala parippu pradhaman / Chana dal Kheer
Onam is here again! and I have planned to post onam sadya recipes this week. Unsure if I will be able to do all of it by 16th; yet promise to fit in as much as possible. I already have a few that you might want to check out
- Mambazha pulissery / Ripe mango curry
- Achinga payar thoran (Long beans Stir fry)
- Palakkad style Varutharacha ulli Sambar
- Sharkara Payasam with risotto rice
- Palpayasam
And today I have this delicious payasam/pradhaman made of coconut milk and chana dhal. Traditionally fried coconut pieces are also added in but I forgot to buy them and realised only when I started making the payasam.
You need –
- Chana dal – 250 grams, cleaned & washed
- Palm sugar/ Jaggery – 400 grams, grated
- Coconut milk
- Think Coconut milk – 3/4 cup
- Medium thick coconut milk – 1.5 cups
- Thin coconut milk – 3 cups
- Ghee – 2 tablespoon + 1 tablespoon of frying cashewnuts
- Cardamom powder – 1/4 teaspoon
- Cashewnut and coconut pieces – 40 grams each
How to –
In pressure cooker, cook the dal with enough water (around 3 cups). Once done mash roughly and set aside.
In pan melt the palm sugar/jaggery with 1/4 tablespoon water and aside. Now heat a heavy bottom pan and add 2 tablespoons of ghee. Add the cooked dal and melted jaggery and mix well. Be careful as the ghee will start to splatter so take care.
Stir till everything is well combined. Now add the thin coconut milk and bring to a rolling boil. Add the medium thick coconut milk and cook till the payasam thickens and reduces to half. Stir frequently. Add the Thick coconut milk and bring to a gently simmer.
Turn off the heat add the cardamom powder and mix well.
In a small frying pan, heat 1 tablespoon of ghee and fry the cashew and coconut pieces (if using) till golden brown. Add this to the payasam and mix well. Serve hot.
Sharkara Payasam with risotto rice
Happy Vishu to all malayees…!
Every year for Vishu and Onam I cook up the Sadya promptly but this Vishu, down with fever, was contemplating to cook or not… Finally decided to cook just a curry and payasam for lunch. So made mambazha pulissery and sharkara payasam, both of which are favorites at home . It was a simple and yet delicious festive meal.
I let go of the Vishu shopping, and did off with everything I could find in the fridge… Instead of konnapoo it was tulasi kadhir ( holly basil) from my little garden.
Over to the payasam… I didn’t have the rice what we traditionally use for Sharkara payasam… I was left with 2 choice, one was basmati and the other being risotto rice and it was my husband who said try risotto rice. I say it was the right choice… It was delicious. I urge you to try it… Call it sharkara risotto?!! 😉
You need –
- Risotto rice – 1 cup
- Sharkara/Jaggery/uncentrifuged whole cane sugar – Grated, 1 ½ cups
- Ghee – ¼ cup, melted
- Cardamom powder – ¼ teaspoon
- Roasted cashew nuts – 10-15 nos
- Raisins – 2 tablespoons, fried in ghee/clarified butter
- Water – 2 cups
How to –
Dry roast the rice and pressure cook with 2 cups of water till done. The rice should not be mushy. Set aside.
In a pan, add the grated jaggery/sharkara with ½ cup water. Cook till the sharkara has melted and comes to a thick consistency.
Over a low heat, add the melted sharkara, Ghee and cardamom powder into the rice and mix well till rice is well coated.
Garish with cashew nuts, raisin and serve.
Linking this post to the event FoodabulousFest Event organised by Simply TADKA and hosted by Pramitha love cooking
Palpayasam
…And it’s my 100thpost… # celebration!!!
Thank you for the incredible support you have given me. It has been a wonderful journey. Enjoying every bit… Cooking up, styling and photography. Each recipe has been a learning in every way.
And the recipe for the palpayasam…
You need –
- Milk – 1 litre
- Rice – ½ cup, washed, cleaned and drained
- Sugar – ½ cup
- Condensed milk – ¼ cup
- Cardamamon – 2 nos
- Fried cashew nuts – to garish
How to
In a heavy sauce pan, bring the milk and water to boil. Add the rice, cardamom, and cook till the rice is done. Reduce the heat to low and continue to cook till the milk thickens. You will need to stir continuously. Add the sugar and condensed milk and mix well. Turn off the heat cover the payasam for an hour. During this time do not stir or uncover the payasam.
After an hour serve the payasam.
Parippu Payasam
This Onam, I made the Parippu Payasam. Adding small pieces of thinly sliced fried coconut is indeed a delight biting into, but unfortunately I couldn’t source that. Freshly squeezed coconut milk would be best but canned coconut milk is still close. This serves 4 and Cooking up this delicious dessert is not hard at all.
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| Parippu Payasam |
You will need –
- Yellow moong dal/Cherupayar Parippu – 1/4 cup
- Jaggery/ whole cane sugar -1/2 cup
- Thick coconut milk – 1 cups
- Thin coconut milk – 4 cups
- Ghee – 2 tablespoon
- Cashews and Raisins- 10 each
How to –
- Fry the Dal without oil for few minutes until they turn light brown.
- Wash and pressure cook adding enough water.
- Melt the jaggery by adding little water. Once melted jaggery, add it to the cooked dal and stir well.
- Now add the thin coconut milk and cook.
- When the milk evaporates and becomes half add the thick coconut milk. Stir well for couple of minutes and turn off the heat. Do not boil after adding thick coconut milk.
- Heat a pan and add the ghee..Fry and add the cashews and raisins to the payasam. Fry the coconut pieces also if you are using it and add.
Serve this hot and can stay in the fridge for 2 days.
Foodolicious Pictured 