Elegant Desserts For Perfect Indulgence!

Jackfruit/Nenthrapaza Pradaman - Both are Sadya specials.

Ripe jackfruit pieces ( minced )-2 cups

Jaggery powdered - 1 1/2 cups ( more or less is your option )

Coconut milk ( thick ) - 1 cup

Coconut milk ( thin ) - 1/12 cups

Coconut pieces to fry in ghee - 1 tbsp

(cardamom powdr is your option )

In a food processor / chopper chop the ripe jackfruit pieces finely. Shouldn’t have any lumps.

In a thick bottomed pan fry the finely chopped fruits with 1 tbsp ghee.

Add crushed jaggery and fry well.

They should blend well & form a mass.

Add the second extract of the coconut milk and boil well.

When it thickens remove from fire and add the first extract.

Fry the coconut pieces in ghee and pour it on the pradhaman .

Remove the pradhaman…add cardamom powder which is optional.

Normally the flavour of the fruit & coconut fried in ghee should be predominant.

If you are using "chakka vizhuthu or varattiyathu " you can omit the first step.

Also if you are making for 6-8 people & if the fruit is less, some sago is well fried in ghee, cooked well & added at the beginning.

This is just to give a slightly thicker consistency.(some people add cooked moong dhal as well instead of sago ).

Nenthrapaza pradhaman is prepared exactly the same way.
Saute in 1 tbsp ghee,
Fruit pulp - 1 cup
After a few mins, add 2 cups of jaggery (dissolved in 1/4 cup of water & strained).
Cook till thick.
Add 3 cups of second coconut milk & simmer for 10 mtes.
Switch off & add 1 cup of thick milk.
Add coconut fried golden, in ghee.

 

Basundi - Tastes best when made at home.

For SBS photos, please go to
Basundhi
Full cream milk - 2 lts ( full cream is a must)

Sugar - 1-1½ cups

Chopped nuts - 3 tbsp

Cardamom powder - 1 tsp

Saffron - ¼ tsp ( warm & powder)

Pachai karpooram - 2,3 granules

In a wide-mouthed heavy vessel or non-stick pan, boil milk.

When it boils continuously & thick malai is formed, with a ladle push it towards the edges.

Boil milk & continue to collect the thick malai around the edges.

When the volume reduces to less than half, simmer the flame & add sugar.Stir it well on a low flame to dissolve the sugar.

When sugar has dissolved completely,add cardamom powder, saffron & pachai karpooram & mix to dissolve them.

After ½ an hour, when it has cooled, scrape the malai on the edges completely & mix everything well.

When serving add a little ( 2 tbsp) cold milk & sprinkle chopped nuts.

 

Akkaravadisal - the richer version of Sakaraipongal.

This is similar to SakaraiPongal, but cooked completely in milk & equal quantities of jaggery & sugar are used.

Use clean quality of jaggery free from impurities.

This has a “ sauce-like” consistency

Milk - 1 litre

Thin variety of rice - ½ cup

Moong dhal - 1 tbsp ( roast lightly)

Sugar - ¾ cup

Powdered jaggery - ¾ cup

Ghee - 3-4 tbsp

Cardamom powder - 1 tsp

Saffron - ¼ tsp ( warm & powder)

Cashews & raisins together - ¼ cup

Lightly roast rice dry for 3-4 mts.

Soak the roasted rice & dhal together for 30 mts.

In a big vessel , boil milk.

Add strained rice-dhal mixture & mix thoroughly.

Cook on medium flame for 30 mtes., stirring frequently and thoroughly every few mts, adding little ghee in between, reserving 1 tbsp for roasting cashews & raisins.

Remove, mash very lightly with a ladle.

Add jaggery and sugar.

Stir very well and cook on a low flame for 10 mtes.

Add spices & remove.

Heat the remaining ghee, roast the cashews & raisins & add.

The same can be prepared in the microwave easily.

 

Ball & Stick Payasam - Javvarisi & Semiya !

Full cream milk - ½ litre

Sago ( small transparent variety) - 1 tbsp

Broken semiya - ¼ cup

Sugar - 1/2 cups

Water - 2 cups

Cardamom powder - 1 tsp

Cashewnuts chopped - 1 tbsp

Raisins - 1 tbsp.

Ghee - 6 tsp

Boil milk & keep ready.

Smear 2 tsp ghee on semiya.

Heat 2 tsp ghee in a vessel & fry cashewnuts chopped & raisins & remove.

Add the remaining ghee & add sago.

When the sago looks fried, add semiya & fry on a low fire.

Add 2 cups of water & boil the mixture.

Keep the flame medium & add milk as soon as the sago & semiya are cooked soft.

Boil on a medium flame for 5 mts.

Lower the flame & add sugar.

Thereafter do not boil the mixture.

Keep on a low flame for 2,3 mts, stirring to dissolve the sugar.

Add cardamom powder & remove.

Add the cashewnuts & raisins.

On cooling to room temperature, this has a “ sauce “ consistency.

If you plan to refrigerate & serve, add less sago.

Since some varieties of semia become thick on cooling, it is safer to keep some cold milk ready to add if necessary.

Note:

If you are making large quantities, like 2,3 litres of milk, do not increase sago & semiya proportionately.

For 2 litres of milk, double the sago & semiya & additionally add 2-3 tbsp of well cooked moong dhal. This will make the payasam thicker, without making it mushy.

Another alternative to moong dhal is adding 1 tbsp vanilla flavoured custard powder, mixed with little water.

In all cases, do not boil after adding sugar.

 

Sarkarai Pongal - Pongum mangalam engum thanguka !

For SBS photos, please go to

http://www.indusladies.com/forums/963715-post2.html

First Method:
Direct pressure cooker or pressure pan method

Rice - 2/3 cup

Moong dhal - 1/3 cup - roast dry lightly

Powdered jaggery - 2 ½ cups

Cashew broken - 50 gms

Raisins - 50 gms ,

Milk - 2cups

water - 3 cups

Ghee - 3 tbs ( more is optional ),

Cardamom powder and nutmeg powder each ½ tsp

Edible camphor ( pachai karpooram) - one pinch ( optional )

Soak rice and dhal for 15 mtes, wash and strain.

In a big pressure pan ( or pressure cooker ) add water, milk, rice and dhal.

When the mixture starts boiling, close the cooker, put the weight.

Do not wait for the whistle.

At once put the gas on sim and cook for`15 mtes.

In the meanwhile in another pan take 1/2cup of water and add the

powdered jaggery.

Stir continuously till jaggery dissolves.

Strain it and keep ready.

After the pressure drops mash it lightly with a potato masher and add the jaggery water to this mixture .

Put it back on the flame and boil it along with 2 tbsp ghee.

When everything is blended well add the spices and remove.

In a small pan heat 1 tbsp ghee , lightly roast cashew and kismiss and add.


Second method:
In a vessel kept inside a pressure pan or cooker:

Add 2 cups milk + 2 cups water.

After putting the weight, wait for the first whistle, immediately lower the flame & cook for 15 mts.

 

Pal Pongal - Pongalo Pongal !

Milk I litre

Basmati rice ¼ cup (heaped)

Sugar ¾ cup

Saffron ½ tsp ( warm & powder )

Microwave method:

Boil the milk in a casserole on Micro Hi for 8 mts.

Meanwhile wash and strain the rice and keep it ready .

Add rice to the milk and Micro Med for about 30 mts stirring 4 or 5 times in between. Remove , add sugar and saffron.

Mix thoroughly and Micro Low for 10 mts.

Stove top method:

Boil milk in a heavy vessel.

Soak the rice for 15 mts, drain & keep ready.

Add rice to the boiling milk & cook on a medium flame till redced to nearly half.

Simmer, add sugar & as soon as it dissolves, remove.

Add saffron & mix thoroughly.

Kesar gives a special flavour & aroma to this dish.So do not add anyother spices.

You can add more or less sugar or rice to suit your preference.
The photo is attached.
You can garnish with sliced nuts.

 

Lauki Kheer - Very easy & very delicious !

Very finely grated lauki - 2 cups

Milk - 4 cups

Sugar - ¾ cup

Cardamom powder - ½ tsp

Ghee - 1 tbsp

Chopped nuts - to garnish

Grate lauki & set aside for 15 mts.

Squeeze well to remove the water.

Heat ghee & fry the lauki for a few mts.

Boil milk & keep ready

Add the boiled milk & cook, stirring regularly till it becomes thick to the desired consistency.

(Another alternative is, when the lauki becomes soft, mix 1 tbsp vanilla custard powder with 2 tbsp cold milk, add & cook, stiiring well.

Cooking for a longer time can be avoided.)

Simmer, add sugar & stir on low fire till it dissolves completely.

Add cardamom powder & remove.

Garnish & chill.

 

Malai Halwa - No ghee, only malai !

Heat together in a non-stick pan:

Milk - 500 ml

Home made malai - 1 cup

Sugar - 1/2 cup

Cook, stirring till the mass starts leaving the pan.

Add cardamom powder & remove.

Set in a bowl & decorate.

You can remove the mixture a little earlier also to have a slightly loose consistency as shown in the first photo.

 

Aval Payasam - Ideal for beginners !

Aval or poha (slightly thick variety) - 1/2 cup

Milk - 1 litre

Sugar - 1 cup -

Water - 1cup

Ghee - 1 tbsp

Broken cashew - 2 tbsp

Cardamom pdr - 1 tsp

Boil milk & keep ready.

Heat ghee in a vessel & fry aval for 3-4 mts on a medium flame.

Add cashew & fry for 2 mts more.

Add 1 cup of water.

Boil on medium heat till aval is completely cooked.

Add milk & boil on a medium flame for some more time till you get the desired consistency.

Lower the flame, add sugar & cardamom powder.

Do not boil.

Simmer for a few mts & remove.

This is an easy sweet for beginners to try first.

With jaggery:

Dissolve jaggery in very little water, strain & keep ready.

After boiling with milk, add cardamom powder & remove from flame.

Add jaggery syrup & stir continuously for some time to prevent chances of curdling.