Badam And Vellari Vedai Payasam Ingredients: ‘Vellari vedai ‘100 gms Badam 50 gms Sugar 1 cups Milk1 cups Cardamom powder Saffron string 10 – 12 Ghee 1 sp Cashew nuts and kis mis 1 tab spoon Soak both nuts for about 12 hours. And remove the skin of badam. Grind them finely like a paste in a mixer grinder. You can add water or milk to grind the paste. In a deep pan pour ghee and fry cashew nuts and kis mis. Pour the milk and grind mixture in that. Bring it to a boil. Add sugar and again bring it to a boil. Stir occasionally. Add cardamom powder and saffron and remove from the fire. Your ‘kheer’ is ready to serve.
Tender Coconut - Elaneer Valukai Payasam Ingredients : Finely chopped tender coconut 1 cup Sugar 2 cups Coconut milk 1 cup Full cream milk 2 cup Cardamom powder 1/2 sp Method : Just boil the milk by adding sugar for about 10 - 15 mins. Add the finely chopped tender coconut pieces and bring it to a boil. Remove it from the fire and add coconut milk. Mix well and keep it in fridge. Serve chill. Notes : Generally we drink ela neer and eat the valukai. Instead of that use the valukai (tender coconut) to make payasam. It is a good payasam. Prepare this and send your comments.
Some Tips To Make Good Payasam ! Whenever you prepare payasam, cook them in low flame. That will increase the taste. Use full cream milk or coconut milk for payasam. If you want to get the ‘light pink colour’ , just fry a spoon sugar in a dry kadai and dissolve it in water. And add it to payasam. This will give a good colour and good taste to payasam. It is good to add ‘condensed milk’ or ‘shortened milk’ in payasam. Generally add more quantity of jaggery if you use it instead of sugar. To make the payasam tasty you can add raw cashew nuts or raw badam or ‘vellari vedai’ in that. To make them more delicious, you can add cardamom powder or Saffron strings or ‘Jadi kai’ or ‘Jadi Patri’ ‘pachai karpuram’ etc.,
I have already given the recipe in this thread...please go through from the first post of this thread