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Simple and easy payasam recipe for making kerala. The payasam recipes are semiya payasam, rice payasam, cherupayar payasam, adapradhaman, wheat payasam, rasakadhali payasam, cashewnut payasam, aval payasam, paal payasam, paruppu payasam and pineapple payasam.
Heat 1 tbsp Ghee in a pan. Fry raisins until they are plump and cashews till they become light golden brown. Keep aside. Take milk in a big saucepan and bring it to boil. Reduce flame and add sugar, stirring continuously. Add the powdered cardamom for flavor. Next, slowly add the roasted vermicelli into the milk, stirring continuously. Allow it come to boil on medium heat. Simmer for 10-12 minutes till the semiya is cooked and the payasam begins to thicken. add condensed milk and combine everything. Add more sugar if required. Remove from flame and garnish with fried raisins and cashews. You can serve it either warm or cold. I love refrigerated Semiya Payasam
Heat a tsp of ghee and fry cashew nuts and raisins. Soak almonds in hot water, peel the skin and cut it into thin slices. Soak rice for half an hour. Boil milk and add the soaked rice (drain the water) to the milk. Cook rice in the milk on low flames stirring it frequently so that it doesn't get burnt. When rice is cooked, mash it slightly with the ladle, then add sugar. When sugar dissolves, add cardamom powder, cashew nuts, raisins and almonds. Rice kheer is ready to be served hot or cold. In my house everybody prefers it cold, so I usually refrigerate it when it cools down.
Roast the parippu in a dry pan until it turns golden brown. Add the thin coconut milk (rendaam paal) and pressure cook for 5-6 whistles until mushy. In hindsight, I probably should have left some whole dal in there too, for some texture. I think I mashed it up too much. Add some water to the grated jaggery and heat it on medium flame until it begins to melt. Stir well until the jaggery fully melts, strain, and mix in with the cooked dal. Return the dal mixture to the fire, bring to boil and add the thick coconut milk. Heat through, add the crushed cardamom and remove from fire. Do not boil after adding the thick coconut milk. Now, heat the ghee in a pan and add the cashew nuts and raisins. When the nuts turn golden brown and the raisins have puffed up, remove and add to the payasam. Mix well.
Notes:I used canned coconut milk so I think it was thicker than I expected. My payasam turned out thicker than I am used to eating back home but it was still very tasty and I couldn’t sense any difference in flavour.Don’t mush up the dal too much, leave some bits whole for some added texture.
It’s best to get the jaggery melted and sieved first. If you know your jaggery has no impurities, then you can skip this but generally, it’s best to add about 1 cup water to your jaggery, melt it down on the stove, and pass it through a sieve. Set this aside until needed. Pre-cook your ada according to package instructions. We brought some water+thinnest coconut milk (moonnam paal) to a rolling boil, turned off the flame, and soaked the ada in it for 15 mins. You can just use water for this, no need for coconut milk at this stage. Next, add the thin coconut milk to the ada and cook until it turns soft. The mixture will turn a gloopy (in a nice way) and thicken. This took about 12 mins or so for the ada we used. Add the melted jaggery to this and simmer for another 5-10 mins. You only need to stir it occasionally, not continuously. While the above mixture bubbles away, let’s prep the coconut pieces, raisins, and cashews. Heat the ghee and roast the coconut pieces first until completely darkened. You have to make sure it’s totally brown and almost-black. Drain the coconut pieces and add the cashew nuts and raisins. Roast until golden brown and drain. Getting back to our simmering payasam, add in the thick coconut milk at this point, mix once and turn off the flame. Don’t boil the payasam after this, otherwise the coconut milk will curdle. Almost done! Add the spice powders – cardamom, dry ginger, cumin – long with the roasted coconut, raisins and cashews and the ghee used to roast them in. Mix well and let the payasam sit for a bit for the flavours to mingle and settle.
Heat the wheat in ghee and then mix with water and boil. Heat the jaggery in water and on melting, filter out the water and keep the melted jaggery. Add that into the cooked wheat, stir well and make it thick by heating with a low flame. When is getting thick, pour 2nd milk of coconut and boil again. Again when it is getting thicker, pour 1st milk of coconut and stop heating before it starts to boil again. Take the vessel from the stove. Add powdered cardamom, stir and serve
Mix the rasakadhali fruit with water in a vessel and boil. Then take the cooked fruit and fry that in ghee. Melt jaggery in water, filter and pour the melted jaggery into the fried rasakadhali fruit and boil that. When it becomes thick pour 2nd milk of coconut and continue to boil. Again when it becomes thick, pour 1st milk of coconut and stop heating before it boil and take the container from the stove. Add cashew nut, dry grapes, cardamom and dry grapes; stir well and serve.
Roast the cashew nut powder and dry grapes in ghee. When smell of roasted cashew nut comes, add sugar, stir and pour 2nd milk of coconut. Then boil with a low flame. When it becomes thick add condensed milk. Then add 1st milk of coconut and stop heating. Take the container out of the stove. Mix cardamom powder, sprinkle cashew nut and serve.
Heat the flakes in ghee; pour 2nd milk of coconut into that and boil. While the milk is drying, add melted, filtered jaggery and boil again. When getting thick, add 1st milk of coconut and stop heating before boiling starts. Take the container from the stove, add powdered cardamom, cashew nuts and dry grapes; stir and serve.
Mix all ingredients together, stir well, transfer into a pyrex dish, keep open for 25 minutes and then cook for 25 minutes and take out. Stir with an egg beater every 7 minutes.
Cook the green gram in water. When it becomes soft, add jaggery to it. Stir untill the jaggery is dissolved. Fry cashew, raisins in ghee and add to the mixture. Stir it for 2 minutes. Remove from the flame and add milk. Mix well. Add crushed cardamom and mix well.
Cook the chopped pineapple under pressure and place it to cool in a refrigerator. Add a little sugar while cooking the pineapple. Boil the sago and later wash it properly to remove the gluey liquid. Boil milk in a pan and stir as long as it gets a little thick and acquires a pinkish colour. Add the cooked and washed sago. Stir properly first, then low down the flame and allow to cook till a change of shade is seen. Stir periodically. Add the frozen pineapple and sugar if required. Add the last ingredient, condensed milk. Mix well. Then put a pan add 4tbsp ghee fry cashew/rasin basam & pour included the ghee to Mixture & enjoy the taste.
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