Payasam

Vermicelli Kheer

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Vermicelli/Shevayi/Shavige  – thats  English, Konkani and Kannada respectively. It is  available in a wide range in different brands and some of them is sleek and some are a little thick. Especially for kheer we prefer to opt only the sleek variety, since on being cooked it turns very thick and will not taste great. I normally prefer the Bambino brand vermecelli. Kheer can be prepared in combination with either Sujee, Basumati rice or even split greengram Dal. Today I would like to put up vermecelli kheer with sujee and it is an easy recipe which can be prepared instantly.

What you need to have:

1. Vermecelli – 1 cup

2. Bombay sujee 1/3 cup

3. Thick milk  – 3-4 cups

4. Sugar – As per tste

5. Saffron – 6-10 strings

6. Grated Cashews & Pista, Almonds – Around 3-4 Tablespoons

7. Milk cream – 1 Tablespoon(Optional)

Ingredients of Vermecelli kheer

What you do with what you have:

1. Place a skillet with 1 teaspoon pure ghee in it on medium flame.  Add vermecelli to it and fry for a while stiring continuously. Add sujee to it and fry it together till sujee is done.

Sujee & vermecelli being fried

2. On cooling transfer it to another plate.

Fried mixture of sujee & vermecelli

3. Place a wide bowl with 2-3 cups of water in it on the flame and when it boils, add vermecelli-sujee mixture  from step-2 to it  and when is half done add milk to it and let it cook till done.

4.  When the mixture is cooked to a smooth consistency add sugar to it and bring it to boil on a low flame. Add saffron to it.

Saffron being added to kheer

5. Place a spatula with 1 teaspoon pure ghee into it on low flame. Fry cashews till light brown. Add it to kheer.

Fried cashews being added to kheer

5. Left over kheer can be pushed into the refregerator and one can even add grated cashews and pista and serve the same adding a little milk cream and sugar. Since one has added sugar and mlk cream the colour of kheer will be white.

Ready to serve Vermecelli kheer

How long it takes: 45 minutes

Number of servings: 6-8

Almond Kheer

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Almonds are among the healthy dry fruits. People consume this normally in the morning after having soaked them overnight. It reduces the cholestrol level in the blood as well. We also use it in the gravy of almost all the north indian dishes which really gives a awesome taste to the dish. I have already put up Almond burfi and today I would like to put up Almond kheer which can either be served warm or chilled. See other such recipes here.

What you need to have:

1. Almonds 25- 30

2. Cashews -4-6

3. Cardamom – 2-3

4. Milk – 5 cups

5. Saffron – A few strings

6. Sugar – As per taste

Ingredients of Almond Kheer

What you do with what you have:

1. Soak almonds in water for about an hour so that one is able to peal it. Grind the pealed almonds with cashews and milk in the grinder to fine consistency.

2. Soak half the quantity of saffron strings in warm milk so that it releases the aroma and the colour in it.

3. Place a thick bottomed skillet with milk in it on medium flame and bring it to boil.

Milk being boiled on the flame

4. Add ground Almond-cashew mix from step 1 to it and keep stiring continously. Now add sugar and cardamom powder. When it starts thickening, add saffron mixed milk to it which gives a wonderful colour and aroma.

Almond kheer being cooked

5. Transfer it a serving bowl and serve either chill or warm.

Ready to serve Almond Kheer

How long it takes: 30 minutes(other than soaking of Almonds)

Number of servings: 3-4

Bottle Gourd Kheer

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Bottle gourd as all of you know has a lot of medicinal qualities and is widely used for Jaundice patients’ diet. We prepare curry, kheer ( without milk ) and also gravy from this vegetable, some of which I have put up before, namely – Muthia, Peel Chutney and Bottle gourd peel curry on this blog. Today I am putting up the Bottle gourd Kheer. One needs very tender Bottle gourd to prepare this kheer. People prepare it in their own way and this is my version of the same.

What you need to have:

1. Grated Bottle gourd – 2 cups

2. Jaggery – As per taste

3. Cardamom powder – 1/2 Teaspoon

4. Resins – A handful (any other dry fruits of your choice)

5. Grated cashews – A handful

6. Maida – 1 Teaspoon

7. Thick milk – 2 cups or more

Fresh Tender Bottle gourd

Grated Bottle gourd

Ingredients of Bottle gourd Kheer

What you do with what you have:

1. Wash, peel and grate the tender Bottle gourd and is as shown in image 2.

2. Cook the grated gourd in the cooker with its juice till smooth for about 10-15 minutes.

Cooked grated Bottle gourd

3. Transfer the cooked gourd to a wide pan, add required quantity of jaggery to it and cook it till all the juice and jaggery is absorbed and it turns thick.

Jaggery being added to cooked Bottle gourd

4. Dissolve maida without lumps in normal water and stir it into the gourd-jaggery mix and cook till it is mixed well and solidified.

Maida liquid being added to the cooked gourd-jaggery mix

5. Store the solidified mix in the refrigerator and serve chilled or warm  whenever needed adding milk, cardamom powder and dry fruits of your choice.

Ready to serve Bottle Gourd kheer

How long it takes: 45 minutes

Number of servings: 4-5

Poppy Seeds Kheer (Khas Khas Payasam)

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Poppy seeds in English is Khas-Khas in Marathi, Khas-Khaso in konkani and Ghas-Ghase in kannada. It is one of the ingredients of garam masala powder used in our daily life to prepare most of the north indian delicacies. Poppy seeds pudding is the delicacy of the Kannadigas of Bangalore/Mysore area. I borrowed this recipe from one of my friends in Bangalore. Poppy seeds are sleep inducing but this Kheer sure tastes great.

What you need to have:

1. Poppy seeds – a handful

2. Raw rice – 2 teaspoons (I have used cut Basumathi rice)

3. Fresh grated coconut – 1 cup

4. Crushed Jaggery – 1 cup (as per taste)

5. Cardamom – 10-15

6. Cahsew & Kishmish – a handful

Ingredients of Poppy seeds Payasam

Chopped Jaggery, Cashews and Caradamom powder

What you do with what you have:

1. Clean and Soak poppy seeds, raw rice and a few of the cashews in water for about two hours. Grate coconut, crush jaggery, peal and powder cardamom and keep it aside.

2. Grind the soaked ingredients along with grated coconut from step 1 in the mixer adding water in steps to a fine consistency. Strain it in the strainer and extract the milk from it adding water repeatedly.

The ground mixture

Milk extracted from ground mixture

3. Place a broad based bowl on the flame with crushed jaggery and 2 cups of water. Bring it to boil till jaggery dissolves in it. Strain it immediately in the strainer to get rid of any impurities.

Chopped Jaggery being cooked

4. Add the strained milk from step 2 to it simmering the flame and bring it to boil stiring continuously.

Payasam being cooked

5. Place a spatula with 5-6 teaspoons of pure ghee in it on low flame. Add broken cashews and fry them till light brown and keep it aside. In the same ghee fry kishmish as well. Both of them is as shown in the image below.

Fried Kishmish & Cashews

6. Transfer cooked payasam to a bowl and add both fried cashews and kishmish from step 5 to it and also cardamom powder from step 1 to it. It is ready to serve now. Serve it either chilled or even warm.

Ready to serve Poppy seeds payasam

How long it takes: 1 hour (other than soaking)

Number of servings: 6-8

Wheat Sweet Pudding (Gova Payasu)

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At home and at functions, Konkanis prepare variety of puddings/payasam and this wheat pudding (Gova payasu) also is one among them. It is prepared with the broken wheat available in the market. This particular payasam is prepared for some religious functions where we have it with rice vada, another pooja item.

What you need to have:

1. Broken wheat – 1 cup

2. Jaggery – 2 cups (or as per taste)

3. Cashews – 25-30

4. Coconut milk (thick) – 3 cups

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Ingredients of wheat pudding

Ingredients for wet grinding:

1. Raw rice – 4 teaspoons

2. Grated fresh coconut – 6 teaspoons

3. Cashews – 10 (out of 30)

4. Cardamom – 15

What you do with what you have:

1. Wash broken wheat and drain water completely. Place a wide skillet with 2-3 teaspoons of pure ghee in it on medium flame. Add broken wheat to it keep stiring and fry it till you get a pleasant aroma. Make sure you do not burn it though.

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Broken wheat being fried in pure ghee

2. Grate coconut, chop jaggery fine and peal cardamom and keep it aside. Fried broken wheat and chopped jaggery.

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Fried broken wheat & chopped jaggery

3. Cook fried broken wheat in the cooker adding 6 cups of water till it is smooth. Cooked broken wheat is shown in the image below.

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Cooked Broken Wheat

4. Soak raw rice and a few cashews in water for about an hour. Add pealed cardamom and coconut from step 2 to it and grind it in the wet grinder to a fine consistency adding water in steps.

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Ground raw rice coconut & cashew mix

5. Place a wide bowl on the flame with 3 cups of water in it. On boiling add crushed jaggery from step 2 to it and bring it to boil. Strain it immediately to get rid of any impurities.

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Crushed jaggery being cooked

6. Add ground Rice -coconut mix from step-3 to it and bring it to boil stiring continuously to avoid it from getting burnt.

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Ground rice & coconut mix being cooked with jaggery

7. When the mixture is cooked adding sufficient water to it, add cooked broken wheat from step 3 to it and keep stiring and bring it to boil.

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Cooked Broken wheat being added

8. Finally add coconut milk to it and bring it to boil on low flame stiring continuously till done.

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Coconut milk being added to the pudding

9. Place a spatula with 2-3 teaspoons of pure ghee in it . On heating add broken cashews and fry it till it is light brown. Finally when the pudding is done just decorate it with fried cashews.

Serve either hot or chilled.

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Ready to serve wheat payasam

How long it takes: 60 minutes

Number of servings: 6-8

Sabudana Payasam (Sweet Pudding)

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Sabudana as you know has versatile uses. We prepare sweet pudding in combination with split greengram dal, Bengalgram dal, Vermicelli and also with Basumathi rice. This pudding is very popular even to this day for most of the functions. It is easy to prepare and tastes great !

What you need to have:

1. Sabudana (Sagu) – 1 Cup

2. Basumati rice – 1 Cup

3. Sugar – 1 and 1/2 Cup

4. Milk – 4 Cup

5. Cashews – 1/2 Cup

6. Kishmish – 1/2 Cup

7. Saffron strands – A few

8. Cardamom – 4-5

9. Pure ghee – 2-3 Teaspoon

picture-093 Ingredients of sweet Sabudana pudding

What you do with what you have:

1. Place a broad based bowl on medium flame and add 1 teaspoons ghee in it. On melting add Sabudana to it and keep frying for about 5 minutes till it properly warms up. Transfer it to another bowl.

2. In the same bowl add one more spoon of ghee and fry Basumati rice and keep frying till it is also warmed up.

picture-098 Warmed up Sabudana & Basumati rice

3. Transfer both sabudana and Basumati rice, cashews to pressure cooker. Add 6 glasses of water and cook as usual till done.

picture-099 Cooked Basumati rice & Sabudana mix

4. On being cooked and the pressure being released , just transfer it to a broad based vessel and add required quantity of sugar and kishmish to it and put it on medium flame stirring continuously bring it to boil.

5. Dissolve saffron strands in a little warm milk and add it to the dish. Peal and powder cardamom and add it too. Lastly add desired quantity of milk and bring it to boil on a low flame stirring continuously, else it will get burnt.

You are done. I typically have some of it warm. Rest of it I serve chilled the next morning with milk and sugar.

picture-242 Ready to serve Sabudana sweet pudding