Samba Rava is nothing but coarsely broken Samba Godhumai.
Samba Godhumai is the slightly brown coloured Wheat by soaking and grinding which, Halwa is made.
This Samba Rava Payasam is nothing but a tasty and rich version of the Godhumai Kanji.
Jaggery and Coconut Milk are the real taste makers.
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| Samba Rava Payasam |
Ingredients :
Samba Rava 1/2 cup.
Powdered Jaggery 3/4 cup
Thick Coconut Milk 1 cup.
Ghee 2 tsp.
Cashew, Raisins, Cardamom Powder
Method :
1. Heat 1 tsp. of Ghee in a 3 lit. small cooker and saute the Rava for 2-3 mins.Add 2 cups of water and cook for just 3- 4 whistles.It can can be done in a Kadai and pressure cooking is not absolutely necessary.
2. Meanwhile add 1/4 cup of water to the Jaggery and heat till it dissolves. Filter for impurities.
3. Open the cooker, mash the cooked Rava well and add the Jaggery syrup.Mix well and let it simmer on medium flame for 5 mins. with stirring in between.
4. Add the Coconut Milk and switch off after 1 minute. Add Cardamom Powder. Garnish with the Cashew and raisins roasted in Ghee. The tasty Wheat Payasam is ready.
Note :
1. Milk can also be used instead of Coconut Milk. If milk is added, the quantity of Jaggery has to be increased as milk is not a sweet as coconut milk .
2. A mixture of Milk and Coconut Milk can also be used.
Carrot Kheer is an easy to make dessert but very rich in taste.It tastes perfect, only when taken cold.
This Kheer was prepared by me during the visit of my brother's family from Detroit to our place, Overland park in the state of Kansas.
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| Carrot Kheer |
Ingredients :
Peeled and cubed Carrot 1/2 cup
Sugar 3/4 cup
Milk 1.5 cup
Whole Cashew 12 or Broken Cashew 1/4 cup
Cardamom Powder 1 pinch
Optional:
Ghee 1 tsp.
Cashew / Badam- for decoration.
Method :
1. Cook the Carrot for 3 whistles in a small cooker with little water.It can be cooked in milk but care has to be taken that the milk doesn't get burnt.It is better to mix water and milk.If you want the taste to be perfect, only using milk, cook the sliced carrot with 2 tbsp.of milk in a container in the cooker for 4 -6 whistles.Cool.
2. Powder the cashew finely in a mixer and the add the cooked carrot and blend to a fine paste with 2 tbsp.of milk.Soaking the Cashew is done by all but it is not necessary.
3. Transfer the mixture to a thick bottomed vessel, keep on the stove by adding 1/2 cup of milk. Stir for 3-5 mins. till the raw smell of the Carrot leaves.
4. Add sugar, simmer for 3 mins.Add the rest of the milk and simmer for 10 mins. Add a pinch of Cardamom powder.For an enriched taste, add the nuts, roasted in Ghee.
5. Refrigerate and serve.A very tasty and rich dessert is ready.
Sago is called Javvarisi in Tamil and the big one named Anai Kan Javvarisi is used for Payasams.
Sago Payasam is one of the Payasams, that can be cooked fast and easy.Some four or five decades back, when people had just started using sugar, this Payasam , made with sugar seemed elegant.
This is also a good Neivedhiyam to be offered to God.
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| Sago Payasam |
Ingredients :
Big Sago 1/2 cup
Sugar 1 cup
Milk 2 cups
Ghee, Cardamom Powder, Cashew, Raisins
Method :
1. Soak the Sago for 1 hour.
2. Boil 2 cups of water, mix the soaked sago and keep on stirring till the Sago is cooked, swelling in size, absorbing the water.
3. Add the sugar and mix well.
4. Add the milk and simmer till the milk boils and a thick Payasam consistency is reached.
5. Add the Cardamom and the roasted Cashew and Raisins. Even a few shreds of Saffron, soaked in milk can be added. The tasty Payasam is ready.
Thinai Arisi Payasam is prepared with the millet or Siru Dhaniyam called Thinai which is widely used now. This dessert has a unique flavour and taste.
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| Thinai Payasam |
Ingredients :
Thinai 1/2 cup.
Powdered Jaggery 1 cup
Thick Coconut Milk 1 cup.
Thin Coconut Milk 1 cup
Ghee 1 tbsp.
Method :
1. Heat the Ghee and sauté the Thinai till it starts cracking.
2. Cook in the pressure cooker as rice is cooked, adding water in the ratio of 1:4 as Thinai needs a lot of water to get cooked. For 1/2 cup of Thinai, you can add one cup of water and one cup of thin coconut milk and pressure cook.
3. Add little water to Jaggery and boil till it dissolves. Filter for impurities.
4. Open the cooker and mash the cooked Thinai, add the Jaggery syrup and simmer on medium flame with constant stirring.
5. After 5 minutes, add the thick milk and switch off after 1 minute. The tasty dessert is ready.
Note :
For this Payasam, Cardamom Powder and roasted Cashew and nuts are not absolutely necessary. If preferred, they can be added. Milk can be used instead of Coconut milk.
Palapazha Payasam is a very tasty Payasam but can be made fast during the season of Jackfruits.It is very important that the Jackfruit must be of a good quality and sweet
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| Palapazha Payasam |
Ingredients :
Palachulai / a piece with a seed 10
Sugar 1/2 cup
Milk 2 cups.
Cashew 15
Grated coconut 2 tbsp.
Ghee 1 tsp.
Method :
1. Remove the seed and the waste tissues from the Palachulai.
2. Pressure cook the fruit in a container in a small cooker for 5 -6 whistles.
It is not necessary to add water or milk to the fruits kept in the bowl. Add
water only in the cooker and keep the bowl with the fruits inside the cooker.
3. After they cool, grind them with the coconut, sugar, 10 cashews and 1/2 cup
milk in the bigger jar of the mixer finely.
4. Transfer them to a thick bottomed vessel, add the remaining milk and allow
to boil on low flame for 6-8 mins.
5. Roast the remaining Cashew and mix. Switch off. The very very tasty Chakkai
Payasam is ready.
Aval Payasam is a must in our menu on the occasion of the Tamil New Year.This year also we welcomed the Tamil Puthandu with the Kanis( fruits ), Veppam Poo( Neem Flower ),Nellikkai (Gooseberry )etc.
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| Aval Payasam |
Ingredients :
Light Aval 1 cup
Sugar 1 cup
Ghee 2 tsp.
Milk 2 cup.
Cardamom Powder, Cashew, Raisins.
Method :
1. Heat 1 tsp. of Ghee in a Kadai and roast the Cashew, Raisins and keep aside.
2. Heat the same Kadai, add the remaining Ghee and roast the Aval. As the
Aval, available in department stores are pure and white, it is not necessary
to wash them.
3. Roast the Aval till it starts turning brown.Then add 1 cup of milk and keep on
stirring on medium flame.
4. When the Aval gets cooked becoming soft and almost losing shape, add the
sugar and the remaining milk. Simmer for 5 - 7 mins. Add the roasted nuts
and cardamom powder. Mix well.Switch off. The tasty dessert is ready.
Let me wish the few visitors to my site, a Happy, Prosperous and Peaceful New Year. Pal Payasam is an easy to prepare Rice Kheer for all occasions, both religious and social.
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Pal Payasam |
Ingredients :
Thick whole milk 1 lit.
Raw rice / Red rice / Basmathi rice 1 tbsp.
Sugar 1/3 cup.
Optional:
Ghee, Saffron, Cardamom Powder, Raisins, Cashew nuts
Method :
1. Cook the rice in a pressure cooker and mash well.Each variety of rice has its own
taste.
2. Boil milk in a thick container, add the cooked rice and let it to simmer till it is reduced
to nearly 3/4 lit.
3. Add sugar and mix well.The kheer may become little watery after sugar is dissolved.
Stir well and simmer till it is nearly reduced to 1/2 lit.The quantity of sugar can be
slightly increased or decreased to our taste.
4. Adding fried cashews, raisins, cardamom powder and saffron is purely optional.
The credit of this recipe goes to my mom in law and my son likes this very much.This kheer has a good aroma together with the taste.
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| Rice and Coconut Payasam |
Ingredients :
Raw rice 1/2 cup
Grated coconut 1 cup
Powdered Jaggery 1 cup
Ghee 1 tsp
Milk 1 cup
Cardamom powder Little
Cashews, Raisins 10 - 15 each
Method:
1. Soak the rice for half an hour in water and grind it in a mixi with the coconut.Do not make it very Let it be somewhat coarse.
2. Mix the rice,coconut paste with 6 to 8 cups of water in a thick bottomed vesssel.Mix thoroughly and heat it on the stove,stirring continuously.Once the mixture starts boiling, the flame can be reduced a little.
3.Constant stirring is very essential to avoid lumps.Five to seven minutes may be taken to get the rice cooked.If a spoonful is taken,cooled and touched with the fingers, the rice will be soft.
4. Add the jaggery and stir well.Let it boil in simmering flame.
5. Add the milk after 3 to 4 minutes.Keep on stirring for 5 minutes.
6. Roast the nuts and raisins in ghee and add. add the cardamom powdwer.Mix well.The delicicious rice, coconut payasam is ready.
Note :
If you feel that the jaggery may not be pure, add a little water to the jaggery and heat it on fire just for the jaggery to dissolve.Filter and add to the cooked rice.
