Mango Payasam Recipe / Mango Kheer With Condensed Milk

Mango payasam/ Mango rice kheer(mambazha payasam in Tamil)is an easy, Indian dessert recipe made with cooked rice, mango pulp and sugar or condensed milk. It can be prepared with cooked rice or vermicelli/sevai. Alphonso & Banganapalli mango tastes the best for this kheer. Actually this payasam is prepared in all the states across South India in their own style. Recently I tasted this mango kheer in a hotel lunch buffet and loved its taste. It was tasting more like paal payasam with mango flavor. So I tried to recreate the same at home and prepared it adding condensed milk(milkmaid). It was tasting so rich and yummy when served chilled. Mango season has almost come to an end. This year, I couldn’t post much using mango. So I thought of sharing this yummy kheer as my contribution for mango recipes this year. Do try this delicious kheer and enjoy with your family. Lets see how to make mango payasam recipe with step by step photos.

Mango payasam recipe / Mango Rice kheer Recipe

How to make mango payasam / mango rice kheer with condensed milk

Chitra Ganapathy

Cuisine: Indian

Category: Dessert

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Ingredients  (1 cup = 250ml)

• Raw rice or Basmati rice – 1 tbsp
• Mango Pulp - 1/2 cup (I used 1 ripen Alphonso mango)
• Milk - 1.5 cups
• Condensed milk - 1/4 cup
• Cardamom powder - 1/4 tsp
• Ghee - 1 tbsp
• Cashew nuts - 5 nos
• Saffron threads - 2 pinches

How to make mango payasam

1. Roast rice in 1 tbsp of ghee till puffy.
2. Grind it coarsely. Pressure cook in low flame for 2 whistles adding milk.
3. Mash it well. Add condensed milk & cardamom powder, boil well.
4. Cool down completely and add mango pulp.
5. Refrigerate & serve chilled!

Mango payasam / Mango rice kheer - Step by step pictures

• Heat 1 tbsp ghee in a pressure cooker base. Roast the cashews & remove in a plate. Soak saffron in 2 tbsp warm milk. In the remaining ghee, roast the rice till it turns puffy & white.

• Grind it coarsely in a mixie jar. Add the ground rice in the cooker, add milk & pressure cook in very low flame for 2 whistles.

• After the steam is released, mash the rice well. Add condensed milk, cardamom powder and boil for a minute. Switch off the flame and let the payasam cool completely.

• Take the mango, peel the skin and chop into pieces. Grind into smooth paste. Add this pulp to the cooled payasam. Do not add the mango pulp when the payasam in hot, milk will curdle.

• Add the roasted nuts. Mix well & check for taste and consistency. Add more condensed milk or sugar for sweetness & boiled milk for thin consistency if needed. You can make it thick like pudding. Mix well & refrigerate for an hour. Serve chilled for best taste.

Note: Adjust the quantity of condensed milk as per your taste.

Enjoy this easy, yummy mango payasam recipe at home !

 

Continue Reading...

Arisi Paruppu Payasam Recipe – Rice Moong Dal Payasam With Jaggery & Milk

Yesterday I prepared this South Indian style arisi payasam for Tamil new year celebration. We make this payasam mainly for Tamil new year ( Tamil Varusha pirappu/Tamil Puthandu) and Ganesh Chaturthi festival. Sometimes we prepare this sweet dish for Friday Mahalakhsmi pooja neivedyam too. Today I have shown the basic arisi payasam recipe/Rice kheer with jaggery and milk using a pressure cooker.

Arisi Paruppu payasam is our family favorite payasam variety. To prepare this Indian style rice kheer raw rice, moong dal, water, jaggery and milk are the major ingredients. Sometimes I use coconut milk instead of boiled milk if making for guest or special occasions. Adding coconut milk makes it more rich and flavorful. Whenever Sendhil gets stomach upset or stomach inflammation problem, I make this for his breakfast with less rice, more dal and coconut milk as both have healing property. I will make a separate post on it later.

 In this recipe, I have used boiled milk. For variations,  you can use coconut milk in place of regular milk by all means. Sometimes I prepare the same payasam adding condensed milk (milkmaid) or sugar instead of jaggery just like paal payasam. This kheer can be done easily. Try this yummy, healthy payasam for Tamil new year and enjoy ! You can also make arisi thengai payasam on Tamil new year. Now lets see how to make arisi paruppu payasam/Rice payasam with jaggery with step by step pictures and a video.

Arisi paruppu payasam recipe

Arisi paruppu payasam recipe - Rice moong dal payasam recipe

Cuisine: Indian

Category: Sweet

Serves: 4-5

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice - 1/4 cup Moong dal - 1 tbsp Grated jaggery - 1/2 cup + 2 tbsp Crushed cardamom - 2 nos Cloves - 2 nos Mace / Jathikai - a small piece Cashew nuts - Few Ghee - 2 tbsp Milk - 1/2 cup ( Vegans use coconut milk instead) Water – 2.5 cups

HOW TO MAKE ARISI PARUPPU PAYASAM - METHOD

In a pressure cooker base, heat 1 tsp of ghee. Roast the moong dal till dal becomes aromatic and golden brown.Remove in a plate. Add 1 tsp ghee and roast the rice. Roast till it turns puffy and white. Its optional to roast the rice. But roasted rice gives more flavor to the kheer. So the choice is yours. After roasting the rice add 2.5 cups of water. Add the roasted dal and pressure cook in very low flame for 3 whistles till they cook mushy. Remove after the steam is released. Mash it really well. Add grated jaggery and 1/2 cup water. Mix well in low flame until jaggery melts completely. ( If jaggery has impurities, you should boil separately and melt the jaggery in 1/2 cup water, filter it and then add the syrup to the cooked rice). After the jaggery is completely mixed with the rice, let it boil for sometime till raw smell of jaggery goes off. If needed, add 1/2 cup water while boiling. Add cardamom powder & mix well. After the payasam becomes slightly thick, switch off the flame and add 1/2 cup boiled milk or thick coconut milk. Mix well and check for consistency. Add more milk if needed. Heat ghee in a small pan. Roast cashews, cloves and crushed mace till cashews become golden. Mix well and add to the payasam. Serve hot. This rice kheer becomes very thick when it cools down.So you should add more milk, water or coconut milk to adjust the consistency, check for taste. Add more sugar or jaggery syrup if needed. Give a boil and serve hot. Enjoy !

Note

Roasting rice is optional.But it gives a nice flavor to the payasam. If you feel jaggery has impurities, you should mix it with 1/2 cup water. Boil and melt in medium flame. Once its melted completely, strain it through a metal filter. Then add this syrup to the cooked rice+dal mixture. The quantity of milk depends on the desired consistency of payasam. You can use 1/2 cup coconut milk instead of milk. Add equal quantity of milk and coconut milk if you wish. Adding cloves and small piece of mace gives a awesome flavor to the kheer. So do not skip it.

Try this yummy arisi paruppu payasam at your home for festivals and enjoy !

Technorati Tags: Arisi payasam recipe,arisi payasam,rice payasam,rice dal payasam,rice moong dal payasam,rice payasam with jaggery,rice payasam in pressure cooker,arisi payasam with jaggery,south indian rice payasam recipe,how to make arisi paruppu payasam

Continue Reading...

Parippu Pradhaman–Kerala Cherupayar Parippu Payasam Recipe

Parippu pradhaman @ Cherupayar Parippu payasam is one of the most important Kerala payasam recipes served in Onam sadya. Last year I shared Ada pradhaman and palada payasam recipes. So this year I tried Pasi paruppu pradhaman with moong dal, jaggery and coconut milk in pressure cooker. In Malayalam, it is known as Cherupayar Parippu payasam (Moong dal kheer in English). I referred many blogs for this recipe and tried it. It came out very well.

This payasam can also be made with Kadala Parippu (Chana dal). In Tamil nadu, we make Paruppu payasam with jaggery and cow’s milk. We add very little quantity of coconut milk at the end whereas this payasam is completely made with coconut milk (Thenga paal) which is the highlight of this dessert recipe. Ok, Now lets see how to make Kerala style Paruppu payasam in detail.

Check out my other Payasam varieties too !

Paruppu pradhaman recipe - Kerala Parippu payasam

Kerala style parippu payasam - Paruppu pradhaman recipe for Onam sadya

Cuisine: Kerala

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Moong dal/ Pasi paruppu/Cherupayar - 1/4 cup Water – 1 cup ( Use thin coconut milk instead of water) Thin coconut milk – 3/4 cup Thick coconut milk – 1/2 cup Grated jaggery - 1/3 cup ( Use 1/2 cup for more sweetness) Water - 1/3 cup  ( to melt jaggery) Sliced coconut bits – 2 tbsp Ghee or coconut oil – 1 tbsp Cardamom powder + dry ginger powder – 1/2 tsp

HOW TO MAKE PARIPPU PRADHAMAN - METHOD

Grind 1 cup of grated coconut adding 1/2 cup of water and take the thick coconut milk. Set aside. Again add 1/2 –3/4 cup of water and grind it smooth. Take the thin milk and keep aside. In a pressure cooker base, add ghee or coconut oil and roast the coconut bits. Remove it. In the remaining ghee, roast the moong dal till it turns golden brown. Add water or thin coconut milk and pressure cook for 2 whistles in very low flame. I cooked in water and added thin coconut milk later. You can do as per your wish. After the steam is released, open the cooker and mash the dal well with a ladle or whisk. Melt jaggery in a wide bowl adding enough water and strain the syrup through a metal strainer. If your jaggery is pure, no need to filter it.  Add the jaggery syrup to the cooked dal and mix well. Give a boil and add second coconut milk ( Thin coconut milk). Let it roll boil for few minutes. Once it starts to thicken, add the first coconut milk( thick coconut milk) and give only one boil in low flame. Do not boil for more time because it may curdle. Switch off the flame and add the crushed cardamom+ dry ginger( sukku) powder. Mix well and lastly garnish with fried coconut bits or cashew nuts. Serve hot or warm. This payasam tends to thicken over time. So adjust the consistency by adding little milk as per your need. Enjoy !

Note

Adjust the quantity of jaggery as per your taste. As per the original recipe, Dal : jaggery is 1:2. But I added 1:1.5 ratio. Add more thick coconut milk ( first extract) for richness. Do not boil the payasam for long time after adding thick coconut milk. Adding dry ginger powder gives a punch to the dish. So add it if you have in hand. If the payasam is too thin, refrigerate it for a while to thicken. If its too thick, add some plain boiled milk to bring the consistency.

Enjoy this creamy, Kerala style Parippu payasam at home during this Onam festival !

Technorati Tags: parippu pradhaman,parippu pradhaman kerala recipe,parippu payasam,Parippu payasam recipe,parippu pradhaman recipe kerala style,parippu pradhaman recipe,parippu payasam recipes,how to prepare parippu payasam,parippu payasam recipe,cherupayar parippu payasam,cherupayar parippu payasam kerala style,payaru parippu payasam,cherupayar parippu payasam kerala recipe,cherupayar parippu payasam recipe

Continue Reading...

Hyderabadi Sheer Khurma – Sheer Khurma Recipe For Ramadan / Ramzan

Sheer Khurma is a Hyderabadi dessert recipe that is specially made for Ramadan Festival  / Ramzan (Eid) by the Muslims in India. It is spelt as sheer kurma/ sheer korma or sheer qorma but it is actually Sheer Khurma. This special dish is made using full cream milk, fine vermicelli, sugar or condensed milk, nuts, dry fruits and ghee. Some people make this dish with coconut milk too. It is served in the morning of Eid ul-Fitr day( Ramadan festival) in the family for breakfast after the Eid prayer. It is served throughout the day to all the visiting guests.  

I learnt this recipe from Sharmila Banu aunty. I have mentioned about her in my Muslim Dalcha recipe post. When I heard the title as Korma, I thought its a spicy gravy recipe that is made for biryani and asked her the same. She started laughing and told its meaning, importance of this dish and the method of making this rich dessert recipe. In Persian & Urdu, Sheer Khurma refers to “Milk with dates”. Its a festival vermicelli pudding prepared by Muslims all over the world on Ramadan day. Ramzan breakfast would be incomplete without this dish. 

Actually its the first dish they taste in the morning after breaking their fasting. So its a very special food for them. When aunty told me about this recipe, I decided to make this post in my blog as Ramzan special recipe. This morning, I prepared this yummy sheer kurma following her recipe. It came out very well and lip-smackingly delicious.

 I am very happy to share this post as my Ramadan festival recipes contribution. I dedicate this post to all my Muslim readers and I wish you all a very happy Ramadan - Eid Mubarak!!.  Lets see how to make Ramadan special Sheer Khurma recipe without condensed milk.

Sheer Khurma Recipe

Hyderabad special Sheer Khurma recipe - Ramadan festival dessert recipe

Cuisine: Indian

Category: Sweet/Dessert recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml Fine vermicelli - A fistful ( say 1.5 tbsp)  Full fat milk - 1/2 litre Sugar -1/4 cup ( Add 1/3 cup for more sweetness) Dry fruits & Nuts - l tbsp each ( Cashews, Pista, Almond, Chironji / charoli seeds, Dry grapes)  Dried dates - 2 nos (Soak in rose water, overnight) Cardamom powder - 1/8 tsp or rose essence - few drops Ghee - 2-3 tbsp Saffron – few threads Hot Water – 1/2 cup  ( to soak the nuts and dry fruits)

METHOD

Boil 1/2 litre of full fat milk till it reduces to 1/3rd of its quantity. Thanks to my SIL Raji for gifting me this Visions cookware. : )) Soak dried dates in rose water overnight. Chop into small pieces and set aside. In the mean time, boil 1/2 cup of water to roll boil. Switch off the flame and soak the badam in hot water for 15 minutes. Peel the skin of badam and chop it. Chop the remaining nuts like cashews, chironji, pista too. Alternatively you can soak the dates in hot water overnight instead of adding in rose water.   Melt 1 tbsp of ghee in a pan. Roast the fine vermicelli for 2-3 minutes. Remove in a plate. In the same pan, heat 1 tbsp of ghee and roast the sliced nuts and dry fruits till it turns golden. Remove in a plate. Now add the roasted vermicelli to the boiling milk. Let it cook for 5-7 minutes till it becomes soft. Add sugar, saffron threads & allow the milk to boil till sugar dissolves. Make sure the milk is not so thick as this khurma thickens with time. So prepare the sheer khurma slightly thin and watery. Switch off the flame and add cardamom powder or rose essence, roasted nuts & dry fruits. Add the remaining 1 tbsp of melted ghee at the end. Mix well and serve it cold or warm. Enjoy !  Wish you all a very happy Ramadan!!

Note

Use full fat milk to get a rich taste and mild orange color to this dish. You can add 2 tbsp or more condensed milk instead of sugar. If you wish you can add 1/4 cup of medium thick coconut milk at the end for more flavor and richness.Aunty suggested me to add it. But I couldn’t. This dish would thicken when it cools down.So add some milk and bring it to the desired consistency. Add more sugar as per your taste buds.

Enjoy this yummy Sheer khurma and have a great Ramadan celebration !!

Technorati Tags: Hyderabadi sheer khurma recipe,Sheer khurma,sheer khurma recipe,how to make sheer khurma,sheer kurma,sheer kuruma recipe,Muslim special sheer khurma,Ramadan recipes,Ramzan special recipes,dessert recipes,Indian dessert recipes

Very good recipes Tags: Hyderabadi sheer khurma recipe, Sheer khurma, sheer khurma recipe, how to make sheer khurma, sheer kurma, sheer kuruma recipe, Muslim special sheer khurma, Ramadan recipes, Ramzan special recipes, dessert recipes, Indian dessert recipes

Continue Reading...

Paal Payasam Recipe In Pressure Cooker - Milk Kheer Recipe Without Condensed Milk

 

Paal payasam / milk kheer is a must and should neivedyam recipe for Krishna Jayanthi. Even if you don’t make seedai, murukku and appam , a glass of this simple & yummy milk kheer along with a small cup curd and butter is enough to please Lord Krishna & to get his blessings. It’s a very easy payasam recipe that can be made in pressure cooker. I have been making this payasam for years but I wonder how I missed this post in my blog. Few years back, I shared the most popular Kerala Paal payasam & Bengali Chaler payesh recipes. But this paal payasam recipe is of Tamil nadu style without using condensed milk(Milk maid). Paal payasam is prepared by the people all over India in various names. In North India,this is called as Chawal kheer/Rice ki kheer. There might be slight variations in the method of preparation. Some people add vermicelli or sago along with rice. However its made,the taste would be awesome and you can enjoy creamy,rich kheer. Lets see how to make this simple and easy dessert recipe – South Indian Paal Payasam. Do try this for Krishna Jayanthi and don’t forget to share your feedback here. I have added a video for beginner's reference.Do watch it :)

Check out Karnataka style shavige payasa too.

Click here for Gokulashtami recipes.

Paal payasam- Full video recipe

Paal Payasam recipe

Paal Payasam recipe for Gokulashtami/Krishna Janmashtami

Cuisine: South Indian

Category: Sweet

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup =250ml Milk - 2 cups ( 1/2 litre) Basmati rice or raw rice - 2 tbsp Sugar – 1/3 cup ( 1/2 cup for more sweetness)  Cardamom powder - 1/2 tsp Ghee - 1 tbsp Cashews - to roast

METHOD

Heat 1 tsp of ghee and roast the rice till it puffs up slightly.Grind it coarsely.Make sure you don’t powder the rice.It should be just broken into two.So pulse twice for short time. Boil milk in a small pressure cooker. Add a small plate or spoon to avoid spilling & burning of milk.When the milk starts to boil,add the rice. Pressure cook it in very low flame for 2-3 whistles.Open the cooker after the steam is released.Mix well and boil the milk.Remove the plate using a ladle. Add sugar,stir well and boil for sometime to thicken the payasam slightly.Add cardamom powder.Do not over boil because this payasam will thicken as time proceeds.So let it be watery. Roast the cashews in 2 tsp of ghee and add to the payasam.Mix well and enjoy !

Note

Adding more rice makes the payasam to become pongal.So add the mentioned quantity of rice. Adjust the quantity of sugar based on your taste.Add 1/4 cup for less sugar & 1/2 cup for more. You can also add saffron threads soaked in warm milk.It will give a nice flavor & color to this payasam.

Try this creamy,rich paal payasam recipe for this Gokulashtami !

Technorati Tags: Paal payasam recipe,Milk payasam recipe south indian,Milk payasam tamil,milk payasam preparation,chawal kheer,milk kheer,paal payasam without condensed milk,how to make paal payasam,gokulashtami recipes

Very Good Recipes Tags: Paal payasam recipe, Milk payasam recipe south indian, Milk payasam tamil, milk payasam preparation, chawal kheer, milk kheer, paal payasam without condensed milk, how to make paal payasam, gokulashtami recipes 

Continue Reading...