Ingredients

Semiya/ Vermicelli – 2 cups

Full Cream Milk -2 litres

Sugar – 2 cups

Cardamom – 8 powdered

Salt – 1/4 tsp

Cashew nuts – 2 tbsp

Golden raisins – 2 tbsp

Ghee – 1 + 1 1/2 tsp

Method

Heat 1 tsp ghee in a non-stick pan and roast the semiya on a low flame till it turns light golden brown in color.  If you are using roasted semiya, skip this process.  Boil milk in a large thick-bottomed pan or a 5 litre pressure cooker and add roasted semiya.  Cook on a medium flame.  Stir every 2 minutes.  Add sugar and salt and stir well.  When the semiya is just cooked, add powdered cardamom and mix well.  Switch off the flame.  Semiya should not be over cooked.  Heat 1 1/2 tsp ghee in a small pan and add cashew nuts.  When it turns light brown, add raisins and switch off the flame.  Pour it over the payasam and mix well.  Serve yummy ‘Semiya Payasam/ Vermicelli Payasam’ hot or cold.  Enjoy with your loved ones!!!

In Kerala, ‘Payasam’ is made during the festivals like ‘Onam’ and ‘Vishu’.  There are so many different varieties of Payasams.  ‘Moong dal Payasam’ is a favorite of my family and I also make it to celebrate birthdays of my loved ones.

‘Cherupayar Parippu Pradhaman’ is off to EC for the event “WYF: Festive Treat”

Ingredients

Green gram dal/ Moong dal - 125 gms

Jaggery - 1/2 kg

Water – 2 1/2 cups

Salt – 1/4 tsp (optional)

Thin coconut milk – 2 cups

Thick coconut milk – 1 cup

Cardamom – 4 powdered

Cashew nuts – 2 tbsp

Raisins -2 tbsp

Ghee – 3 tsp

Method

Dry roast the dal in a non stick pan till it turns light brown.  Cook the dal along with water in a 5 litre pressure cooker for 10 minutes.  (Cook it on the small burner.)  Let it cool.  Melt the jaggery by adding half a cup of water.  Strain it and keep aside.  Open the lid of the cooker  and add the jaggery to it.  Mix well and let it simmer till the dal and jaggery are blended well.  Stir in between.  Pour the thin coconut milk into the cooker.  Mix well and allow it to simmer for another 10 minutes.  Stir occasionally.  Add the cardamom powder and salt.  Finally add the thick coconut milk and stir.  Switch off the flame.  In another pan, melt the ghee and fry cashew nuts and raisins.  Pour it over the Pradhaman and mix well.  Serve hot and enjoy!

‘Chawal ki Kheer’ or ‘Rice pudding’ is a favorite among kids.  In Kerala it is known as ‘Pal Payasam’.  Rice, milk and almonds makes this a healthy dessert for children!

I am sending this to Trupti who is hosting the event ‘Cooking for Kids: Rice event’ which is the brain child of Sharmi.

Ingredients

Full cream milk – 1 1/2 litres

Basmati rice – 3/4 cup

Water – 2 cups

Sugar – 1 cup

Cardamom – 4

Salt – 1/2 tsp

Almonds – 12

Method

Wash and soak the rice in water for 1 hour.  Pour the milk into a 8 or 10 litre pressure cooker.  Add sugar and heat it till the sugar is dissolved.  (Add more sugar if desired.)  Add the soaked rice, water, cardamom and salt.  Close the lid and keep it on a medium flame till the whistle comes.  Then reduce the flame to low and cook for 12 minutes.  Open the lid, mix well and transfer the kheer to a serving dish.  Garnish with blanched and sliced almonds.  It can be served as a dessert hot or cold.  Enjoy!

]]> http://saltandspice.org/2009/04/24/chawal-ki-kheer-pal-payasamrice-pudding/feed/ 21 http://saltandspice.org/2007/09/15/chakka-varatti-and-aval-pradhaman/ http://saltandspice.org/2007/09/15/chakka-varatti-and-aval-pradhaman/#comments Sat, 15 Sep 2007 11:43:00 +0000 lissie http://saltandspice.org/?p=19
This is a special payasam made with chakka varatty (jackfruit jam) and aval (rice flakes). When you add jaggery and coconut milk, the payasam is called pradhaman. My husband had brought me three packets of Sara’s precooked chakka varatti from Kochi. I had some aval at home, so here came the idea of making this delicious pradhaman! You can also make it using canned jackfruit. Cook the jackfruit, mash it and add to aval. But do not forget to add more jaggery.

What you need:

Aval/ rice flakes -250gms
Chakka varatty -250gms
Jaggery -1\2 kg
Thin coconut milk -2 cups + 2 cups
Thick coconut milk -2 cups
Cardamom -10 powdered
Water -3 cups
Salt -to taste
Ghee -5 tbsp
Coconut pieces -1\4 cup
Sesame seeds -1 tsp
Cashew nuts -2 tbsp
Raisins-2 tbsp

Method:

In a pan, add 1\4 cup of water to the jaggery and melt it on medium flame. Keep aside. In a non stick pan, add 1 tbsp ghee and roast the aval to light brown color. In a large heavy bottom pan or pressure cooker, boil 3 cups of water and add the aval. Cook it on a medium flame. Then add the jaggery and 3 tbsp ghee and keep stirring till it becomes thick. Add the chakka varatty,2 cups of thin coconut milk and salt. Mix well and let it boil. Keep on a medium flame and let it simmer for 15 minutes. Stir occasionally. It should not stick to the bottom of the pan. Now add 2 cups more of thin coconut milk. Allow it to boil. Finally, add the cardamom powder and the thick coconut milk. Mix well and when it is about to boil, put off the fire. In a small pan, heat 1 tbsp ghee, add the sesame seeds. When it splutters, add the coconut pieces. When it turns light brown, add the cashewnuts. Also add the raisins. Pour all these ingredients into the pradhaman and mix well. Enjoy!