ROSE KHEER/ROSE PAYASAM/ROSE-SAGO KHEER

Rose Kheer/Rose Payasam/Rose-Sago Kheer

Ingredients

• Rose Petals-From 1 Big Rose
• Sago Seeds (Chowari)-1/4 Cup
• Milk-2 Cup (400 Ml)
• Sugar-4 Tablespoon (Up To Your Sugar Level)
• Milkmaid-3 Tablespoon
• Salt- A Pinch
• Rose Essence-2-3 Drops (Optional)

For Crushing

• Rose Petals-5-6
• Honey-1/4 Teaspoon

Method

STEP-1

Crush rose petals (5-6) and honey in a mixer. Set aside.

STEP-2

Cook the sago seeds (chowari) in 3-4 cups of water.

 Let cook until the sago gains size and looks translucent. Remove from fire and drain immediately. Add some cold water. It will keep the sago seeds from sticking to each other. Set aside.

STEP-3

Heat up another vessel.

Add milk along with milkmaid, sugar, rose petals (from 1 big rose) and salt, mix well.

Boil it on low flame until it reduces to ¾.

STEP-4

Then add cooked sago seeds (chowari) and crushed rose. Cook for another 2 minutes.

STEP-5

 Finally add rose essence. (Optional)

Garnish with rose petals just before serving.

PINEAPPLE PAYASAM/PINEAPPLE KHEER/PINEAPPLE-SAGO PAYASAM

Pineapple  Payasam/Pineapple Kheer/Pineapple – Sago(Chowari) Payasam

Ingredients

• Pineapple-1 ½ Cups
• Sugar-3/4 Cup
• Sago Seeds (Chowari)-6-7 Tablespoon
• Salt-A Pinch
• Milk-3 Cup
• Milkmaid-5-6 Tablespoon (Up To Your Taste Level)

Method

STEP-1

Chop the pineapple into very small pieces.

STEP-2

Heat up a frying pan.

Add the chopped pineapple along with sugar and cook, till the sugar gets dissolved nicely and the mixture becomes thick.

(It will take 10-15 minutes).

Set aside. Let it cool.

STEP-3

Cook the sago seeds (chowari) in 3 cups of water.

 Let cook until the sago gains size and looks translucent. Remove from fire and drain immediately. Add some cold water. It will keep the sago seeds from sticking to each other. Set aside.

STEP-4

Heat up another vessel.

Add milk along with milkmaid and salt, mix well.

Keep stirring until well combines. When it reaches boiling point, switch off the fire and let it cool.

STEP-5

Add the cooked sago seeds (chowari) and pineapple mixture to the milk and mix well.

Pineapple payasam is ready to serve.

Note

Do not add pineapple immediately to the hot payasam. The acid in it breaks the milk causing it to curdle. Wait until completely cool and then add the pineapples.

RICE PAYASAM/RICE KHEER

Rice Payasam/Rice Kheer

Kheer is a South Asian rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds.

Prep Time           Cook Time          Ready in       Serves                       

5 min                    25 min                  35min          6-7

Ingredients

• Raw Rice (Jeerekashala Rice/Basmati Rice) – 1/4-1/2 Cup 
• Milk – 4 Cup
• Water – ½ Cup 
• Sugar – 3/4 Cup 
• Condensed Milk - 1/2 Cup (Optional)
• Cashew Nuts – Few
• Raisins -Few
• Cardamom Pods - 4 
• Ghee - 2 Teaspoon

Method

STEP-1

Fry raw rice in a pan for just a minute, remove from flame and let it cool. 

STEP-2

In a blender/mixer grinder add the raw rice and just give a pulse (1-2 seconds) so that it becomes a coarse mixture. Do not grind it.

AFTER A PULSE

STEP-3

Now in a pressure cooker add raw rice,1/2 cup water ,1/2 cup sugar and 2 cups  milk pressure cook for 5-6 minutes. Let it cool.

STEP-4

Take the cooked rice mixture and keep aside.

STEP-5

In another pan add remaining milk, sugar and stir well, on low flame until the sugar dissolves.

STEP-6

Then add the cooked raw rice and stir well.

STEP-7

Add crushed cardamom pods to the mixture.

STEP-8

Stir occasionally and cook till the mixture reduces to 3/4th of the content.

Add condensed milk and stir well. (Optional)

STEP-9

In a pan add ghee, after it heats up add cashew nuts and raisins, fry till it turns golden brown and add this mixture to the kheer.

  STEP-10

  Remove kheer from flame.

ADA PAYASAM IN COOKER

Ada Payasam in Cooker

Ingredients

• Ada-1/4-1/2 Cup/1 Hand Full
• Sugar-1 Cup
• Milk-4 Cup

THARI KANJI/RAVA PAYASAM

Thari Kanji/Rava Payasam

Ingredients

To make 1 glass of Thari Kanji

• Milk -1 glass
• Semolina-1tsp-2tsp
• Sugar-2 tbsp (Add more to sweeten more)
• Salt – a pinch

For seasoning

• Ghee - 1/2 tbsp
• Very finely chopped shallots - 1
• 2 cashew-nuts (made half)
• Raisins  - 3 nos

Method

STEP 1

Boil milk, and add semolina along with sugar and salt .
Cook until semolina is cooked.Switch off the flame.

STEP 2

For seasoning,fry cashew nuts and raisins in ghee and keep aside.

STEP 3

In that same ghee, sauté shallots until golden brown.

STEP 4

Pour golden brown shallots along with ghee and fried nuts and raisins into milk mixture. Traditionally hot Thari Kanji / Rava Payasam are served hot. But the dish tastes yummy if chilled also. Enjoy!!!

THARI KANJI/RAVA PAYASAM

FRUITS KHEER/FRUITS PAYASAM

Fruits Kheer/Fruits Payasam

Ingredients And Method

STEP-1

• Roundly Chopped Grapes (Green)-1/4 Cup
• Sugar-1/4 Cup
• Water -3 Tablespoon

Mix sugar and water in a pan and boil it until sugar melts. Then add chopped grapes to it. Allow to cook 2-3 minutes. Keep it aside and allow cooling. Drain it.

STEP-2

• Finely Chopped Apple-1/2 Portion
• Finely Chopped Banana-1/2 Portion
• Finely Chopped Mango -1/2 Portion
• Sugar-5 Tablespoon

In a pan add all these ingredients together and allow cooking about 4-5 minutes. Keep it aside and allow cooling.

Step-3

• Milk-4 Cup
• Sugar -1 Cup
• Vermicelli-2 Hand Full

Boil milk, and then add vermicelli and sugar. Cook for 10 minutes in low flame .Keep it aside and allow cooling.

Step-4

• Chowari(Sago)-3 Tablespoon
• Water – 1 Cup

Soak sago / chowari in water for 1 hour.  After that you will find that it is fluffy and soft. Drain the water completely and keep it aside. 

In a bowl, add 1 cup of water and bring it to boil.  Now add the soaked sago pearls to it and let it cook until sago becomes soft and transparent. Keep it aside and allow cooling.

Step-5

• Chopped Nuts And Almonds-Few

Dry roast nuts and almonds.

STEP-6

Mix all the ingredients. Fruit payasam is ready to serve.

ALMOND PAYASAM/ALMOND KHEER

 Almond Kheer

It is a sweet and creamy Indian dessert made from badam (almonds) and milk as base ingredients with slight touch of ghee and rose water for extra flavor. This dessert is also high-energy sweet dish suitable for kids due its generous use of almonds.

Prep Time           Cook Time          Ready in              Serves                  Cuisine

                                                                                       6 Adults               North Indian

Ingredients

• .Almonds                             - 1 cup (soaked overnight in water)
• .Sesame seeds                     -1/4 cup (soaked overnight in water)
• .Ghee                                   - 2 tblsp
• .Sugar                                  - 1cup
• .Milk                                    -4 cup
• .Rose Water                     -1tsp

Method

STEP-1

.For preparing almond kheer, grind the almonds and sesame seeds to a fine paste.

STEP-2

.Heat ghee in a heavy bottomed pan and fry the ground paste until brown in color.

STEP-3

.Add milk and sugar. Allow it to cook in low flame until the mixture thickens. Remove it from flame and add rose water.
.Almond kheer ready .serve hot.

ALMOND KHEER