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Showing posts with label Payasam. Show all posts
Showing posts with label Payasam. Show all posts

Friday, 10 April 2015

Paal Payasam Recipe | Rice Kheer

Paal payasam is a traditional Indian dessert served for any occasion or festival. Most of our south Indian feast will never get completes without this delicious classic dessert.
Tamil New Year is on its way, so I have planned to post this classic Paal Payasam in my blog to celebrate the New Year. Wishing you all very happy and prosperous New Year!

Actually the original recipe requires cooking of rice in milk in an open pan for long time, here I am giving you a easy and quick method of making Paal Payasam with pressure cooker method, however you don’t need to compromise on taste…it tastes equally delicious.


Basmati Rice – 1 tablespoon
Milk – ½ litre
Water – 2 cup
Nuts and Raisins – as required
Sugar – 3/4 cup
Ghee – 1 tablespoon
Cardamom – 2 nos.


Heat a pan with a table spoon of ghee then fry nuts, raisins and keep it aside.
In the remaining ghee add the washed and well drained rice and fry for 1 minute.

Add a cup of water and a cup of milk and pressure cook for 2 whistles.

Once the pressure releases, open the pan and add remaining milk, cardamon powder, sugar, fried nuts and raisins.
Simmer the flame and cook for 4 to 5 minutes, This Payasam will thicken when it is cooled down so switch off accordingly.
Note: To get creamy texture, you can add the rice by grinding it coarsely in a mixer.

Monday, 7 April 2014

My 100th Post

I am really happy and excited to say that i have reached the 100th post for my blog.
One day i playfully created a blog and now it has reached 100th post.
I thank you all from the bottom of my heart for all your encouraging words and motivation.

The Reason for why i cook and wanna learn a lot in cooking is my husband....He loves to eat so i loves to cook...

And This is the perfect time to Thank my dear dear friend...Riya  .....A Colorful Butterfly
She is the one who introduced me the blogging world... 

Coming to the recipe...

Every 2nd and 4th Tuesday of the Month we group of friends post Tamilnadu cuisines, so i have posted this spread with following recipes.

Semiya Payasam
Carrot Poriyal
Potato Roast
Masal Vadai
Sambar and White rice.

Semiya Payasam


Milk - 1/2 litre (Boiled)
Semiya - 1/2 cup
Sugar - 1 Cup
Ghee  2 tbsp
Rice flour - 1 tsp
Cardamon  1/4 tsp
Cashew and Dry grapes - 1 tbsp


Roast the Semiya in ghee until it turns golden brown.
Add Milk and allow the semiya to cook in it.
Add Sugar, Set the stove in slow fire.
Dissolve the rice flour in water and add it to the Payasam.
Shallow fry dry fruits and nuts in ghee.
Add Cardamon and dry fruits and nuts to the Payasam.
Stir frequently so that it will not get burnt.
Cook untill the Semiya becomes tender and switch off and serve.

Carrot Poriyal


Carrot - 250 gms
Coconut grated -  1 tbsp
Jeera and mustard seed - 1/4 tsp
Red chilly - 1 chopped
Curry leaves
Salt to taste
Oil to temper


Presure cook Chopped carrot for 1 whistle with salt.
Heat a pan with oil, temper with Jeera ,mustard, curry leaves and Red chilly.
Switch off the stove and mix the grated coconut ... Ready to serve.

Potato Roast


Potato - 250 gms
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Curry leaves
Mustard seeds - 1/4 tsp
Salt to taste
Oil to temper

Boil the Potatoes and peel the skin, cube it.
In a pan add oil and temper with Mustard, Curry leaves and add the cubed potatoes
Add Coriander, Chilly Powder, salt and saute well until the masala smell goes off.
Can switch off and serve once the Masala got cooked.

I have already Post the recipe for Sambar and Masal Vadai....Given the link here...


Masal Vadai

Saturday, 4 January 2014

Ulundu Paal (Nellai Special)

Ulundu Pal is Urud dal sweetened milk.  


                     I got introduced to this recipe on last month only, by my better half.
 we went to palayamkottai,  opposite to arasaradi vinayagar temple there was a busy petti shop serving this ulundu pal. Its very famous there in Tirunelveli .


Urud dal - 1/2 cup
Jaggery - 1 cup
Elachi - 2 nos
Sukku/ Dry Ginger - 1/4 tsp
Shredded coconut - 1/4 cup
Ghee - 2 tsp
Coconut Milk - 1 cup (or) this can be substituted with Milk.
Rice flour - 1 tsp (optional)


Wash and pressure cook urud dal with required water (for 3 whistle / should get cooked well), take 2 tsp apart and mash the remaining well.
Dissolve Jaggery and strain if there is any dust.
Heat a pan add ghee and roast shredded coconut and Include Elachi & dry ginger.
Add the Jaggery extract, when it is boiling add the mashed urud dal and also the 2 tsp dal.
For thickening dissolve the  rice flour and added to this.
When the nice aroma arises add the coconut milk and keep it in sim for 5 mins and switch off.

Friday, 16 August 2013

Seru Paruppu Payasam

       For Varalakshmi Vratham, I made this seru paruppu payasam... It's nothing but moong dal kheer.
Here the variation is we add Sago to this kheer, which makes this recipe more delicious and gives superb texture.


Moong dal - 1 cup
Sago - 1/4 cup
Coconut sliced - 1/4 cup
Jaggery - 3/4 cup
Cardamon powder - 1/4 tsp
Nuts  - 1 tsbsp
Ghee -3 tbsp.


Pressure cook Moong dal, once it is cooked add Sago and pressure cook for 1 more whistle.
Heat jaggery with water and strain it to filter dust.
Add cardamom powder in filtered jaggery syrup.
And mix the Dal Sago to the jaggery syrup and allow to boil.
In the meanwhile fry coconut and nuts to golden color and add it to the boiling kheer.
Switch off before it thickens because once cooled it will get bit more thicker.

I am packing it to Krishna Jayanthi (Janamashtami), Independence day and Raksha Bandhan.  , happening @ Nivedhanam event by Simpletadka

Wednesday, 24 October 2012


This is payasam, learnt from Chitvish thread.


Basmati or long grain rice - 1/2 hand
Milk - 1/2 Ltr
Jaggery - 1 cup
Banana ripped  - 2
Ghee & Cashews, raisin to decorate.

Boil rice with milk.
boil water and add jaggery once the rice is cooked switch off and add jaggery mix.
and add mashed bananna and roast cashews raisin in ghee and top above the Paraanam.