Monday, April 13, 2009


Carrot Payasam

1. carrot grated- 250gmcarrot cut intosmall pieces-750gm2. milk-1 1/4 litre3. sugar- 2 cup4. condensed milk-1 tin5. cardamom powder- 1/2 tsp6. ghee- 4 tbs7. cashewnuts andkismis fried in ghee -2 tbs each

Saute the grated carrot in ghee and keep aside. Cook the carrot pieces in 1 glass of milk. When cooled grind this milk and carrot pieces in a mixer. Boil the balance milk by adding sugar. Add carrotmilk to this and boil again. Add condensed milk, sauted carrot, fried cashews and kismis , cardamom powder . Boil for 1 minute and remove from fire.
Green Gram Payasam
1. green gram dhal(cheru payar)- 1 cup2. jaggery- 250 gm3. ghee- 1 tsp4. coconut milk-4 cup5. cashew nuts fried in ghee- 1 dspcoconut sliced into small piecesand fried in coconut oil-1 dspcumin seeds powder- a pinch6. boiling water- 4 cups

Fry the dhal in a hot pan. Cook the dhal in boiling water. When it is very soft add jaggery. When it melts and most of the syrup is absorbed, add ghee. Keep stirring and saute . Take it off the fire and mix the coconut milk. Let it simmer again. When the payasam is fairly thick, add the 5th ingredients and remove from fire.

Vermicelly Payasam
1. vermicelly-50 gm2. milk-2 cup3. cardamom-34. cashewnut-1tbsp5. raisins-1tbsp6. ghee or dalda-1 tbsp7. vanilla essence-1/2 tsp8. kesari powder-a punch9. sugar-1 cup

Break vermicelly into small bits. Heat ghee in a pan and fry chopped cashewnuts and raisins. Remove them and keep aside. To the same pan put vermicelly, stir constantly and fry till it turns to light golden brown colour. Pour one cup of water into the pan and cook till the vermicelly become soft. Add the milk and let it boil. Add cardamom powder and sugar. Add the fried cashews and raisins and cook over a low fire till the payasam is thick. Mix the kesari powder in little milk and add to the payasam. Mix well and remove from fire. Add essence, cool and serve.

No comments: