3 Best Payasam Receipese – Kerala Traditional Dessert
Kheer, Payasa, Payasam or Phirni, could also be a kind of pudding from the Indian subcontinent, made by boiling milk, sugar, and rice, although rice could even be substitute with one among the following: bulgar wheat, millet, tapioca, vermicelli, or sweet corn.
Indian cuisine is an amalgamation of an exciting quite snacks, stir-fries, curries, breads and to not forget – mouthwatering desserts. Loaded with sweetness and enriched with the goodness of milk, nuts, fruits and aromatic agents like kewra and saffron, Indian desserts are a treat to the taste buds and an indispensable part of any celebration or festivity.
There is a good sort of payasams: from the normal recipes that include rice, vermicelli and moong dal to other preparations like jevvarisi payasam, thengai payasam, rava payasam, etc. If you would like to undertake your hands on cooking the normal dessert, we’ve got you sorted with our greatest recipes.
Semiya sabudana payasam (3 best payasam receipes – Kerala traditional dessert)
Semiya sabudana payasam / kheer Semiya sabudana payasam / kheer may be a traditional dessert in kerala. In kerala festivals payasam is common dish. There numerous payasam recipes, we are already show you different payasam recipes in yummy recipes. this is often one among my favorite payasam. Its very simple to form within 25 minutes. we will serve hot and cold both are too tasty.
- 1 LitreMilk
- 0.5 Cup Vermicelli / Semiya
- 2 Tsp Ghee
- Almond and ashew- 1 Tbsp
- Raisins – 1 Tsp
- 0.75 Cup Sugar
- 1 Tsp Green Cardamom (Elaichi) Powder
How to make Semiya Kheer/ Payasam
- Take a vessel, add milk into it and convey it to a boil.
- Keep in low flame till the milk boil.
- Cut the flame and place it aside for later use.
- Heat 1tsp ghee on low flame.
- Roast chopped dry fruits in ghee – almonds, cashew and raisins (keep aside to add later).
- Add vermicelli and roast them for jiffy on low flame until a small brown color is observed and keep stirring while roasting.
- Add the boiled milk carefully and blend well.
- Cook till it starts to boil
- Also add sugar and mix it well
- Add Cardamon powder, fried dry fruits and blend well
- Cook till it get thick consistency
- You can serve it hot or cold as per your taste
Palada payasam (3 best payasam receipes – Kerala traditional dessert)
This is palada pradhaman or palada payasam which cis a delicious dessert prepared using rice and milk. it’s served usually within the highest of Kerala sadhya (grand feast) in conjunction with pappadam and banana. it’s an easy to rearrange pradhaman with little effort. This dessert will give your guest a cherrishable memmories the delicious Onam sadhya.
- Palada – 250 grams
- Milk- 1 liter
- Condensed milk- 1 can ( 14 ounce container)
- Water- 1 cup
- Cardamon powder- 1/2 tsp
- Sugar- 1/2 cup (if needed)
- Cashew nuts and raisins for garnish.
- Ghee- 1 1/2 tsp
How to make Palada payasam
- Wash palada and put aside .Place an important bottom vessel and add in one cup of water and permit it to boil.
- Add milk into this and permit it boil and reduce a touch .
- Now add the palada and cook it. Stir occasionally as there’s a bent for milk and ada to stay to rock bottom .
- Allow the milk to urge reduced and creamy and therefore the ada to become soft. Add milk and if necessary the sugar.
- If you would like to feature milk , you’ll add it with milk.
- You will got to add 1 n 1/2 ltr of milk and 1 to 1n 1/3 cup sugar counting on your sweet preference.
- Simmer the payasam for an additional 5 mins.
- Add cardamon powder and cut the flame.
- Allow it to be cool.
- Add some roasted cashew nuts and raisins on top (roast it on ghee for better taste).
Jackfruit payasam /Chakka payasam (3 best payasam receipes – Kerala traditional dessert)
Jackfruit Payasam – Chakka Payasam Recipe Jackfruit Payasam may be a traditional payasam of Kerala made with Jackfruit, coconut milk and jaggery. It’s also referred to as chakka payasam. Usually this payasam is ready using chakka varatti, it’s through with fresh jackfruit. Now it’s jackfruit season in every where, so you’ll easily catch on .
- Chakka Varatti (includes jackfruit and jaggery make in thick content) – 3 tbsp
- Powdered Jaggery – 1/4 cup
- Coconut Milk – 3/4 cup
- Cardamom – 2 pods
- Ghee or drawn butter – 1 tbsp
- Coconut chunks – 2 tbsp
- Cashew nuts – 2 tbsp
How to make Chakka payasam
- Take 1/2 cup of water and melt jaggery in it.
- Heat the filtered jaggery syrup during a sauce pan and when it starts to boil add jack fruit jam (includes jackruit and jaggery already made like paste)
- Blend well to become a sauce but not too condensed.
- Simmer the warmth and add coconut milk and powdered cardamom.
- Keep on stirring to avoid curdling.
- Remove from heat when it starts boiling.
- Roast cashews and coconut chunks or bits in ghee for better taste and sauté till the coconut and cashews are light golden brown
- Add the above in payasam.