Onam Special Payasam

As the compliment for our Kairali customer friends, we had prepared Onam Special Pal Payasam on Friday (28/09/08). Hope all our friends had liked it! Here we are giving some very special Kairali Payasam recipes on the occasion of Onam…

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.

Idichu Pizhinja Payasam

Coconut Milk - 1/2 cup
Raw rice : ¼ cup
Jaggery : 1 cup
Sugar : 2 tbsp
Pure ghee: 2 tbsp

1. Wash and cook the rice in the third milk.
2. Melt the jaggery in one cup of water and strain it to remove sand particles and other impurities.
3. Transfer the cooked rice to a thick bottomed wide mouthed vessel. Add the jaggery syrup and boil until the rice and the jaggery syrup are well blended and the raw jaggery smell disappears. Add the ghee and stir well.
4. Add the second milk and boil for another 5- 6 minutes until the payasam starts thickening. Add the first milk and immediately switch off the stove. Keep stirring..

How is it? Prepared at home? Write to us!