Happy Vishu - Kerala Parippu Payasam

 

KERALA  CHERUPAYAR PARIPPU PAYASAM - DAL GHEER - Vishu Special

The first thing comes to mind thinking of Vishu is the memoy of fully bloomed Vishu konna Trees on the sideroads of my hometown. Don't know when I get to see them again 🌼🌼🌼

THINGS NEEDED:

Split mung bean (Green Gram Dal) - 250 gm

Coconut milk   - that from a coconut , 1 can ( 2 cup)

Jaggery/ Sarkkara -  1 & 1/2 cup grated  

Cardamom  - 1 tsp powdered

Sliced coconut  - 3 sp

Cashew nuts  - 3 sp

Dried grapes - 3sp

Dried ginger powder - 1/4 tsp

Ghee  - 4 sp

Utensils Needed: Deep Nonstick Pan to cook payasam, 

relative small vessel to cook payasam, Sieve.

PREPARATION METHOD:

Heat Ghee in a bottom deep nonstick pan, roast sliced coconut pieces in it 

by sauting continously and till they turn light brown.

  Set aside. 

Roast Cashews in it till they turn light brown. Set aside.

Fry dry grapes in it. Till they are balloon like, set aside.

Add mung dal to the pan. 

Roast them in the rest Ghee by sauting continiously.

Pour some water to cover it and cook by closing the lid.

Cook it in medium heat for 15 min. Then turn of the heat, mix it well, close with the lid and let it cook. 

Take a bottom deep Vessel. Pour some water to Jaggery and let it boil. When Jaggery is completely dissolved sieve it to remove impurities and set aside.

Pour melt Jaggery and half of the coconut milk to the broken wheat.

Add 1/2 tsp ground Cardamom & 1/4 tsp dried ginger powder.

Mix well. Close lid and cook in medium heat till done. 

Add rest of the coconut milk. Check for sweetness. 

In case if you need more sweetness melt more Jaggery and add into it.

Add rest 1/2 tsp ground Cardamom.

Toss in roasted Cashews, dry grapes, coconut pieces .

Mix well. 

Payasam is ready to be served.

 Serve with Banana, Boli and Pappadam.

Nurukku Gothambu Pradhaman

 

 BROKEN WHEAT PRADHAMAN

Have a great Sunday Morning!

Payasam/Pradhaman is south indian delicacy. On weddings and ceremenies where Sadyas are served there will be atleast 3 Types of Pradhamans as dessert. Pradhaman with Jaggery is extremely time consuming to make.

Its sunday morning ... thought of sleeping a bit longer but I woke up to son's alarm, which was set at 7 O' clock 😕. He forgot to turn it off .. 

So I had a lot of time to make Upma, coconut chutney 

and this Pradhaman till the others wake up..😊

THINGS NEEDED:

Broken Wheat - 250 gm

Sago / Chowary - 1/2 cup

Coconut milk   - that from a coconut , 1 can ( 2 cup)

Jaggery/ Sarkkara -  1 & 1/2 cup grated  

Cardamom  - 1 tsp powdered

Sliced coconut  - 3 sp

Cashew nuts  - 3 sp

Dried grapes - 3sp

Dried ginger powder - 1/4 tsp

Ghee  - 4 sp

Utensils Needed: Deep Nonstick Pan to cook payasam, 

relative small vessel to cook payasam, Sieve.

PREPARATION METHOD:

Soak sago in water set aside.

Heat Ghee in a bottom deep nonstick pan, roast sliced coconut pieces in it 

by sauting continously and till they turn light brown.

  Set aside. 

Roast Cashews in it till they turn light brown. Set aside.

Fry dry grapes in it. Till they are balloon like, set aside.

Add broken wheat to the pan. 

Roast them in the rest Ghee by sauting continiously.

Pour some water to cover it and cook by closing the lid. Let it cook for 15 minutes.

Meantime cook Sago by adding lot of water and closing with a lid. 

Cook it in medium heat for 15 min. Then turn of the heat, mix it well, close with the lid and let it cook. 

Sago will be transparent when its done. Sieve and rinse the cooked sago pearls. Set aside.

Take a bottom deep Vessel. Pour some water to Jaggery and let it boil. When Jaggery is completely dissolved sieve it to remove impurities and set aside.

Pour melt Jaggery to the broken wheat.

Add half of the coconut milk. 

Add 1/2 tsp ground Cardamom & 1/4 tsp dried ginger powder.

Mix well. Close lid and cook in medium heat till done. 

Add rest of the coconut milk. Add cooked sago. Check for sweetness. 

In case if you need more sweetness melt more Jaggery and add into it.

Add rest 1/2 tsp ground Cardamom.

Toss in roasted Cashews, dry grapes, coconut pieces .

Mix well. 

Payasam is ready to be served.

 Serve with Banana.

Please check other Pradhaman Recipes from my Blog as well .. 

Palada Pradhaman 

Semiya/Vermicelli Pradhaman

Ada Pradhaman

Pazham Pradhaman

Dates Pradhaman

Sesame Laddu

SESAME LADDU

Its a very healthy recipe and yet really easy to make.

Mom used to make it often at home.

THINGS NEEDED

Sesame seeds - atleast 2 cup 

Jaggery

peanuts or cashew nuts chopped

PREPARATION METHOD

Roast the Sesame seeds in a pan by sauting continously in medium flame. 

The sesame seeds will start to splutter . Continue for 2 min. 

Set aside to cool down. 

Grind well in a mixer adding enough Jaggery.

Make balls adding choped peanuts or cashew nuts. 

Son's 11th Birthday

Time goes very fast. My rabbit has turned 11 now. This time he wished for Gulab Jamun and not cake ..Gulab Jamun is one of my favourites too..So here...

GULAB JAMUN

Recipe I have posted earlier..

http://aromatickitchen.blogspot.com/2009/09/gulab-jamun.html

Peanut Laddu (Peanut Balls)

PEANUT LADDU

Its a super simple recipe. 

Grind one cup roasted peanuts with 1 tbsp palm sugar (karippotti) or Jaggery well 

and roll them to balls.

Full with calories . Ideal tea time or breakfast snack for children.

~  -------------------------------------- ~

Halwa

NUT HALWA

A short clip on how to make Halwa is now available!! 

Things Needed:

Sugar - 1  1/2cup
Ghee - 1 cup
Food colour - 1 pinch(optional)
Almonds, sliced- 1 cup
Pistachios, chopped - 1 cup
Cashew nuts - 1 cup
Nutmeg powder - 1 pinch

Preparation Method:

Roast Nuts in hot Ghee. Set aside.
In an extra bowl, mix flour and water well &  orange food color ..Mix well to avoid lumps.
Using a sieve to transfer the flour mix into another bowl , to avoid lumps.
Heat 3/4 cup water and Sugar to get a string like consistency.
Pour the hot Ghee (used for frying nuts) over this.
Pour the flour mix stirring continuously .
Keep sauting for 15 minutes or until done.
Add Nutmeg powder. Mix well.
Add roasted nuts, pistachios & sliced Almonds to this. Mix well.
Transfer it to a greased tray. Press with a spoon to get a fixed shape.
Cut to your desired shape.

Dates payasam

Eenthapazha payasam

This is a new variety of payasam here . Amazing taste of dates plus full of nutrition. 

Things Needed: Dates -250 gm Jaggery - 100 gm(not so much while dates are already sweet) Coconut milk -if thin 1 can or else 1 cup from 1/2 coconut ( not too much of water content while it will be tough to evaporate all later) Ghee - 3 tbsp Cashew nuts - a handful cardamom - 4 or 5 crushed Preparation Method: Well cook dates adding enough water to cover it. Set aside to cooldown. Meantime heat some water, melt jaggery in it. Fry nuts also in 2 tbsp ghee. Now grind the dates into a coarse paste. Pour this back to the pan . Add melted Jaggery, coconut milk, 1 spoon Ghee & boil until thick. Finally add cardamom & nuts.

Baloo Shahi or Badusha

BALOO SHAHI ~OR~ BADUSHA

I have been making this sweet for quite some time .Mainly because of its simple ingredients which is always available in home & easiness.. so thought of taking a snap today for my blog..so here it is..
Enjoy this sweet in all special occasions or make any occasions special with this sweet ;)

Things Needed:
1 + 1/2 cup -All purpose flour
1/2 tsp - Baking powder
2 tbsp - Butter
Yogurt - enough to make the dough.

Oil to fry

For making Sugar syrup:
Sugar - 300 gm
water

Preparation Method:
Mix flour , baking powder in a bowl.
Add butter and make crumbles using hand.
Mix in yogurt to this spoon by spoon & mixing using hand to make a tough dough.Enough tough to make balls .
Keep this aside for around 15 min.

Heat sugar with some water(should be only enough to cover the sugar. you can add later if needed) in a vessel. stir until it becomes a thick syrup. Set it aside.

Make small dumplings out of the dough ( I took 1 sp dough for 1 baloo). Press in the middle using thumb to make a cavity.
Deep fry in oil in medium heat until golden brown.

Add the fried pieces to the sugar syrup. Use a spoon & let it coat in all sides.
Top it with sliced almonds or pistachios.

Besan Burfi (North Indian)

BESAN BURFI

Gram flour - 200 gm
Powdered Sugar - 200 gm
Ghee - 100 gm
Cardamom - 8 (seeds crushed)

Almonds - 10 (Silvered)
Pistatios - 10 (Silvered or chopped)

Recipe:
Note :Flour- If bubbles has formed in the flour cuz of air exposure , simply powder it in grider . The flour should be of powder form to make burfi .
Sugar - You can even add 2 sp less than 200 gm.

Heat Ghee in a nonstick pan in medium flame .
Add Gram flour to this. Mix well . Roast the besan until the raw smell goes & the raw bitter taste of besan vanishes.
At this point add the sugar & crushed cardamom .Mix everything well. Set aside the pan. Add 1 sp or 2 sp of water to make it more flexible to make shape.(careful to add very less, since we dont want to make bars & not besan Halwa)
Transfer the content to a squared tray.
Pour the cut almonds & pistatios on top.
Apply pressure on top & sides to make it square shape.
Cut lines using a knife.
Allow to cool completely. Serve in dish decorated with nuts or almonds.

Palada Pradhaman

PALADA PAYASAM

Things Needed:
Ada - 1 packet , 200 gm
Milk - 3 litre approximately
Sugar - 1+1/4 cup approximately ( I used correct 15 tbsp)
Cardamom - 4 crushed
Ghee - 2 tbsp
Nuts -1 handful
Raisins - 1 handful

Preparation Method:
Soak ada in water for around 20 min . Wash & drain in cold water 2-3 times until water is clean.
Boil 2 litres milk in the deep cooking vessel . Add ada to this. Simmer well & let it cook. It will thicken.Add sugar into this and cook.
Meantime heat ghee in a nonstick pan. Roast cashews & raisins in this. Set it aside . Add the ghee to ada.
After ada is cooked check for sweetness , add more sugar if you want.
The payasam must be thick now , add the rest milk 1 litre or less , as per need to loosen it.
Add cardamom & fried nuts - raisins over it & finish.

Gulab Jamun

GULAB JAMUN - fried milk balls immersed in sugar syrup !!

A short video to motivate you to make this delicious dessert.
http://www.youtube.com/watch?v=Zbp0yDVZaq0&feature=plcp

Things needed :
Milk powder- 200
All purpose flour - 50 gm
Baking powder -1/2 tsp

Ghee / Oil for frying

sugar 300 gm
water 250 ml
Rose water - 2 tbsp

Preparation method :
Heat a cooking vessel . Make sugar syrup by dissolving sugar in water.Dont let it boil & turn brown. Add rose water into this . Syrup is ready.

In a bowl mix milk powder , flour & baking powder.
Knead dough adding little bit water.
Make small balls from the dough.
Deep fry in medium heat (use oil / Ghee) .Turn frequently until golden brown.
Put the fried balls in sugar syrup. For best results keep it in sugar syrup for min. 1 day.
Decorate with pista & badam or like you want.


                              This is my entry to Nithya & pavithra's Garnish the Dish event :)

Ada Payasam

ADA PRADHAMAN (Onam special)
This ada pradhaman I made for this Onam. Was finished very fast.

Things needed :
Ada - 1 packet 200gm
Chauvari (sago)- 1 packet 100 gm
Sharkkara (Jaggery) - 1 valiya piece , 400 gm
Elakka (Cardamom) - 3 crushed
Coconut milk - I used 3+1/2 packet coconut cream milk(200ml each) & 50gm of coconut powder
Chukku podi (gingwer powder) - 1 leveled tsp

Ghee - 7 tbsp
Nuts - 1 handful
Coconut pieces - 1 handful

Preparation method :
If the ada is long in size break them roughly .Wash & drain . Soak ada in water for 20 min.
Cook it in nonstick cooking vessel. Cook chauvari separate in another vessel adding water.
While both are cooking heat 1 cup water in another pot. Dissolve Jaggery in it. Strain it & keep it aside.
When ada is cooked drain it . Put it back to the nonstick cooking vessel.
Drain the cooked transparent chauvari also & add to ada.
Pour the Jaggery into this.Stir and cook.
While it is getting cooked heat ghee in a nonstick pan slightly roast nuts & well fry coconut pieces (should be brown but don't burn) .
Add this ghee to the cooking ada. Add 1 pack coconut milk & cook then the second & cook, dissolve the coconut powder in lil bit water & add to ada.
Reduce the heat to min.
Finally before finishing add another 1+1/2 pack coco. milk , ginger powder (mix it with 2 tbsp water ), crushed cardamom & fried nuts - coconut pieces. Mix well .
Set it aside from fire.

Rava Kesari or Kesari Bhaat

RAVA KESARI / SOOJI HALWA / KESARI BHAAT

Sooji makes very quick desserts without much pain and Kesari is one of it. All you have to do is roast it in a pan and add milk , sugar and dry nut n fruits . You can even add bit of food colour if you want to make it for your guests.

Its form and shape is also upto your choice. You can either pour it in a mould to get like pudding shape or you can move it into a greased tray to make it like fudge shape. Choice is yours.

You can decorate it with nuts and dry grapes or alternatively with some candied peel .

This kesari I used to make often at home, when I have sugar craving.
Its always delicious and the plate will be empty in seconds.

Things needed :

Rava - 100 gm ( roasted or unroasted)
Ghee - 3 tbsp
Milk - 200 gm
Sugar - 5 tbsp
Cardamom - 3 , seeds crushed
Nuts or Almonds - a handful , silvered.
Serving size for 3 persons.

Preparation method :

Heat Ghee in a nonstick pan in medium heat , add unroasted rava and roast it uniformly by continously stirring . A nice aroma comes of roasted rava and its color changes a litle bit.
If the rava is already roasted then just add it to the pan, no need to roast it again .
Add milk to this . Mix well .
Add sugar cardamom and allow the milk to reduce.
When it thickens and seperates from the pan add the nuts and mix once.
Apply some ghee to a bowl & Transfer the kesari into it. Allow to cool and move to a serving plate. Decorate with nuts or dried grapes or candied peel.
I had some left over candied peel in the refrigerator so I used it. First put the candied peel in the bottom of the bowl and then put the kesari mix over it. .. Decoration is always upto you !!

--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Vermicelli Payasam - Rice Noodles n Milk Dessert

SEMIYA PAYASAM - GHEER - RICE NOODLES MILK DESSERT

Payasam or Pradhavan is one of the favourite desserts being made in Kerala, South India. It is a must for festivals like Onam . There are different varieties of Payasam ...Ada Payasam,Kadala Payasam, Jackfruit Payasam,Banana Payasam and a lot lot more...
In North India they call it as 'Gheer' . May be cuz it consumes Ghee (clarified butter ) ..dont know.
This one is my favourite Payasam... Don't need a special reason to make it ..I am happy whenever I'm making it.It brings me memories from home.

Things needed :

Vermicelli or Sevai or Rice Noodles - 1 pack 200gm
Milk 2 litres
Sugar - 12 sp (12 sp was perfect for me ;but you can adjust to your need )
Cardamom - 6 pods crushed
Cashew nuts & dry grapes or sultanas - some
Ghee ( clarified butter ) - as needed




Preparation method :

Heat 2 spoons of Ghee in a bottom thick container in which you would like to make the Gheer .

Roast the nuts & fry sultanas until they form balloon like ..keep aside.









You can add Ghee if needed.

Add vermicelli and roast uniformly in the ghee stirring.







Add Milk in the roasted vermicelli and allow it to cook , stirring in between.

Pay attention so that the Gheer wont burn in the bottom.

When the vermicelli cooks almost , it thickens ...add sugar & stir.

Let the mixture to get a bit thicker...it tastes good that way.

Mix in the crushed Cardamom & Raisins.

The tasty tasty Gheer is ready to be served.

---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Coconut Burfi

COCONUT BURFI

Coconut Burfi is a tasty dessert made with Coconut , Milk and nuts.

Things needed :

Coconut - 50 gm

Condensed milk -1 tin
sugar - 5 sp
Cardamom crushed - 5
Cashew nuts crushed -10
Pista 7-8

Pour the coconut in a nonstick vessel.
Saute until a slight smell of the coconut spreads.
But dont burn it or brown it ..look at the texture of the coconut in the picture.






Add the condensed milk. It should be enough to cover the coconut .






Cook by simmering continuously .
You can see the mixture is getting thick after some time .








Add the crushed Cardamom & Cashew nuts
when the mixture thickens.
Saute well.



You will see the mixture leaves out the nonstick vessel. Keep sauting for few more minutes.

There should be only enough water to make it a burfi. If there is too much of water then it will become like halwa . Refer the picture .




Greece the sides of a tray using Ghee.
Transfer the Burfi mixture into it.
Make it a square like form using a flat Spatula.
We are making thick bars out of it,
 so apply enough pressure on its sides & top surface with the spatula..














Now apply Ghee on a thin sharp knife,
using which you want to cut the Burfi..

Proceed gently cutting the Burfi.

Allow it to cool down completely .






Top it with some sliced pistachios..

---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Carrot Halwa

CARROT HALWA - CARROT PUDDING

Hunger in the midnight & running to the refrigerator !

Atleast some have made such experiences during their pregnency . One such day couldn't find other than a bunch of carrots in my refrigerator.
Its basically how all halwas are being made ! Its an easy recipe !!


All you need for this great dessert is

Carrots - 3 cups grated
Ghee - 4 spoons
Milk - 2 cups
Condensed Milk - 2-3 spoons (only if u have it in the refrigerator)
Cardamom - 5 pods
Nuts

Preparation method :

Heat Ghee in a pan. Add carrots & coat it well with ghee.

Add Milk. Bring to boil.

When the milk reduces in quantity, add sugar. Add Cardamom & some nuts.
Saute until the mixture gets thicker & leaves out the pan .


Transfer into a bowl .
Garnish with some nuts .
Allow to cool in the refrigerator
& have it with a smile

Happy cooking :D




---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------