Showing posts with label Kheer. Show all posts

Tuesday, August 29, 2023

Thengai Payasam | Arisi Thengai Payasam

Thengai Payasam, a delicious sweet recipe prepared with coconut and a little bit of rice. It's one of the payasam that i have learned recently and love it very much.

When i came across this recipe online, i instantly knew that i would love this payasam because i'm such a huge fan of coconut based dishes. As expected, i love this payasam. Though the recipe has very basic ingredients but somehow they all work together and make such a spoon licking delicious payasam.

If you love coconut flavor as like me or simply you want a different payasam recipe to satisfy your sweet cravings, then i would highly recommend to give a try on this amazing Thengai Payasam.

Coconut

For this payasam, i have used the fresh coconut. But you can use the frozen grated coconut that are available in the market. Whatever you are using, make sure that the coconut is fresh because that's key for the taste and the flavor in this payasam.

Rice

Adding rice gives the thicker texture to the payasam. Basmati rice flavor really elevates the flavor and taste of the payasam. But i tried this payasam with regular cooking rice too in the past and it tastes equally good.

Jaggery

The color of the payasam solely depends on the jaggery color. Use paagu vellam or yellow colored jaggery for the vibrant color payasam. I have used brown colored jaggery so the color is a bit dull.

Like many payasam, this one too tends to thicken when it's cooled down, so switch off the flame when it's a bit runny than the required consistency.

Ok, now let's check out on how to make this delicious payasam.

Thengai Payasam | Arisi Thengai Payasam

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sweet | Recipe Cuisine: Indian

Ingredients

Grated Coconut - 1/4 cup

Basmati Rice - 1 tbsp

Jaggery - 1/4 cup

Milk - 1/4 cup

Water - 1 cup

Cardamom powder - 1/4 tsp

Ghee - 1 tspCashew - 5

Procedure

Heat the pan, add the coconut and rice, roast till they are aromatic. Let it cool a bit.

Add it in the mixie jar and grind into coarse mixture. Next in a sauce pan, bring the water into boil and then add the coarse coconut-rice mixture. Let it cook till the rice is soft.

In the mean time, in an another sauce pan, add the jaggery and a couple of tbsp of water, heat it until the jaggery melts completely. Strain the jaggery syrup and keep it ready.

Once the rice is well cooked, add the jaggery syrup and boil it for a couple of minutes.

Next add the milk and give a quick stir. In an another pan, fry the cashew in ghee .

Finally add the cardamom powder, fried cashew, give a gentle mix and switch off the flame.

Delicious Thengai Payasam is ready.

Related:How to make Paruppu Payasam

Notes:

I have used Basmati rice in this payasam, but any cooking rice works fo this recipe.
Instead of dairy milk, coconut milk can also be used.

Wednesday, August 17, 2022

Gasa Gasa Payasam | GasaGase Kheer | Poppy Seed Kheer

Gasa Gasa Payasam, a delicious and creamy sweet made with poppy seeds, coconut and jaggery as main ingredients. It's one of the yummiest desserts made with very few ingredients.

This Payasam was totally new to me until i tried on my own. Never had this before anywhere. A few years back, i came to know about this payasam from a fellow blogger when i was a part of a blogging group.

Instantly i found this payasam recipe interesting and tried it a couple of days after. It was so creamy and delicious even without any milk and it became our favorite payasam. Often i prepare this payasam for various festive occasions.

Though i make this regularly at home, somehow it didn't show up here in my blog this long. As Gokulashtami/Janmashtami and Vinayaga/Ganesh Charthuti festivals are just around the corner, I thought sharing this payasam would be helpful for those who looking for easy to make sweets for prasadam.

As i said earlier, poppy seeds, coconut and jaggery are the key ingredients to make this payasam. In addition i have used a little bit of rice, it helps to thicken the payasam. But you can make this payasam without rice too.

Lastly, if you're looking for a vegan sweet /dessert, then just ignore the ghee and dry roast the cashews and add into this payasam. A delicious vegan payasam is ready !

Before checking out the recipe, let me answer the few FAQs

What type of poppy seed to use in this Gasa Gasa Payasam?

White poppy seeds are extensively used in Indian Cooking and the black ones have almost zero contribution in Indian Cuisine. So here i have used white poppy seeds commonly known as "Gasa Gasa" or Gasagase.

Can i use the frozen coconut in the Gasa Gasa Payasam?

Yes, of course. It also tastes as good as fresh coconut.

Any other tips for beginners?

Sure ! There are a few tips to make it delicious and vibrant.

The color of the payasam depends on the color of the jaggery. So in this recipe recipe, i have used the combination of yellow jaggery and dark brown jaggery to get that caramel color. If you're using only the yellow jaggery, the color might differ.
This Payasam tends to thicken as cooled down, so remove from the heat just before the consistency you prefer.

Ok, now let's check out on how to make this delicious payasam.

Gasa Gasa Payasam | GasaGase Kheer

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sweets | Recipe Cuisine: Indian

Ingredients

Gasa Gasa / Poppy Seeds - 2 tbsp

Rice - 1/2 tbsp

Grated Coconut - 1/3 cup

Jaggery - 1/2 cup

Water - 2 cups

Cardamom powder - 1/4 tsp

Ghee - 2 tsp

Cashews - 10

Procedure

First dry roast the needed ingredients. Heat a small pan, add the gasa gasa/poppy seeds and the rice, roast them till the poppy seeds are fragrant. No need to change the color of the ingredients.

Let them cool a bit. In a mixie/blender jar, add the grated coconut and the roasted ingredients and grind them into smooth paste by adding water little by little.

Next in a sauce pan, add the jaggery and the 2 cups of water.

Let the jaggery melts completely( If it has any impurities, strain the jaggery juice and pour into the sauce pan again).Then add the coconut & gasa gasa paste.

Mix it well and let it comes to boil. Once it starts to boil, keep the flame in low medium and cook for 10-12 mins. By the time, it thickens a bit or cook for more time till the consistency you prefer.

Next add the cardamom powder into the payasam. Roast the cashews in the ghee and add it also into the payasam.Mix it all well together.

Lip smacking delicious payasam is ready to serve !

Related: How to make Paruppu Payasam / Moong dal Kheer

Notes:

This Payasam thickens a little bit when it's cooled down, so switch off the flame a little earlier before the preferred consistency.
You can make this payasam as spoonable or drinkable in consistency as you like.
Depends on the consistency of the payasam, you may need more or less of jaggery. So adjust the sweetness if you add more or less water than the recipe called for.

Tuesday, September 10, 2019

Chakka Pradhaman | Jackfruit Payasam | Onam Sweet Recipe

Chakka Pradhaman, a delicious kheer made from jackfruit and coconut milk. It's one of the famous kheer recipes made during Kerala festival, Onam.

Initially I thought of making ada pradhaman to share here in the series of onam recipes. But here in the Indian store, ada(rice flakes) is only available in large quantities, that will last for many months or even a year for me.

So thought of making ada at home, again finding banana leaves(it's used for steaming the ada) is really difficult here, so the plan got dropped.

But over the weekend, we went to the well known asian store here for the first time to explore. When I found the jackfruit there, i was so excited and bought some to try this chakka pradhaman.

I had tasted ada pradhaman a few times at restaurants back in chennai and also in friend's place. But i never tasted chakka pradhaman before, but how come jackfruit, coconut milk and jaggery combination goes wrong, so i was 100% sure that it would be lip smacking delicious even before trying.

I referred a few recipes and made little changes to our preference. I thought in addition to jackfruit puree, adding a few pieces of jackfruit as it is would improve texture, so i did.

But you can make the whole jackfruit as puree and make this pradhaman. Also I haven't added any nuts because I want the coconut flavor to be dominant. But feel free and add any nuts you want.

The jackfruit variety that I had bought here was quite firm and was less sweet. But, back in India, you can get jackfruits that melt in your mouth.

In such a scenario, no need to cook & puree the jackfruit, add as it is in the jaggery syrup. I will disintegrate into jaggery syrup easily.

Also if the jackfruit is more sweet, you may not need the whole 1/3 cup of jaggery, just 1/4 cup of jaggery or less will be sufficient. If you love jackfruit flavor, then I'm sure you would love this payasam. Now let's check out the recipe for chakka pradhaman.

Chakka Pradhaman | Jackfruit Payasam

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Sweet | Recipe Cuisine: Indian

Ingredients
Jackfruit - 1 cup(chopped)
Jaggery - 1/3 cup
Coconut milk - 1/2 cup
Cardamom - 2
Coconut bits - 1 tbsp
Ghee - 2 tsp

Procedure

Take 3/4 cup of jackfruit in a sauce pan and add just enough water to immerse and cook till the pulp softens.

Once it softens, remove from the flame and let it cool. Cut the remaining 1/4 of jaggery into small pieces.

Next add the jaggery into sauce pan and add 1/2 of water and let the jaggery melts.

Once the jaggery melts, strain it once to remove the impurities and add into the sauce pan again and then add the chopped jackfruit and let it cook until it's tender.

In the mean time, grind the cooked jackfruit into smooth puree and ground the cardamom seeds into fine powder.

Add the jackfruit puree into the jaggery syrup, mix it well and then keep the flame in low and add the coconut milk.

Mix it all together well and add cardamom powder, keep it in low flame for 2-3 mins & switch off the flame. Heat the ghee in a pan.

Add the coconut bits and roast till they are nicely brown and then add into the pradaman.

Tasty Chakka Pradaman is ready to serve.

Related : How to make Javvarisi Semiya Payasam

Notes:

You can use the canned jackfruits also
Add coconut milk only when the flame is low.
Also don't let it boil once the coconut milk is added, otherwise it might be curdled.
Serve it hot or cold, both tastes good.
Coconut bits gives nice flavor and crunchiness to the pradhaman. I would highly recommend to add it.
Instead of coconut milk, you can make this with dairy milk also.
In addition to coconut bits, cashews and other nuts can also be added.
Depends on the sweetness of the jackfruit, add more or less of jaggery as per your liking.

Semiya Payasam | Vermicelli Kheer | Desserts | Video recipe

Semiya Payasam , an easy and quick dessert that we make on almost all of the auspicious occasion in our home. Today i'm sharing this sweet recipe with you all to celebrate the 300th post of my blog and to make it's so special,i have made the recipe video too.This is my best video recipe and it's really fun to shoot the video and have learned a lot in shooting & editing the video.Without further let's move on to the recipe now.

Happy New Year to all

Semiya Payasam | Vermicelli Kheer

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 or 3
Recipe Category: Desserts | Recipe Cuisine: Indian

Ingredients
Semiya/Vermicelli - 1/2 cup
Sugar - 1/4 cup + 2 tbsp
Milk(Boiled and cooled) - 3/4 to 1 cup
Cardamom - 2
Ghee - 2 tsp
Cashews - 6
Water - 1 cup

Procedure

Heat a pan with 1 tsp of ghee,let it melt and add the broken cashews into it.

Roast the cashews till it becomes golden brown, remove it on the plate. In the same pan, add the remaining 1 tsp of ghee and let it melt.

Add the semiya and roast till it becomes brown here and there.Keep it aside.Heat a sauce pan with water.

Bring to rolling boil and then add the roasted semiya and stir it well to avoid sticking at the bottom.

Let it boil and then keep the flame in medium and cook till the semiya becomes soft.Then add the sugar.

Followed by crushed cardamom and let it cook till the sugar completely dissolved.

Add the milk and bring to boil,keep it in the flame for 3-4 mins and then finally add the roasted cashews and switch off the flame.

Tasty & creamy Semiya Payasam is ready to serve.

Notes:

For rich version, instead of using water , you can use milk to cook the semiya.
I personally like the freshly crushed cardamom than the powder for wonderful aroma.But you can use the powered cardamom too.
While cooking the semiya, stir in between constantly to avoid sticking at the bottom.
I used MTR semiya here,but amma always use anil brand variety,it blends well with the payasam than the MTR variety.
I used 3/4 cup of milk here, you can increase or decrease the amount of milk as per your preferred consistency.

Wednesday, February 4, 2015

Paruppu Payasam | Moong Dal Kheer | Payasam Recipe

Parrupu Payasam, a delicious jaggery based kheer prepared from moong dal and javvarisi/sago. It's one of my favorite payasam since childhood, Amma makes this often at our home while we grew up and in our home we like this payasam more than the semiya/paal payasam.

Using moong dal/ Pasi Paruppu gives such a creamy consistency to this payasam and also adding ghee roasted coconut bits really enriches the payasam flavor. While having this payasam, bite of coconuts and nuts in betweens makes it totally scrumptious !!!

In this Paruppu Payasam, Amma always add few ghee roasted peanuts in addition to the coconuts and cashews, don't know whether it's authentic or not, but we kind of liked it that way, so now a days, even i too prefer adding peanuts in this payasam.

But if you are skeptical about adding peanuts in payasam, i totally understand that, you can skip that and make it. But trust me, the nutty taste from the peanuts goes really well with the dal,so give it a try once.

Paruppu Payasam | Moong Dal Kheer

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sweet | Recipe Cuisine: Indian

Ingredients

Moong dal/ Paasi Paruppu - 1/4 cup

Tapioca/Javvarisi -2 tbsp

Jaggery - 1/4 cup +2 tbsp

Cardamom - 2

Cashew - 1 tsp

Peanuts - 1 tsp

Coconut bits - 1 tbsp

Ghee - 1/2 tbsp

Milk - 1/2 cup

Procedure

In a pressure cooker add dal and sado,wash it well then add water enough to cover them and pressure cook it for 2-3 whistle.

In a sauce pan, add the jaggery and water, put in on flame, let the jaggery melts completely, filter it once to remove the impurities and keep it ready.

Mix the cooked dal sago mixture with the jaggery syrup and again put it on flame and bring into boil for few mins, until all blends well.

Add the crushed cardamon into it and then add the boiled milk and give a good mix. Switch off the flame.

In a another pan, heat the ghee, add the cashew,peanuts and sliced coconut bits, roasted them till all are golden brown, remove from the flame and add into the payasam.

Scrumptious Paruppu Payasam is ready to serve. Serve it warm or cold as you wish. For more sweet recipe, check my sweet collections.

For quick video , check out this Paruppu Payasam IG Reel

Related : How to make Javvarisi Paal Payasam

Notes:

Dont over cook the moong dal.If it's too mushy, it won't taste good.
You can add whatever nuts you want.
I highly recommend to add coconut bits, it gives nice crunchiness to the payasam and also tastes great with moong dal.
Add more or less of milk as per the consistency you like

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Tuesday, August 29, 2023