Ingredients
1 cup Badam
4 to 6 cups milk
1 cup sugar
½ tsp saffron
Preparation Method
Soak saffron in little cold milk, and keep aside.
Soak badam in hot water for at least 1 hour.
Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of badam paste and keep the same amount of sugar aside.
Cook the badam paste for 5 to 10 and keep on stirring it constantly, till the flavour comes out.
Now put sugar and keep stirring.
Add the remaining milk, and boil for 10 to 15 minutes.
Add the soaked saffron.
Ready to serve.
Showing posts with label Payasam. Show all posts
Showing posts with label Payasam. Show all posts
Sago Vermicelli Payasam
Sago Vermicelli Payasam is a traditional South Indian dessert
Ingredients
1 cup sago
2 cup water
½ cup vermicelli
1½ cup milk
1 cup sugar
3 tbsp ghee
3 cardamom pods
cashew nuts
Preparation Method
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.
Put vermicelli and fry until it becomes golden brown.
Add this to the Boiling sago.
Then put sugar, milk & raisins.
Stir for few minutes until the sugar gets dissolves.
Ingredients
1 cup sago
2 cup water
½ cup vermicelli
1½ cup milk
1 cup sugar
3 tbsp ghee
3 cardamom pods
cashew nuts
Preparation Method
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.
Put vermicelli and fry until it becomes golden brown.
Add this to the Boiling sago.
Then put sugar, milk & raisins.
Stir for few minutes until the sugar gets dissolves.
Dal Payasam
Moong Dal Payasm is a traditional South Indian dessert
Dal Payasam to serve 2 adult(s)
Ingredients
Moong dal 1 cup
Powdered jaggery 1 cup
Gram dal 1 spoon
Preparation Method
Cook moong dal and gram dal in plain water in a pressure cooker.
Mix jaggery in a little water and bring to boil.
Add the cooked dal mixture and let it cook for a while so that the entire ingredients mix well.
Then take it out from flame and add cardamom powder.
Garnish the cooked dal payasam with cashew nuts (preferably roasted in ghee) and serve hot or cold.
Dal Payasam to serve 2 adult(s)
Ingredients
Moong dal 1 cup
Powdered jaggery 1 cup
Gram dal 1 spoon
Preparation Method
Cook moong dal and gram dal in plain water in a pressure cooker.
Mix jaggery in a little water and bring to boil.
Add the cooked dal mixture and let it cook for a while so that the entire ingredients mix well.
Then take it out from flame and add cardamom powder.
Garnish the cooked dal payasam with cashew nuts (preferably roasted in ghee) and serve hot or cold.
Aval Payasam
Preparation Method
Fry the aval in ¼ cup ghee nicely and boil the same in 1-½ cup milk and once it boils nicely add sugar to it.
In a separate pan fry cashewnuts, raisins in golden brown colour and add to the above payasam.
Add cardamom powder to the payasam once when it is done and you turn off the stove.
Ready to serve.
Fry the aval in ¼ cup ghee nicely and boil the same in 1-½ cup milk and once it boils nicely add sugar to it.
In a separate pan fry cashewnuts, raisins in golden brown colour and add to the above payasam.
Add cardamom powder to the payasam once when it is done and you turn off the stove.
Ready to serve.
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