Milk Payasam

ingredients

1. raw rice- 1/2 cup

2. sugar- 1 cup

3. milk- 4 cup

4. water- 2 cup

5. cardamom powder- 1/2 tsp

6. cashewnuts fried in ghee- 1 dsp

method

Put all the ingredients from first to fifth in a pressure cooker and cook for 15 minutes. The Payasam is ready. Before serving sprinkle fried cashew nuts. It is better to serve it after chilling.

Ada Pradhaman

ingredients

1. raw rice(to make ada)-200 gm

2. ghee-50 gm

3. molasses(sharkara) -300 gm

4. 2nd extract of coconut milk-600 gm

5. 1st extract of coconut milk-300 gm

6. dry ginger powder-1 gm

7. cunin powder-2 gm

8. cardamom powder-2 gm

9. cashew nuts-70 gm

10. kismiss-50 gm

method

Soak the rice,pound and pass through a fine sieve. Add water little by little to the rice powder and mix smoothly to a fine paste. Pour ghee and mix again till it reaches pouring consistency. Cut a plantain leaf to the size of a handkerchief and wilt it over fire so that it becomes soft. Have several pieces like this. Pour little batter into each leaf rollup and steam in a cooker. When cooked, remove and cut into very small pieces. Dissolve molasses in water ,strain and boil till it becomes syrup of one-thread consistency. Pour the syrup into a vessel on fire and put the ada pieces in it , reduce to one third, pour the second extract. Add all the powders in the first milk and pour into the above mixture. Bring to boil and remove from fire. Add in lightly fried cashewnuts and kismis. Could be served hot or cold.

Note: Readymade ada available in consumer stores may be used instead of making ada at home.

Pal Payasam

ingredients

1. milk- 4 cup

2. sugar-1 cup

3. rawrice- 1 handfull

method

Put ingredients from 1 to 3 in a pressure cooker and cook . After the first whistle lower the fire and cook for 20 minutes. Remove from fire and open the lid only after 45 minutes. Could be served hot or cold.

Ghee Payasam

ingredients

1.Unakkalari rice or short grain rice-180 gm

2. ghee- 90ml

3. jaggery-500gm

4. grated coconut -40 gm

5. cardamom powder-2 gm

6. cashewnut-30 gm

7. raisins-20 gm

method

Pick and wash rice and cook it by adding more than double the quantity of water. When the rice is cooked to a mashing consistency, add the pounded jaggery and allow melting completely.

When the jaggery has melted completely add grated coconut, half the quantity of ghee and stir. Reduce to a thick dropping consistency. Before taking payasam from fire add cardamom powder. Serve hot, garnished with fried cashewnuts and raisins in ghee.