Javvarisi / Sago Payasam #2

 

Ingredients:

Nylon javvarisi (small variety) - 1/2 cup

Sugar -  1 cup

Milk - 3 cup

Cashews - 6 

Raisins - 5

Elaichi powder - a pinch

Ghee - 3 tsp

Method:

• Heat ghee in pan and roast cashews and raisins and set aside.
• To the same pan add in little ghee.
• Add in javvarisi and saute in low flame.
• Saute till it turns white (like fluffs up).
• Add in milk and let it cook, till it is transparent, max 3-4 mins.
• Once it is, add in sugar, elaichi powder and mix it.
• Cook for 2-3 mins.
• Top it with roasted cashews and raisins.
• Enjoy.

Arisi Paruppu Payasam

 

Ingredients:

Raw rice - 1/4 cup
Moong dal - 1 tbsp
Powdered jaggery - 1/2 cup
Coconut milk - 1/4 cup
Cashews - 6-7
Elaichi powder - a pinch
Water - 1 1/2 cups + 1/2 cup.
Ghee - 1 tsp

Method:

• Heat ghee in a pan and roast cashews and set aside.
• To the same pan add in dal and roast for few seconds.
• Transfer to bowl.
• To this add washed rice and add water.
• Pressure cook this for 4 whistles.
• Mash the dal and rice nicely and transfer to pan.
• To this add powdered jaggery, elaichi powder.
• And mix well.
• Cook in low flame.
• Add in 1/2 cup water and mix it.
• Cook in medium flame for 4-5 mins.
• Now turn off range and add in coconut milk.
• Mix well.
• Now turn on range and cook it for a min.
• Transfer to bowl and add in roasted cashews.

Javvarisi / Sago Payasam #1

 

Ingredients:

Nylon Javvarisi - 1 cup

Milk - 1/2 cup

Cashews - 5 

Ghee - 1 tsp

Saffron strands - Little (optional)

Elaichi powder - a pinch

Method:

• Soak sago for 3 hours in water.
• Boil two cups of water and add strained sago.
• Cook till sago is transparent, app 3 mins.
• Don't overcook as it may turn into porridge.
• Strain this and set aside.
• Now heat ghee in pan and roast cashews and set aside.
• Transfer this to plate.
• To the same pan add boiled milk and sago.
• Mix well, add in sugar and cook in low flame.
• It should be of semi-thick consistency.
• Add elachi powder and transfer to serving bowls.
• Garnish with saffron strands and serve hot.

Paal Paayasam

 

Ingredients:

Milk - 500 ml

Basmati Rice - 1 tbsp

Ghee - 2 tsp

Sugar - 1/4 cup

Elaichi powder - a pinch

Saffron strands - a pinch

Method:

• Add ghee in a pan and roast the rice.
• Blend it coarsely and set aside.
• Grease a bowl and add boiled milk.
• Add powdered rice and a small plate to vessel to prevent from burnt bottom.
• Now pressure cook this for 2 whistles and set aside.
• Transfer this to a pan and add sugar and mix well.
• Cook in low flame for 10-12 mins, till it thickens.
• Add in elaichi powder and saffron strands and mix it.
• Enjoy the yummy payasam.

Godhumai Rava Payasam

Ingredients:

Godhumai Rava - 1/2 cup
Water - 1 1/2 cup
Jaggery - 1 cup
Milk - 1 cup
Coconut Milk - 1/3 cup
Cashews - 6 (fine chop)
Raisins - 6
Coconut Pieces - Little (fine chop)
Elaichi powder - a pinch
Ghee - As reqd

Method:

• Dry roast rava and transfer to a bowl.
• Add water and pressure cook for 4-5 whistles and set aside.
• Now to a pan add in ghee and roast cashews and raisins and set aside.
• Again add ghee and add coconut pieces and fry till coconut changes to mild brown color.
• Now to the same pan add cooked rava and jaggery and mix well.
• Cook in low flame.
• Once they are binded well, add in milk and cook in low flame for 6-8 mins.
• Add in elaichi powder and coconut milk and mix it.
• Add ghee and mix well.
• Let it boil for few seconds.

Transfer to serving bowl and add fried cashews, raisins and coconut pieces.

Javvarisi/ Sago Payasam

Ingredients:

Javvarisi / Sago - 1 cup
Milk - 1/2 cup
Jaggery - 3/4 cup
Water - 2 cups
Cashews - 6-8
Elaichi powder - a pinch
Ghee - 1 tsp
Condensed Milk - 1 tbsp (optional)

Method:

• Soak javvarisi for 2-3 hours in water.
• Drain the water and add 2 cups of water.
• Pressure cook or cook in pan still javvarisi is cooked.
• Like it will be soft once cooked.
• Now strain this and add was in chill water.
• Heat ghee in pan and fry cashews and set aside.
• Add jaggery to the pan and little water to this pan.
• That is jaggery should be immersed in water.
• Mix it well.
• Add the javvarisi and mix well.
• Cook in low flame for 3-4 mins.
• Add in elaichi powder and mix well.
• Set aside for 15-20 mins to cool.
• After it is cooled, now add milk.
• Milk should be boiled and should be at room temperature while adding.
• Now add fried cashews and mix well.
• I added a tbsp of condensed milk and mix well.
• Serve the yummy payasam.

Javvarisi/Sago Aval Payasam

Ingredients:
Javvarisi - 1/4 cup
Aval - 1/2 cup
Jaggery - 1/2 cup
Milk - 1/2 cup
Condensed Milk - 2 tbsp (optional)
Elaichi powder - a pinch
Cashews - 6-7
Ghee- 1 tbsp

Method:

• In a pan add the jaggery and water, till immersing level..
• Let this boil in low flame.
• Continue boiling till it thickens.
• Once done strain and set aside.
• Now rinse javvarisi and strain the water.
• Add this to pan and add water and cook till it is cooked.
• For quick work I just pressure cooked and then transfer them to chill water.
• Strained the javvarisi and set aside.
• Rinse poha and soak it in water,till immersing level for 10 mins.
• Now water will be abosorbed by poha.
• Heat ghee in pan and roast cashews and set aside.
• To the same pan add the poha and saute for few mins.
• Now add the thick jaggery syrup and mix well.
• Add in cooked sago and mix well.
• Let it boil till all blends together.
• Now add in condensed milk and mix well.
• Add elaichi powder and turn off heat.
• Transfer this to bowl.
• Let it cool and then add milk and give it a quick mix.

Sooji Paayasam

Sooji Paayasam 

Ingredients:

Sooji/ Rava - 1/4 cup
Sugar - 1/3 cup
Milkmaid - 1/4 cup
Milk -  1 1/2 cup
Water - 1/2 cup
Cashewnuts - 6-7 (broken)
Raisins - 4-5
Saffron strands - 4-5
Elaichi powder - a pinch
Ghee - 1 tbsp

Method:

• Heat little ghee in pan and fry cashews and raisins and set aside.
• In same pan add sooji and saute for a min and transfer to a plate.
• Add 1/2 cup water and 1/2 cup milk to pan and boil in low flame.
• To this add roasted rava(shd be white color) and keep mixing to avoid lumps.
• Cook in low flame till sooji is cooked.
• Now add sugar and milkmaid and mix well.
• Add the remaining milk and mix well.
• Cook for 5-7 mins in low flame.
• Add in elaichi powder, fried nuts and raisins and saffron strands.
• Serve the yummy sooji payasam.

Ilaneer Payasam

Ingredients:

Milk - 1 L

Tender Coconut Pulp - 1 cup (Vazhukai)

Sugar - 1 cup

Nutmeg powder - 1/4 tsp

Elaichi powder - 1/4 tsp 

Coconut Milk - 1 cup

Cashwes - 10-15

Ghee - 1 tbsp

Method:

• Take a heavy bottom pan and boil milk.
• Once it is boiled, reduce the range and boil.
• Keep stirring occassionally until it thickens.
• When it starts thickening, add in sugar,nutmeg and elaichi powder.
• Keep stirring till the sugar melts.
• Once done, turn off the range.
• Now in a blender blend the tender coconut pulp(vazhukai).
• Once the milk comes to room temperature, add this pulp(vazhukai).
• Then add coconut milk and mix it.
• In other pan add ghee and roast the cashews and add it to payasam.

Note: 

• I did'nt have nutmeg powder at home, so used cinnamon powder.
• While blending tender coconut pulp (vazhuakai), I added the tender coconut water.
• Also I blended it coarsely.
• Don't add water to milk.

Rasmalai #2

Ingredients:

Milk - 375 ml

Condensed Milk - 1 1/2 tbsp

MTR rasagullas or homemade Rasagullas - 10-12

Sugar - 1/4 cup

Nuts - 1 1/2 tbsp

Saffron strands - little

Ghee - 1/2 tsp

Method:

• Mix saffron in a tbsp of hot milk.
• Heat a pan and add condensed milk, milk and cook in low range.
• Stir till the milk thickens and reduces to half.
• Add the saffron mix to this and then add sugar.
• Add drop of yellow color(optinal).
• Fry nuts(pista and badam) in ghee and add to it and boil it.
• This is rabadi.
• Now squeeze and add rasagullas and cook in low flame for 4-5 mins.
• Let  it sit for a while and then refrigerate.

Javarisi Payasam

Ingredients:

  Nylon Javarisi - 1/4 cup
  Sugar - 1/4 cup
  Milk(boiled) - 1 cup
  Cashews(small pieces), Raisins - 6-8 (fry in ghee and keep aside)
  Water - As reqd


Method:

• Fry the javarisi in ghee(till the size increases) and keep aside.
• Now in pan add water and boil it.
• Add the javarisi to it and cook in low range.
• Now turn off the fire and close the pan with lid.
• After 5 mins add sugar and milk and stir well.
• Add cashews and raisins and serve hot.

Semiya Payasam

Ingredients:

  Semiya - 1 cup (roast in ghee and keep aside)
  Sugar - 1/2 cup (increase or decrease according to your taste)
  Milk(boiled) - 1 cup
  Cashews(small pieces) , Raisins - 5-8 (fry in ghee and keep aside)

Method:

• In a kadai add semiya, sugar and milk and cook in low range.
• Cook till the semiya is boiled.
• Now add cashews and raisins and serve hot.

Note: 

• You can reduce sugar level and add condensed milk to enhance taste.
• You can do puffed rice (aval) payasam in same way, but should wash aval and squeeze and use.

Moong Dhal or Paruppu Payasam

Ingredients:

  Moong Dhal - 1/2 cup
  Jaggery - less than 1/2 cup
  Milk(boiled) - 1 cup
  Elaichi powder - Pinch
  Cashews (small pieces), Raisins - 5-8 (fry in ghee and keep aside)


Method:

• Boil moong dhal and mash it.
• In a kadai, add this, jaggery, milk and cook in low range.
• Once all blends together add the cashews and raisins.
• Then add pinch of elaichi powder.

Note: 
If consistency thickens add milk to bring it to payasam consistency