Semiya Payasam | Vermicelli Payasam with Sago

Sago 1 cup
Water 2 cup
Vermicelli 1/2 cup (broken into small pieces)
Milk 2 1/2 cup
Sugar 1 cup
Ghee 3 tablespoon
3 Cardamom pods
Cashew nuts
Raisins
Soak the sago in water for an hour. Boil it with water. Stir constantly to prevent it from sticking to the bottom of the pan, until it becomes translucent. Lower the heat and leave it for 15 minutes. Stir occasionally.

Heat the ghee in a pan. Fry the cashew nuts & cardamom pods in it. Add vermicelli and fry until golden brown.

Add this to the Boiling sago. Then add sugar, milk & raisins. Stir for few minutes until the sugar dissolves. Serve hot.

Parippu Payasam | Green Daal Payasam

Green daal 1/2 cup
Thick coconut milk 1/4 cup
Whole milk 1/4 cup
Sugar 1/4 cup
Ghee 2 tablespoons
Soak the green grams in water overnight. Boil it with water for 20 minutes, until the green gram is cooked(over low heat). Then add whole milk, coconut milk, sugar & cardamom pods. Stir constantly for 10 minutes, until the sugar is dissolved. Add the ghee. Serve hot.

Pal Payasam

1/2 cup Long-grain rice
4 Cardamom pods
1 1/4 cup Sugar
Blanched Almonds
2 cups water
2 1/2 cup Milk
Blanched unsalted pistachio nuts
1 tablespoon rose water
Wash the rice and boil in the water over medium heat for 5 minutes, until the rice is 1/4th done. Drain it and set aside.

In a heavy based pan, boil the milk with cardamom pods over medium heat. Add the rice and cook for 40 minutes, until the rice is fully cooked and the milk becomes thick. Stir constantly to prevent sticking. Then add sugar, almonds, and pistachios & cook for 5 more minutes, until the sugar dissolves. Stir constantly. Sprinkle rose water & Remove from heat. Remove the cardamom pods. Serve warm or chilled.

Pista Barfi | Pista Burfi

3/4 cup of unsalted pistachios
2 1/2 cup whole milk
1 teaspoon rose-water
2 drops food coloring(green)
1/2 cup water
5 tablespoons light brown sugar

In a heavy based pan, place the milk over low heat. Stir occasionally for 1 hour until the milk reduces its original volume by 1/6th.

Roast the pistachio nuts and chop them.

Then combine the water & sugar. Heat them to make a thick syrup. Keep covered and warm.

Now add the sugar syrup, roasted pistas, rose-water and green coloring to the reduced milk. Stir until the mixture holds together without sticking to the pan.

Spread the mixture in a greased tray. Let it stand for about 45 minutes to set, then cut into squares.

Rasa Malai

For patties:

Egg 1
A pinch of baking soda
Milk powder 1/2 cup
(or)
Whole milk 2 1/2 cups
2 tablespoons of fresh lemon juice
1 tablespoon of all purpose flour (Maida)
A pinch of baking soda
For syrup:

Whole milk 2 1/2 cups
Sugar 1 cup
3 Cardamom pods
For Garnishing:

Cashewnuts
Pistachios
Almonds
Preparing the milk patties:
Mix the milk powder with baking soda and egg to form a pliable mixture. Knead into a soft & smooth dough. Keep it aside for few minutes. Then make small balls from the dough and flatten lightly(thickness of a cookie). (OR)

Preparing the cheese patties(Paneer):
In a pan boil the milk over medium heat for 5 minutes. Reduce the heat and add the lemon juice, stirring constantly for 10 seconds, until the milk curdles and separates from the whey, it will be yellowish in color. Remove and drain in a cheese cloth tied over the sink or a container until all the liquid has drained(1 hour).

Take the cheese(paneer) & knead for 5 minutes, until it is in the consistency of dough. Add the all purpose flour & baking powder. Knead thoroughly to make a soft and smooth dough. Then make small balls and flatten lightly.

Preparation:
In a large pan heat the milk and dissolve the sugar in it. Put the crushed cardamom pods. Leave it to boil for 10 minutes. Stir constantly. Put the milk (or) cheese patties in the boiling milk. Simmer the heat, cover and cook for 20 minutes until they puff and float on the surface of the milk syrup. Turn off the heat and cool. Refrigerate.

While serving, place the milk (or) cheese patties on a dessert dish. Pour the milk syrup over them evenly. Garnish with chopped pistachios, almonds & cashewnuts. Refrigerate for atleast 2 hours before serving.