Sago Vermicelli Payasam
Ingredients:
1 cup sago
2 cup water
½ cup vermicelli
1½ cup milk
1 cup sugar
3 tbsp ghee
3 cardamom pods
cashew nuts
raisins
Method:
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.
Put vermicelli and fry until it becomes golden brown.
Add this to the Boiling sago. Then put sugar, milk & raisins.
Stir for few minutes until the sugar gets dissolves.
Ready to serve.
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Rice and Coconut Payasam
Ingredients :
1 cup rice
1 cup grated coconut
½ cup jaggery
¼ cup sugar
2 cups milk
¼ cup cashews
2 to 3 tsp golden raisins
2 elaichi
A small pinch edible camphor (optional)
Method :
Soak rice for 15 minutes in little water.
Grind this with grated coconut and boil this till rice gets cooked.
Add jaggery, sugar, and milk to this and cook till jaggery melts.
Fry cashews and raisins in little ghee and add this to the boiling payasam.
Pound elaichis and edible camphor and add this to the payasam.
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Easy Paal Payasam
Ingredients for Easy Paal Payasam:
1 litre fresh milk
500 gms sugar
Handful of long grain rice
Method:
Pour milk into the pressure cooker, add sugar & washed rice.
Close the lid & let it cook. After one whistle keep the cooker on low flame for 30 mins.
Remove it from the gas & let it cool. Ready to serve.
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Bread Pudding – South Indian Desserts Recipes
Ingredients for Bread Pudding:
4 slices bread
½ cup ghee
3 tbsp sugar
2 cardamom pods
2 cups of evaporated milk
Chopped pistachio nuts
Method:
Remove the brown corners of the bread and cut the slices diagonally into half.
Heat the ghee & fry the bread slices until it becomes golden brown.
Drain on a paper towel. In a heavy based pan heat evaporated milk & sugar over medium heat for 10 minutes.
Take out from heat & mix crushed cardamom powder and saffron.
Pour this milk mixture over the bread slices. Garnish with pistachios.
Badam Kheer
Ingredients for Badam Kheer :
1 cup Badam
4 to 6 cups milk
1 cup sugar
½ tsp saffron
a small pinch Kesari powder
Method :
Soak saffron in little cold milk, and keep aside.
Soak badam in hot water for at least 1 hour.
Peel skin and grind the almond into a fine
paste with 1 cup of milk instead of water.
Measure the amount of badam paste and keep the same amount of sugar aside.
Cook the badam paste for 5 to 10 and keep on stirring it constantly, till the flavour comes out.
Now put sugar and keep stirring.
Add the remaining milk, and boil for 10 to 15 minutes.
Add the soaked saffron.
Ready to serve.
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Appam – South Indian Desserts
Appam
Ingredients for Appam:
1 cup rava
½ cup maida
¾ cup wheat flour
1½ cup jaggery
¼ cup milk
oil for frying
2 elaichi
edible camphor
Method:
Soak rava in little water and milk for about 30 minutes.
Combine maida, wheat flour and soaked rava together.
Dissolve jaggery in boiling water and mix this with the flour mixture.
Pound elaichi and add this to mixture.
Add edible camphor.
Make small balls and deep fry in oil.
