Yummy Kheers and Payasams

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Mar 15, 2008.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    In this section we are going to see many varities of payasams. As for as I know, North Indians like sweets very much but they prepare limited varities of payasams. But we South Indians, used to prepare many varities of payasams.

    Already I have given 3 payasams in Krishna Jayanthi thread. So let us see other types here.

    1.Pal Payasam
    2.Aval Payasam
    3.Akkaravadisal
    4.Coconut Milk Payasam
     
    Last edited: Nov 30, 2019
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Some Tips

    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.,
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Wheat Rava Payasam

    Ingredients:

    Wheat Rava1 cup
    Jaggery 2 cup
    Milk ½ cup
    Cardamom powder ½ sp
    Ghee 2 – 3 sp
    Cashew nuts 1 sp crushed
    Kis Mis 1 sp, washed and cleaned

    Method:

    In a pan pour ghee and fry kis mis and cashew nuts.
    Keep them aside. And fry Wheat Rava well.
    Fry well with out blacking it.
    Add water and allow it to cook.
    Add sufficient water so that rava will cook well.
    Add Jaggery and mix well. Add milk.
    Allow it to boil. Add cardamom powder, fried cashew nuts and kis mis.
    Remove from the fire.
    Serve hot or cold.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Puri Payasam

    Ingredients:

    Maida 200 gms
    Rava 50 gms
    Sugar 300 gms
    Milk 500 ml
    Cardamom powder ½ sp
    Saffron 12 strings
    Cashew nut paste or badam paste 2 tab sp
    Oil to fry
    Salt


    Method:

    Make thick dough out of maida and rava.
    Keep as it is for ½ an hour.
    Make small small puries and make holes with the help of a fork.
    So that the puries will not become ‘puff’ and soft.
    Fry them in oil.
    Make crispy puries and keep aside.
    In a deep pan pour milk and add cashw nut paste or badampaste in it.
    Bring it to a boil. Add cardamom powder and saffron.
    Mix well and now add crushed puries in it.
    Switch off the fire and Serve hot ‘Puri payasam.’
    Children usually like this payasam very much.


    Note: you canprepare this with left over chappati or puri too.
     
    Last edited: Dec 2, 2019
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Bread Payasam

    Ingredients:

    Milk Bread 8 slices
    Milk 2 cup
    Sugar 2 cup
    Cashew nuts 1 sp crushed
    Kis mis 1 sp wash and cleaned
    Safron strings 10 – 12
    Ghee 2 – 4 sp

    Method:

    Cut bread into pieces. In a kadai fry bread pieces well in ghee.
    Grind them like powder in a mixer grinder.
    Keep aside.
    In a pan pour ghee and fry cashew nuts and kis mis.
    Pour the milk and add the bread powder.
    Mix well and bring it to a boil.
    Add sugar and bring it to a boil.
    Add cardamom powder and saffron.
    Remove from the fire and serve.
    A good payasam is ready.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sago Payasam / Jewarecy Payasam

    Ingredients:

    Sago 1 cup
    Sugar 2 cup
    Milk 1 cup
    Cardamom powder ½ sp
    Ghee 2 – 3 sp
    Cashew nuts 1 sp crushed
    Kis Mis 1 sp, washed and cleaned
    ‘kesar colour’ few drops optional

    Method:

    In a pan pour ghee and fry kis mis and cashew nuts.
    And fry ‘Sago’ well.
    Generally it will become 2 - 3 times bigger than its original size.
    Add water and allow it to cook.
    Add sufficient water so that sago will cook well.
    Add sugar and mix well. Add milk.
    Allow it to boil. Add cardamom powder.
    Remove from the fire.
    Add ‘kesar’colour.
    Mix well.
    Serve hot or cold.
     
    Last edited: Mar 15, 2008
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sago and Aval Payasam

    Ingredients:

    Sago 1/2 cup
    Aval (thick varity) 1 cup
    Coconut 1
    Sugar 2 cup
    Cashew nuts ½ cup
    Cardamom powder ½ sp
    Ghee 4 – 5 sp
    Cashew nuts and kis mis 1 tab sp
    Milk ½ cup

    Method:

    Pour 1 sp ghee in a pan and fry sago well and keep it aside.
    Then add 1 sp again in the pan and fry ‘Aval’ and fry well and keep aside.
    Grind coconut and grind it with cashew nut and keep aside.
    Now powder sago and aval separately.
    Pour the balance ghee in the pan and fry kis mis + cashew nut in that.
    Add water in that and add sago powder.
    Mix well and bring it to a boil. Allow sago to cook well.
    Now add aval powder and mix well.
    Bring it to a boil. Now add the grind mixture and mix well.
    Allow it to boil for a while.
    Add milk and remove from the fire.

    Note: you can store the fried and powdered sago and aval in the Fridge. So that you can make this payasam very quickly.
    Even with out coconut and cashew nut paste you can make the payasam, in the case of urgency.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Sago and Semiya Payasam

    Ingredients:

    Sago 1 cup
    Bambino Semiya 1 cup
    Sugar 3 ½ cup
    Milk 2 cup
    Cardamom powder ½ sp
    Ghee 3– 4 sp
    Cashew nuts 2 sp crushed
    Kis Mis 2 sp, washed and cleaned

    Method:

    In a pan pour ghee and fry kis mis and cashew nuts.
    And fry ‘Semiya’ well. Keep it aside.
    Add 2 sp ghee and fry Sago well.
    Now add ‘Semiya’ in the pan.
    Add water and allow it to cook.
    Add sufficient water so that ‘semiya’ and ‘sago will cook well.
    Add milk and mix well.
    Add sugar and mix well.
    Allow it to boil. Add cardamom powder.
    Remove from the fire.
    Serve hot or cold.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Semiya / Vermicelli Payasam

    Ingredients:

    Bambino Semiya 1 cup
    Sugar 2 cup
    Milk 1 cup
    Cardamom powder ½ sp
    Ghee 2 – 3 sp
    Cashew nuts 1 sp crushed
    Kis Mis 1 sp, washed and cleaned

    Method:
    In a pan pour ghee and fry kis mis and cashew nuts.
    And fry ‘Semiya’ well.
    Add water and allow it to cook.
    Add sufficient water so that ‘semiya’ will cook well.
    Add sugar and mix well.
    Add milk.
    Allow it to boil. Add cardamom powder.
    Remove from the fire.
    Serve hot or cold.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Semiya and Rava Payasam


    Ingredients:

    Rava/suji 1 cup
    Bambino Semiya 1 cup
    Sugar 3 ½ cup
    Milk 2 cup
    Cardamom powder ½ sp
    Ghee 3– 4 sp
    Cashew nuts 2 sp crushed
    Kis Mis 2 sp, washed and cleaned

    Method:

    In a pan pour ghee and fry kis mis and cashew nuts.
    And fry ‘Semiya’ well. Keep it aside.
    Add 2 sp ghee and fry Rava well.
    Now add ‘Semiya’ in the pan.
    Add water and allow it to cook.
    Add sufficient water so that ‘semiya’ and ‘rava’ will cook well.
    Add milk and mix well.
    Add sugar and mix well.
    Allow it to boil. Add cardamom powder.
    Remove from the fire.
    Serve hot or cold.
     

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