Carrot payasam is a new recipe I learnt an year ago. My mom and grandmom makes Carrot milkshake at home for me regularly. It is one of my favourite milkshake. But the carrot payasam is different from the milkshake. I made this payasam for Gayathri japam ie., the next day after Avani Avittam. You can actually feel the presence of grated carrot and it gives the payasam a different taste.
Carrot- 2 cups
Milk – 2 cups
Sugar – 1/2 cup
Ghee – 1 tbsp
Cashews – few
Raisins – few
Cardamom powder – A pinch
- Wash and peel the skin of carrot. Grate the carrot.
- In a pan, add ghee and saute the cashes and raisins. The cashews will turn golden brown in colour and the raisins will bulge.
- Now add the grated carrot and saute until the raw smell goes off. It will take about 10 minutes.
- Add 1 cup of milk and cook the carrot. Once the carrot is cooked, add sugar and saute well. Now add 1/2 cup milk, cardamom powder.
- The kheer gets thickened and add remaining 1/2 cup milk. Simmer the stove, cook for five minutes and turn off the stove.
Akkaravadisal is an Iyengar recipe, similar to Pongal. It is pressure cooked completely with milk that gives it a rich and creamy texture. Akkaravadisal is prepared on Koodaravalli day – 27th day of Margazhi. In the 27th poem of Koodaraivellum poem of Thiruppavai, Sri Andal says “Mooda Nei Peidhu muzhangai vazhivaara” and so we prepare it with a lot of ghee. I have added 1 1/2 cups of sugar since I dont like it if more quantity of sweet is added. If u r a person who likes sweet, u can add more jaggery.
Raw Rice – 1/2 cup
Moong dhal – 1/2 cup
Jaggery – 1 1/2 cups
Sugar – 1 tsp
Milk – 2 1/2 cups
Water – 1/2 cup
Ghee – 6 tbsp
Cardamom powder – For flavour
Raisins – 11
Cashews – 11
- Roast the rice and dhal mixture till the colour changes to yellow.
- Pressure cook the rice and moong dhal with milk and water. Add sugar into it. Mash it well and keep aside.
- Add water to the jaggery and dissolve it in very little water. Strain it to remove the dust and allow it to boil.
- Pour the jaggery syrup into the mashed rice dhal mixture. Also add Cardamom powder and ghee at this stage.
- Stir well and turn off the stove when it is in Semi solid consistency.
- Fry the cashews and raisins in ghee and add them to the akkaravadisal.
Paal payasam is an exotic dessert made with rice, milk and sugar. It is made on the festival days and offered to God. Paal payasam should not be too thick. Else it will land up in paal sadham(milk rice) instead of paal payasam. This is one of the common errors that many make. You have to be patient while making this payasam. At the same time it is also an easy recipe. Follow the below method step by step to make an authentic paal payasam.
Milk – 1 litre
Rice – 1 small ladle
Sugar – 11/2 small ladle
Elaichi powder – 1 tsp
Ghee – 1 tbsp
- Boil the milk. Simmer the stove or keep in 100 watts if you are going to make it in Induction stove.
- Now add the rice, ghee and elaichi powder. Donot add the sugar at this stage.
- Stir it now and then. The milk thickens and the rice also be cooked now.
- As the milk thickens, the cream will be formed on the sides and top of the milk. Wit the help of the ladle, mix it with the milk.
- At one stage the colour of the payasam will turn from white to pinkish colour. At this stage, add the sugar and cook for five more minutes.
- Serve hot or chill it and serve. You can also add cashews and raisins after frying it in the ghee.
Sakkarai pongal is an auspicious neivedhyam made in many perumal(Lord Venkateshwara) temples. It is the main recipe made on the occasion of Thai Pongal. However it is also made at home during many occasions. We can make this recipe with or without adding milk into it. Here I have posted the recipe without adding milk into it.
Raw rice – 3/4 cup
Moong dhal – 3/4 cup
Jaggery – 1 1/2 cup
Cardamom powder – A pinch
Cashews – Few
Raisins – Few
Ghee – 1 tbsp
Water – 4 1/2 cups
- Pressure cook the rice and moong dhal together. Mash it well.
- Dissolve the jaggery and strain it. Allow it to boil.
- Add the cooked rice and moong dhal into it.
- Add cardamom powder, ghee and mix well.
- In a separate kadai add ghee and fry the cashews.. When it turns golden brown, add the raisins.
- Add the nuts and raisins into sakkarai pongal.
- Yummy and delicious sakkarai pongal is ready to serve.
Kadalai paruppu payasam is made with channa dhal and jaggery. It is very easy to make. This payasam can be made for any festival.
Channa Dal or kadalai paruppu-3/4 cup
Powdered jaggery- 1 cup
Cardamom powder- A pinch
Milk – 1 cup
Water- To dissolve Jaggery
Ghee – 2 tsp
- Roast the dhal in half a tsp of ghee till you get a nice aroma.
- Dissolve the jaggery in water and filter it.
- Pressure cook the dhal. You can mash it if necessary.
- Heat the filtered jaggery water for five minutes.
- Add the dhal and allow it to boil till it becomes thick.
- Add cardamom powder and milk. Allow it to cook for five more minutes and turn off the stove.
Nei payasam is a very simple but delicious payasam made as a neiveydhyam in many Kerala temples. This is made at my home when we conduct Bhagavath Sevai. My dad makes this payasam very well. We make in large quantities in a big uruli and distribute it to the guests who come for Bhagavath Sevai.
Rice – 1 cup
Jaggery – 3 cups
Water – 3 cups
Cumin seeds – 1/2 tsp