Elaneer Payasam

Elaneer Payasam  / Tender coconut kheer 

Festivals are all around the corner... try this Elaneer/ tender coconut cream Payasam.  This is a rich, creamy, delicious coconut flavoured mild sweet Payasam.

Ingredients:

Elaneer/ tender coconut cream- 2 cups

Tender coconut water - 1 cup

Milk - 500 ml

Sugar - 4 tablespoons 

Cardamom powder- 1 pinch

Method:

# Boil milk, scrape the sides so that milk doesn't  burn. 

# Reduce the milk to half the quantity. Add sugar and boil for 2-3 Minutes. Switch off the flame.

# Chop half cup of tender coconut.

# Grind 1.5 cups tender coconut with tender coconut water.

# Mix the grinded pulp to the reduced milk. Add the Cardamom powder...mix well.

Add the chopped tender coconut malai/ Elaneer to the Payasam.

Chill the Payasam and serve.

Varagu Arisi Payasam/ Kodo millet Payasam

Varagu Arisi Payasam/ Kodo Millet Payasam 

Varagu Arisi / kodo millet helps to reduce weight...with lots of nutritional value. Varagu arisi Payasam is a sweet  pudding which is made with kodo millet, Jaggery and milk topped with some fried nuts.

Ingredients:

Varagu Arisi- 1/2 cup

Jaggery- 1/4 cup

Milk - 1/2 cup

Water - 1 cup

Ghee - 1 tsp

Cashew/ almonds - finely chopped 

Cardamon powder- 1 tsp

Method 

# Wash and soak varagu arisi/ kodo millet for 1/2 hr.

# Cook kodo millet in 1 cup for water on medium flame until soft. It takes 15-17 minutes to cook.

# Once cooked add Jaggery and boil well  for 4-5 minutes. (dissolve Jaggery in little water and strain to remove impurities.)

# Once the jaggery is mixed well switch off the flame. 

# Add Cardamom powder, add milk and mix well.

# In a pan add ghee fry nuts and pour into the Payasam.

Varagu Arisi Payasam is ready to serve.

Please do try and provide your comments.

Thank you!

Jackfruit Rice Payasam

Jackfruit Rice Payasam

In South India we call pudding or kheer as Payasam or a dessert recipe. This is one of the authentic recipe of Palakkad Iyer. As we all know we can prepare number of recipes with jackfruit such as Chakka Pradhaman, Ela adai, Chakka Varati, Kheer, Nei Appam etc... 

One of the most delicious recipe is jackfruit Rice Payasam, which is my Grandfather's favourite.

Ingredients:
Jackfruit - 7-8 bulbs
Raw Rice - 1/2 cup
Jaggery - 1/2 - 3/4 cup
Dry ginger powder - 1/2 tsp
Cardoman powder - 1 tsp
Coconut bits - 1 tablespoon
Cashew's - 4-5 nos
Ghee - 1 tablespoon

Method:
# Wash rice and cook well.
# Dissolve jaggery in water and strain it.
# Chop jackfruit bulbs.
# Once rice is cooked well, add jaggery syrup and chopped jackfruit  bulbs and boil well on medium flame.

# Once it comes to porridge consistency, switch off the stove.

# Add cardoman powder and dry ginger powder and mix well.

# Fry coconut bits and cashew peices in ghee and add to the payasam.

Payasam is ready to serve.
Please do try and provide your comments.
Thank you!

Chakka Pradhaman / Jackfruit Payasam!

Chakka Pradhaman / Jackfruit Payasam!

Chakka Pradhaman, is prepared by Chakkavarathi which is nothing but Jackfruit jam or halwa, prepared using jaggery. With Chakkavarathi, we can prepare, recipes such as; Elaadai, chakka Pradhaman and many more.

First will see how to prepare Chakkavarathi, then will prepare Pradhaman. I have given ingredients for Chakkavarathi and Pradhaman together.

Ingredients:
Jackfruit - 10 - 15 bulbs
Jaggery - 200 grms
Ghee - 1/2 cup
Coconut milk - 1st, 2nd & 3rd milk (each one cup)
Dry ginger powder - 1 tsp
  Or
Cardoman powder - 1/2 tsp
Fine bits of coconut pieces - 2 tablespoons

Method:

# Need to remove seeds from Jackfruits.

# Dissolve jaggery in 1/2 cup of water and filter it.

# Chop Jackfruit bulbs in pieces, and allow it to cook with jaggery syrup.

# Once cooked, allow it to cool.

# Put the pieces in Mixie and grind into fine paste.

# Heat a heavy bottom pan, add 1/2 of the ghee, add Jackfruit paste.

# Keep the flame in medium, and stir well.
In 15-20 min, it will be cooked well.
It depends upon the quantity you prepare.

# Inbetween add ghee and stir well.

# Once the ghee ooze out, your Chakkavarathi us ready.

# For Pradhaman, add 1 cup of hot water, and the jaggery syrup, with the Chakkavarathi and leave it for 1/2hr.

# Switch on the stove, allow it to boil in medium flame, add 3rd coconut milk.

# With in 5 min​ add 2nd coconut milk and stir.

# Once it comes to Payasam consistency, switch off the stove.

#Add dry ginger powder, and 1st coconut milk mix well.

# Fry the coconut bits in ghee and serve.

Chakkavarathi can be prepared, and kept in an airtight container, in refrigerator for 2-3 months. You can fry cashews and raisins in ghee and pour in Pradhaman, but I always fry bits of coconut pieces as it gives nice crunch and flavour to any Pradhaman.

Pl. Do try and provide your valuable comments:

Thank you! ☺

Vijayadasami Special (Paal Payasam)

Special Payasam for Vijayadasami

 This is one of my favourite Payasam or dessert recipe. One of the popular desserts of south India. Only three ingredients required to prepare this recipe.

Ingredients:

Milk - 1/2 litres
Rice - 1 tbs
Sugar -100 grms

Method:
# Wash rice and add with milk.
# When it starts boiling, simmer the stove.
# It will take time to reduce, after 1/2 hr the milk will become thick and rice will be cooked well.
# With the help of spatula mash the rice well.
# Add sugar and let it boil for another 10 min.
# Switch off the stove, once the Payasam becomes thick and creamy. Serve.

Navaratri Day - 8 ( Carrot Payasam and Karamani / kidney beans Sundal

Carrot Payasam

Another healthy dessert, in which we use a vegetable to prepare this dessert. This is so healthy and can be served hot or chill. In Summer you can keep it in refrigerator and serve or in winters we generally serve hot. 

Ingredients:
Carrot - 2 nos
Milk - 2 cups
Sugar - 3/4 cup
Cardoman powder - 1 tsp
Cashew, raisins, Sara parupu few
Ghee - 1 tsp

Method:
# Cook carrots, make puree.
# Heat pan add carrot puree and milk boil well.
# Add sugar, simmer the stove for few min, add cardoman powder and switch off the stove.
# Fry cashew and raisins, add to carrot Payasam. Serve

Karamani / Kidney beans Sundal
Ingredients:
Karamani / Kidney beans - 100 grms
Grated coconut - 1/2 cup
Mustard - 1 tsp
Urud dal - 1/2 tsp
Curry powder - 1 tablespoon
Curry leaves - few
Asafoetida - 1 tsp
Green chillis - 2 nos
Salt to taste
Oil for seasoning

Method:
# Soak karamani for 3 hrs.
# cook soft, add oil to pan, put mustard when it crackle add urud dal , karamani, grated coconut , curry powder , salt, asafoetida, green chillis, curry leaves and mix well. Serve.

Navaratri Day - 6 ( Sago Fruit Custard/Javvarisi pazham Payasam and Kollu/Horse Gram Sundal )

Sago Fruit Custard is a Thailand dessert, with minimum ingredients.

Ingredients:
Sago - 2 tablespoons
Milk - 1 cup
Rock Sugar Candy - 3/4 cup
Vanilla essence - 1/2 teaspoon
Fruits banana - 2 nos
Apple, Pomegranate - 1 no each

Method:
# Soak sago for 3-4 hrs.
# Heat a pan pour 1/2 cup of water and 1/2cup of milk, add soaked sago mix well.
# When sago is cooked ( it becomes transparent) add rock sugar candy, boil well.
# Add vanilla essence and switch off the stove.
Serve custard with fruits.

Kollu / Horse Gram Sundal

Ingredients:

Kollu/Horse Gram - 100 grms

Grated coconut

Mustard - 1 teaspoon

Urud dal - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Curry powder - 1 tablespoon

Asafoetida - 1/2 teaspoon

Curry leaves few

Oil for seasoning

Salt to taste 

Method:

# Soak kollu/ Horse Gram overnight.

# Pressure cook the kollu / Horse Gram for 3 whistle.

# Heat kadai, pour oil when heated add mustard, when it crackle add urud dal, cooked kollu, turmeric powder, salt, hing, grated coconut, and curry powder. Mix well and serve.