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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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    Bombay Rava Payasam / Suji Payasam


    Ingredients:

    Bombay Rava/Suji 1 cup
    Sugar 1 ½ cup
    Milk ½ cup
    Cardamom powder ½ sp
    Ghee 2 – 3 sp
    Cashew nuts 1 sp crushed
    Kis Mis 1 sp, washed and cleaned
    Yellow colour few drops

    Method:

    In a pan pour ghee and fry kis mis and cashew nuts.
    Keep them aside. And fry Bombay 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 sugar and mix well. Add milk.
    Allow it to boil. Add cardamom powder, fried cashew nuts and kis mis.
    Remove from the fire.
    Add yellow colour. Mix well.
    Serve hot or cold.
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rich Payasam


    Ingredients:

    Cashew nuts 50 gms
    Badam 50 gms
    Pista 50 gms
    Walnut 50 gms
    Sugar 2 cups
    Milk 2 cups
    Cardamom powder
    Saffron string 12 – 15
    Ghee 1 sp
    Cashew nuts and kis mis 1 tab sp

    Method:
    Soak all nuts for about 12 hours. And remove the skin of badam, pista and walnut.
    Grind them finely like a paste in a mixer grinder with cashew nuts.
    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 ‘rich kheer’ is ready to serve.

     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Badam Kheer

    Ingredients:

    Badam keer ia a Very easy and delicious payasam.
    200 gms Badam
    350 gms Sugar
    1 cup milk
    10 – 12 strings of saffron
    1 sp ‘sarai parapu’
    1 sp ghee
    ¼ sp ‘kesar colour’ optional

    Method:

    Soak badam in hot water for ½ an hour.
    Remove the skin.
    Grind it in a mixer grinder by pouring little milk.
    In a deep pan, pour the grind mixture and milk and bring it to a boil.
    Add water if you want.
    Allow it to cook for a while.
    Stir and take care of the payasam, otherwise it may stick in the bottom.
    Add sugar and milk allow it to boil once again.
    You can add ‘kesar colour’ in the kheer now.
    Just add kesar colour in one spoon milk and mix well. Add it to the kheer.
    Add saffron strings and remove from the fire.
    In a small pan put ghee and fry ‘sarai parapu’ and put it in the kheer.
    Your delicious ‘badam kheer’ is ready to serve.:drool
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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 sp

    Method:

    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.
    Note: you can replace badam with cashew nuts.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Cashewnut Payasam

    Ingredients:

    200 gms Cashew nuts
    350 gms Sugar
    1 cup milk
    10 – 12 strings of saffron
    1 sp ‘sarai parapu’
    1 sp ghee
    ¼ sp ‘kesar colour’ optional

    Method:

    Soak cashew nuts in hot water for ½ an hour.
    Grind it in a mixer grinder by pouring little milk.
    In a deep pan, pour the grind mixture and milk and bring it to a boil.
    Add water if you want.
    Allow it to cook for a while.
    Stir and take care of the payasam, otherwise it may stick in the bottom.
    Add sugar and milk allow it to boil once again.
    You can add ‘kesar colour’ in the kheer now.
    Just add kesar colour in one spoon milk and mix well.
    Add it to the kheer.
    Add saffron strings and remove from the fire.
    In a small pan put ghee and fry ‘sarai parapu’ and put it in the payasam.
    Your delicious ‘cashew nut payasam’ is ready to serve.[​IMG]
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Channa dal ka Kheer


    Ingredients:

    Channa dal 1 cup
    Sugar 1 ½ cup / Jaggery 2 cups
    Milk1 cup
    Cardamom powder 1 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.
    Cook ‘channa dal’ in a pressure cooker.
    In a pan pour the cooked channa dal and add sugar/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.

    Note: this payasam will be very good if you add jaggery.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Payatam Kanji / Yellow Moong dal Payasam

    Ingredients:

    Yellow moong dal 1 cup
    Sugar 1 ½ cup / Jaggery 2 cups
    Milk1 cup
    Cardamom powder 1 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.
    Cook moong dal in a pressure cooker.
    In a pan pour the cooked moong dal and add sugar/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.

    Note: Very good for 'veradh' days.
     
    Last edited: Mar 15, 2008
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rice Rava Payasam

    Ingredients:

    Rice rava 1 cup
    Sugar 1 ½ 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.
    Add water and bring it to a boil.
    Add rice rava in it and mix well.
    Add sufficient water so that rice rava will cook well.
    Add sugar 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.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Rice - Sugar - Coconut Payasam


    Ingredients:

    Rice 1 cup
    Coconut 1
    Sugar 2 cup
    Cardamom powder 1 sp
    Cahew nuts 1 tbsp crushed
    “kas kas” 1 sp optional
    Milk ½ cup
    Ghee 2 sp

    Method:

    Soak rice for ½ an hour.
    Grind rice and coconut in a mixer grinder.
    In a deep pan, pour ghee and fry cashew nuts.
    And pour the grind mixture in the pan.
    Add sufficient water and mix well.
    Allow it to cook. Keep an eye on the kheer.
    Stir occasionally. It may stick.
    Add sugar and mix well.
    Add milk and cardamom powder.
    Bring it to a boil.
    Remove from the fire.
    Serve hot or cold.

    Note: You can add jaggery instead of sugar. That will be more tastey.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Besan Kheer


    Ingredients:

    Besan 1 cup
    Sugar 1 ½ cup
    Milk ½ cup
    Cardamom powder ½ sp
    Ghee 2 – 3 sp
    Cashew nuts 1 sp crushed
    Kis Mis 1 sp, washed and cleaned
    Badam essence few drops
    Kesar colour few drops

    Method:

    In a pan pour ghee and fry kis mis and cashew nuts.
    Keep them aside. And fry besan flour well.
    Fry well with out blacking it.
    Add water and allow it to cook.
    Add sufficient water so that besan will cook well.
    Add sugar and mix well. Add milk.
    Allow it to boil.
    Add cardamom powder, fried cashew nuts and kis mis.
    Remove from the fire.
    Add badam essence and kesar colour.
    Serve hot or cold.
    Almost it will be like badam kheer.
     

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