Showing posts with label Dessert (Payasam/Kheer). Show all posts
Showing posts with label Dessert (Payasam/Kheer). Show all posts

Thursday, October 13, 2016

Arisi-Paruppu-Thengai Payasam / Rice-Moongdhal-Coconut Kheer / அரிசி பருப்பு தேங்காய் பாயசம்

It's been a year I logged on to Nithu's Kitchen  :-(  There were lot of friends asking about my absence in this blog World and I am so glad that I have earned lot of good friends here.

I am here with a dessert as this is my blog's 7th blog anniversary. The milestones of Nithu's Kitchen for the last one year will be posted as separate post soon :-)

Now, today's recipe is "Arisi-Paruppu-Thengai Payasam". It is a simple recipe and can be prepared for any festival day. I made this for Saraswathi Pooja'. 

Ingredients :

1. Raw Rice - 1/4 Cup

2. Moong Dhal - 1/4 Cup

3. Jaggery - 1 Cup (Powdered) or Adjust to your taste

4. Coconut - 1/2 Cup (Grated)

5. Cashew - 6 

6. Milk - 6 Cups

7. Cardamom Powder - A pinch




Procedure :

1. Dry roast rice & dhal. Cool and grind coarsely.

2. Grind coconut & cashew to a fine paste.

3. Dissolve jaggery in a cup of water and filter to remove dirt. Make a thick jaggery syrup.

4. Boil milk in a thick bottomed vessel in medium flame till it reduces to half of the quantity. Let it cool.

5. Now, pressure cook rice and dhal mixture with 1.5 cups of water for 3 whistle.

6. Combine cooked rice and dhal mixture with milk and bring to boil. Medium the flame. 

7. Keep mixing the contents. Add jaggery syrup, ground coconut-cashew paste, cardamom powder. Continue to mixing the contents till the contents are thick enough.

8. Serve hot or chilled. 

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Sunday, April 14, 2013

Aval Payasam / அவல் பாயசம்

இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துகள்! 

To celebrate this Tamil New Year, apart from the regular Tamil New Year Lunch Menu, I have planned to prepare this Aval Payasam / Aval Vella Payasam. This is such a quick and easy dessert. 

Ingredients:

1. Thick Poha - 1 Cup
2. Jaggery - 1 Cup (Powdered)
3. Ghee - 2 tbsp 
4. Coconut Milk - 1/2 Cup
5. Milk - 1 Cup 
6. Water - 1 Cup
7. Sliced Coconut - 1/4 Cup 
8. Cashew - A Few
9. Raisin - A Few
10. Cardamom Powder - A Pinch



Procedure :

1. Heat a pan. Add one tsp of ghee and fry aval on a medium flame till it turns golden brown.

2. Coarsely powder the roasted aval and keep aside.

3. Fry coconut pieces on a dry pan and keep aside.

4. Now, heat remaining ghee. Put cashew and raisin. Fry till they turn golden brown. Keep aside.

5. Dissolve jaggery in 3/4 cup of water. Strain and bring to boil. Make a syrup. Keep aside and let it cool.

6. In a thick bottomed vessel, boil milk and water together. When it starts to boil, medium the flame and then add powdered aval. Keep stirring to avoid lumps.

7. Add jaggery syrup, cardamom powder, coconut, fried nuts and raisin. Mix well and allow the contents to cook well.

8. When the payasam is warm, add coconut milk.

9. Add a little more milk, if the payasam thickens.

You May Be Interested in :



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Saturday, September 22, 2012

Basundi

This is a rich milk based dessert. This is usually prepared by reducing milk and garnishing with roughly chopped nuts. Here instead of chopped nuts, I coarsely ground almonds and combined with the reduced milk. This gave a good texture and a delicious taste.


Ingredients :

1. Whole Milk - 1 litre
2. Sugar - 1 Cup or Adjust to your taste
3. Almond - 1 tbs 
4. Saffron - A Few Strands
5. Cardamom Powder - 1/2 tsp



Procedure :

1. Soak almond over night. Remove skin and grind coarsely.

2. Combine milk and sugar. Bring to boil. Medium the flame.Stir occasionally.

3. Boil till milk reduces to half the quantity.

4. Add ground almond, cardamom and saffron strands.

5. Stir once. Switch off the stove.

6. Let the contents cool.

7. Refrigerate and serve chilled.

Some More Desserts

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Wednesday, August 8, 2012

Jackfruit Payasam for Krishna Jayanthi

Thank you friends for your wishes on our daughter's first Birthday. Little girl and all of us had a wonderful evening yesterday! Had lots of fun. Lil "S" sends her kisses & hugs to you all.

Today is Krishna Jayanthi, the birthday of Lord Krishna and we have prepared this jackfruit payasam for the pooja. 



Ingredients :

1. Jack fruit - 10 Pieces (Remove seed, wash, chop and keep aside)
2. Jaggery - 3/4 Cup (Grated)
3. Coconut pieces - 1/4 Cup (Chopped to small pieces)
4. Coconut Milk - 1 Cup
5. Milk - 1 Cup (Boiled and cooled)
6. Ghee - 2 tsp
7. Cashewnut - A few
8. Cardamom powder - A pinch



Procedure :

1. Pressure cook chopped jacfruit with enough water for just one whistle.

2. Cool and then grind the cooked jackfruit to a fine paste. Keep aside.

3. Meanwhile, dissolve jaggery in a little water and filter to remove dust.

4. Make a syrup and keep aside.

5. Fry cashewnuts and coconut pieces separately till golden brown. Keep aside.

6. Now, combine milk, jacfruit paste, jaggery syrup, cardamom powder, fried coconut pieces and cashewnut.

7. Boil for few minutes. Switch off and then add coconut milk.

8. Serve hot or chilled.

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Sunday, May 27, 2012

Mango & Nungu Kheer for My Parents Wedding Anniversary

Today, My parents are celebrating their Wedding Anniversary. As this is the season for Mango & Ice Apple (Nungu), I combined them both and prepared a delicious kheer for my parents. I have already posted Elaneer & Nungu Payasam..checkout that recipe too.




Ingredients :

1. Nungu - 8 Pieces (Remove skin and Keep aside)
2. Ripe Mango - 1
3. Sugar - 2 tbs or Adjust to your taste
4. Whole Milk - 1 Litre
5. Almonds & Cashew - 1 tbs (Chopped)




Procedure :

1. Boil milk in low flame till it reduces to half a litre. Let it cool to room temperature.

2. Peel Mango and Nungu pieces. Grind Mango and Nungu along with sugar to a very fine paste.

3. Add this to milk. Add chopped nuts. Mix well.

4. Serve chilled.
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Saturday, May 19, 2012

Elaneer & Nungu Payasam / Kheer for My Dad's Birthday

I prepared this special payasam (kheer) today to celebrate my Dad's Birthday. The tender coconut and ice apple combo with cashewnut gave a very rich taste. This delicious summer cooler tasted divine when served chilled. Watch out this space for another variation with this kheer...will be posting in sometime next week..



 Ingredients :

1. Nungu / Ice Apple - 8 Pieces
2. Elaneer & Vazhukkai (Tender Coconut Water & Tender Coconut Flesh)- 1/4 Cup Each
3. Milk - 1 litre 
4. Sugar - 1/2 Cup or Adjust to your taste
5. Cardamom Powder - 1/2 tsp
6. Cashew  - 6




 Procedure :

1. Chop nungu in to small pieces. Keep aside.

2. Soak cashew in a little quantity of milk and grind to fine paste. Keep aside.

3. Boil milk in medium flame till it reduces to half a litre. Let the milk cool to room temperature.

4. Now, add sugar, chopped nungu pieces, cardamom powder and cashew paste. Mix well so that the sugar gets dissolved completely.

5. Cool in refrigerator and just before serving add elaneer & vazhukkai (tender coconut water & tender coconut flesh).


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Sunday, January 1, 2012

Rice Payasam / Rice Kheer (Version-2) for New Year - 2012


                         Wish you all A Very Happy New Year - 2012.



Ingredients :

1. Basmati Rice - 1/2 Cup
2. Milk - 1 litre
3. Sugar - 3/4 Cup or Adjust to your taste
4. Almond - A few
5. Cashew - A few
6. Ghee - 2 tsp
7. Cardamom Powder - 1/2 tsp


 Procedure :

1. Fry nuts with a teaspoonful of ghee. Cool and finely powder. Keep aside.
2. Fry rice with a teaspoonful of ghee till it turns to light golden brown.
3. Bring milk to boil. Add rice. Medium the flame.
4. Keep stirring the contents. Add sugar, cardamom powder and powdered nuts once rice is cooked.
5. Wait till milk reduces to half of the actual quantity.
6. Serve hot or chilled. Both way it tastes great.

Paneer & Apple Kheer

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Saturday, August 20, 2011

Rice Payasam / Rice Kheer (Version-1) for Krishna Jayanthi

Sri Krishna Jayanti, is the birthday of Lord Krishna. On the day of Krishna Jayanthi various Sweets and Crispy savouries like Seedai, Murukku and thattai are prepared and offered to Lord Krishna.




Rice Payasam





Ingredients :

1. Milk - 4 cups
2. Rice - 1/4 cup
3. Sugar - 1/4 cup
4. Cardamom powder - 1/4 tsp
5. Ground coconut - 1 tbs
6. Raisin - A few
7. Cashew/Almond - A few
8. Ghee

Procedure :

1. Wash rice and drain excess water.

2. In a pan, roast the rice till it turns golden brown.

3. Cool and grind coarsely.

4. Bring milk to boil and once it starts to boil, add cardamom, sugar and coarsely ground rice.

5. Medium the flame and keep stirring till the rice cooks.At this stage, add the ground coconut.

6. Fry cashew and rasin in ghee and add to the payasam.

7. Serve hot or cold.

Note :
You can replace sugar with jaggery or else, equal quantity of both sugar and jaggery can be added.
You can dilute payasam with boiled milk if it is too thick in consistency.

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Sunday, September 19, 2010

Paneer & Apple Kheer

Ingredients :

1. Condensed Milk - 1/2 Cup
2. Whole Milk - 2.5 Cups
3. Sugar - 1/4 Cup
4. Cardamom Powder - 1 tsp
5. Grated Paneer - 1/2 cup
6. Grated Apple - 1/2 Cup
7. Mixed Nuts - 1/4 Cup (broken)





Procedure :

1. Cook grated apple with little water in microwave high for 1 min. Let it cool.

2. Boil the milk in a pan and add the condensed milk and Keep stirring.

3. Add sugar and cardamom powder and let them boil in low flame for about 15 minutes. Stir frequently.

4. Now add the grated paneer and keep it as such for 10 more mins in low flame.

5. Add nuts and switch off the stove.

7. Once, the contents get cooled, add cooked apple.

6. Refrigerate and serve chilled.

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Monday, August 30, 2010

Mixed Fruit Custard with a Twist

I know most of you here love fruit custard. But, today's recipe is not about the usual fruit custard that we make from store bought custard powder. I prepared this using the leftover Mango Milkshake. Orange, apple, pineapple and nuts in the milkshake tasted very new and had very nice flavour.

Ingredients :

1. Mango Milkshake - 1 Cup
2. Mixed Fruits - 1 Cup
3. Mixed nuts of your choice - 1/4 Cup
4. Milk - 1/2 Cup boiled with 1 tsp of corn flour
5. Sugar - Needed Qty







Procedure :


1. Mix all the ingredients together.
2. Serve chilled.

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Wednesday, July 21, 2010

Poori Payasam

Poori payasam is such a yummy dessert. This is one lovely dessert that is often seen served in many weddings. If you are so health conscious, I would say it is better for you to stay away from this payasam as this contains full of nuts and poori. This dessert is the one which my whole family loves. If you have not tasted this earlier, please give a try and then you'l know how much you have missed this delicious payasam all these years!





Ingredients :

1. Milk - 4 Cups
2. Condensed Milk - 1 Cup
3. Sugar - 1.5 Cups or adjust to your taste
4. Cardamom - 6
6. Almond - 1/2 Cup
7. Pistachios - 1/2 Cup (Shell removed)
8. Maida/ All purpose flour - 1/2 Cup
9. Oil - For frying poori
10. Salt - 1/2 tsp for poori dough.
11. Ghee - 1 tsp





Procedure :

1. Make a soft dough with maida, salt and water.
2. Prepare poori and allow it to cool down. Cut them in to small pieces and Keep aside.
3. Mix the nuts and soak them in water for atleast an hour and then grind with little milk. Keep aside.
4. Now, in a heavy bottomed vessel add milk, cardamom and sugar.
5. Set the stove to medium and stir occassionally till the milk reduces to half the quantity.
6. Add the condensed milk and ground nuts. Mix well.
7. Now, add the cut pooris. Mix well. Keep in heat for 5 minutes.
9. Finally, add 1 tsp of ghee. Switch off the stove.
10. Refridgerate for 2 hours.
11. Serve chilled.

Note: You can serve it hot too.

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Sunday, June 6, 2010

Poha & Dates Payasam - A Sugarless Dessert

On Friday, I just posted the picture of "Poha & Dates Payasam". Here goes the recipe for that wonderful yummy payasam. I didn't add sugar. So, this is absolutely a healthy dessert.

Ingredients :

1. Poha - 1/2 Cup
2. Dates - 15 or more
3. Milk - 4 Cups (Boiled) (Chill one cup of milk)
4. Cardamom - 3
5. Cashew - 6 (Broken)
6. Ghee - 1 tsp
7. Honey - little qty (Optional)




 Procedure :

1. Dry roast the poha till golden brown.

2. Grind to a coarse powder. Keep aside.

3. Cook dates in 1 Cup of milk.

4. Cool and grind to a smooth paste.

5. Cook powdered poha in 2 cups of milk.

6. Now, add the ground dates paste to the cooked poha.

7. Thin out with remaining chilled milk.

8. Fry cashew and cardamom in ghee and add to the payasam.

9. Mix well. Garnish with a tsp of honey.

10. Cool. Thin out with chilled milk if needed.

11. Serve immediately.

Note :
1. You can add sugar, if you want payasam to be sweeter.
2. This poha payasam would get thicker if it is not served immediately. You can add chilled milk to thin it out.


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Wednesday, March 10, 2010

Celebrating My Mom's Birthday with Nuts & Fruits Dessert

Today is a very special day for our family as it is my mom's Birthday. I've prepared "Nuts & Fruits Dessert" to make the day all the more special. This dessert is very rich with nuts and fruits. I made this today, because my mom like Mango and Jackfruit. My heartiest Birthday wishes to you Amma...Have a great year ahead:-)



Ingredients :

1. Milk - 2 Cups
2. Mango - 1/2 Cup (Cut in to pieces)
3. Jack Fruit - 1/2 Cup (Cut in to pieces)
4. Sapota - 1/4 Cup (Cut in to pieces)
5. Apple - 1/4 Cup (Cut in to pieces)
6. Banana - 1/4 Cup (Cut in to pieces)
7. Dates - 1/4 Cup (Cut in to pieces)
8. Cashew - 1/4 Cup
9. Mixed nuts - 1/2 Cup ( Pista, Almond, etc..)
10. Raisin - 1/4 Cup
11. Condensed Milk - 1/4 Cup
12. Sugar - 1/4 Cup (Adjust to your taste)




Procedure :

1. Soak Cashew for an hour.

2. Grind mango, jack fruit and cashew to a fine paste.

3. Meanwhile, boil milk along with condensed milk and sugar.

4. Once the milk is cooled down, add the ground paste. Add all the cut fruits, nuts and raisin.

5. Mix well. Refridgerate for atleast 2 hours.

6. Serve chilled.

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Friday, January 22, 2010

Mango Dessert

This Mango Dessert is simple and quick to prepare but it has got a very rich taste. My mom is very much fond of mangoes. She used to prepare this dessert but I added few additional ingredients like nuts and ice cream and made it bit rich.




Ingredients :

1. Milk - 2 Cups
2. Sugar - 1 Cup or needed qty
3. Mango Puree - 1 Cup
4. Nuts - Small qty
5. Mango Ice Cream - Small qty
6. Mango Pieces - Small qty

Procedure :

1. Boil milk along with sugar.

2. Remove from the stove and allow it to cool.

3. Then, add the mango puree.

4. Put a spoon of mango ice cream on top, garnish with nuts and mango pieces.

5. Serve chilled.


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Wednesday, January 20, 2010

100 Days of Blogging & Moong Dhal Payasam



I'm so happy today because this blog complete its 100 days with 55+ recipes. I've never planned to start a blog but it came in to reality just like that. Usually, I used to share my recipes with my friends and relatives via phone calls or emails whenever they ask for it. It was sometime in last year during October, I thought that I should have a place where I can put all my recipes, so that my lovely sister and my friends can use it whenever they need some recipe. After this thought came in to my mind, I quickly registered my blog space. But even after that I was not confident that how much I could do it perfectly. Now, I feel proud to have earned many good friends. Also, I feel happy to have got introduced to lot of new recipes from my blogger friends. I take this opportunity to thank friends who have been encouraging me through their lovely comments. I hope, you all would be with me in this journey forever.

Just to celebrate this day, I've a sweet dish to share. I was supposed to post this dish before Pongal itself but I couldn't prepare it and take photograph till today. Luckily, I could do it atleast today.

Moong Dhal payasam is very delicious and it is prepared with moong dhal, milk,coconut, sugar and nuts.





Ingredients :

1. Moong Dhal - 1/2 Cup (Roast well and then Cook,mash and Keep aside)
2. Milk - 2 Cups (Boil well and keep aside)
3. Jaggery - 3/4 Cup(Powdered)
4. Coconut - 1/2 Cup (Grind to fine paste)
5. Cardamom - 4
6. Cashew, Badam - 1/4 Cup (broken)
7. Raisin - 6
8. Ghee - 4 tsp
9. Saffron - Small quantity (Optional)

Procedure :

1. In a pan, add ghee and fry cashew, badam, raisin and cardamom. Keep aside.

2. In a vessel add jaggery and water. Boil for some time and when the jaggery is melted, cool and then filter it (This is done to remove fine dust particles in jaggery). Keep ready.

3. Now, add this jaggery syrup and milk to the cooked dhal. Mix well.

4. Bring the contents to boil. Add the ground coconut.

5. Finally, add the fried cashew, badam, raisin, Saffron and cardamom. Mix well.

6. Serve hot or cold.

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Friday, October 16, 2009

Beetroot Kheer





Two days ago,I bought beetroots and I was planning to make halwa.But I changed my idea and made Kheer with beetroot.Kheer came out very well,although it was my first attempt with beetroot:-) I gave this recipe to my friend, she liked it and as well she prepared it for Diwali party at her place.

Beetroot is fully loaded with vitamins and minerals and the most surprising part is beetroot plays an important role against stomach cancer.It contains Betaine,an amino acid that has anti-cancer property.

Ingredients :

1.Beetroot - 2(Medium sized)
2.Milk - 5 Cups
3.Condensed Milk - 1/2 Cup
4.Sugar - 1 Cup(Add more or less based on your taste)
5.Cashews&Raisins (Fried&Chopped) - 1/4 cup(together)

Procedure :

1.Wash the beetroot well and then peel the skin.

2.Cut in to pieces.

3.Pour milk in a vessel and then add the beet root pieces.

4.Pressure cook them for 15-20 minutes.

5.Meanwhile,bring the remaining milk to boil.

6.Now,grind the cooked beetroot with milk and add it to the boiling milk.

7.Add the condensed milk and sugar.Mix well.

8.Add fried cashew and raisins.

9.Simmer the stove for 5 minutes.

10.Remove from the stove.

11.Serve chilled.
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Wednesday, October 14, 2009

Carrot Kheer







Ingredients :

1.Carrot -3 Nos
2.Milk - 4 Cups
3.Condensed Milk - 1/4 Cup
4.Sugar -1/2 Cup(Add more or less as per your taste)
5.Cashew - 1/4 Cup(Soaked in water 30 minutes before)
6.Saffron - a Pinch(Optional)

Procedure :

1. Peel the carrots and cut them in to medium pieces.

2. Add one cup milk to the carrot pieces and cook for 20 minutes on medium heat.

3. Meanwhile, boil the remaining milk and allow it to cool.

4. Once the carrot get cooked, place it in the processor along with milk, sugar and cashews.

5. Process till smooth. Add this the boiled milk. Now, add the condensed milk.

6. Kheer is ready now.

7. If you have saffron with you, dissolve it in little milk. Once the milk turns yellow, add it to the kheer.

8. Serve chilled.

Note:This measurement gives 5 cups of Kheer. Incase, you don't want to use cashews, you can avoid them. Cashew is just added to give the rich flavour for kheer when served in feasts.

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