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
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.
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.
1/2 cup Long-grain rice
4 Cardamom pods
1 1/4 cup Sugar
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.
Milk 1 Litre
Sugar 1 Cup
Cardamoms 6 Crushed
Cashew nuts 10
Rice 1 Cup
Condensed Milk ½ Cup
Cook rice in pressure cooker till one whistle comes up. Open the lid and add milk to it and stir till it becomes thick. Add condensed milk, cashew nuts, raisins and cardamom powder. Serve hot or cold.
Adda 1 packet (ready made available)
Jaggery (Sharkara) 1 kg
Coconut 4 (for extracting milk)
Coconut 1 cup (Cut into very small thin pieces)
Cashew nut 1 cup
Kismis (dry grapes) ½ cup
Cardamom 6 (powdered)
Dry Ginger (Chukku) 1 teaspoon (powdered)
Ghee One cup
Grate the coconut and grind it in a grinder and extract the first milk (say 6 cups). Then add one cup water to the ground coconut and grind it well to take the second milk (diluted milk).
Fry cashew, grapes in one table spoon of ghee and keep it aside.
Cook the ada in 4 cups of water. Once it becomes soft, remove from fire and pour cold water on it so that it does not remain sticky. Drain water from it.
Keep a pan on fire and melt the jaggery in it. Keep on stirring till it is completely melted. Now add the ghee and keep on stirring well. After 30 seconds add the Adda and mix well. Now add the second milk and mix well till it boils. Add cashew and grapes. Mix well.
Remove from the fire and after one minute pour the first thick coconut milk along with the dry ginger powder and cardamom powder. Mix well.
If the payasam is very thick, you can dilute it to your preference by adding more thick coconut milk or drinking milk.
Thin vermicilli 200gms
Sugar 3 cups
Sweetened condensed milk 200gm
Milk 1 litre
Ghee(clarified butter) 3 tbsp
Unsalted raw Cashew nuts 50gms
Black raisins 50gms
Cardomom powder 1tsp
Take a heavy bottom flat vessel. Add the ghee. Fry the cashew till golden brown and remove. Add the raisins and stir for a minute and remove. Add the vermicilli and roast till golden brown. Add more ghee if required. Add the sugar and stir for 5 minutes. Be careful that the sugar does not stick to the vessel. Add the milk and stir on low flame. Take another pan and boil 3 cups of water. Off the gas and add the sweetened condensed milk to the water and dissolve it. Meanwhile the milk would be boiling. Check if the vermicilli is cooked. Do not over cook it. It should be just done. Add the diluted condensed milk and keep on stirring. Check the sweetness. Add more sugar if needed. Keep on stirring till the mixture starts getting thick. Turn off the gas. Add the fried cashew nuts and raisins. Add the cardomom powder and keep covered. Can be served hot or chilled. If the mixture gets thick add some boiled milk to the payasam.