Archive for the ‘Payasam’ Category

Sweet rice

Sweet rice is the mixture of rice with jaggery syrup and grated coconut with elaichi flavour. The taste and flavour differs from sweet pongal(Chakkarai pongal), and nei payasam. It has its unique taste. This is my grandma’s(mother’s mom) recipe. I learnt this from my mom.  This is the first time we made this recipe n the absence of my grandma and it is dedicated to her. Love you mannima ❤ ❤ <3.


Jaggery – 1 1/2 cups

Water – To dissolve the jaggery

Rice – 1 1/2 cups

Grated coconut – 3/4

Elaichi powder – 1 tsp

Ghee – 2 tbsp

  • Measure the jaggery and put it in a vessel.
  • Add some water to disslve the jaggery.
  • Place it in a stove and stir slowly.
  • Once the jaggery dissolves, turn off the stove and filter it to remove the impurities.
  • Again place the filtered jaggery syrup in the stove and check for one string consistency.(But I didnot allow it to form string. i just stirred it for sometime and added the rice the stage before it formed string).
  • To check the string, first dip your thumb and forefinger in water and then take the syrup and see whether it can form a single thread between two fingers.
  • Once you are ok with this, add  elaichi powder and cooked rice into it and mix well.
  • Add ghee and grated coconut and keep it in simmer for two minutes.
  • Switch off the stove and serve.

Sakkarai Pongal

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 – 1/2 cup

Moong dhal – 1/2 cup

Jaggery – 1 cup

Cardamom powder –  A pinch

Cashews – Few

Raisins – Few

Ghee – 1 tbsp

Water – 3 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.

Carrot Payasam

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

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.

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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.

Kadalai paruppu payasam

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.

Vermicelli kheer/Semiya payasam using condensed milk

 Semiya payasam is one of the rare payasams that we make at home. I remember eating it when I was very young probably I must be 10 – 12 yrs old. Though I don’t remember exactly, I would like to share whatever that stays in my memory. My dad made this one evening for all of us and it was very yummy. I don’t know the method in which he made, but very well I remember the day we all enjoyed having it. He made the payasam, refrigerated it and served it in ice cream cup. Wow!!!! Lovely day… Thank you appa for making this payasam to all of us. After so many years, I made this for the first time on my hubby’s birthday.  Using condensed milk will make the recipe more rich and yummy. Since I used sweetened condensed milk, there is no need to add sugar separately. When I served it to ‘K’ he liked it a lot and gave me a compliment which will remain in my heart forever. Appa,  this recipe is dedicated to you. Love you appa ❤ ❤ ….



Vermicelli – 1/2 cup

Sweetened Condensed milk – 1/2 cup

Milk – 2 1/2 cups

Cashew – 5 to 8

Raisins – 5 to 10

Almond – 5 to 8

Cardomom powder –  1/2 tsp

Ghee – 2 tbsp


  • In a non stick pan add 1 tbsp ghee and roast the vermicelli  until turns golden brown and keep aside.
  • In the same pan, add the nuts and when they turn slightly brown, add the raisins . The raisins will puff up. Now remove them from the flame and keep aside.
  • Add the milk and boil it. Now simmer the stove and add the nuts, raisins and vermicelli.  Cook until the vermicelli  becomes translucent. The vermicelli is cooked.
  • Now add the condensed milk, cardamom and the remaining ghee to the mixture and cook  for another few minutes until the mixture thickens slightly.
  • You can now serve this after refrigerating or hot.
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