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Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Sunday, April 13, 2014

Nurukku gothambu Payasam / Cracked wheat Payasam


INGREDIENTS:
  • Cracked wheat / Sooji Gothambu - ½ cup
  • Jaggery - 250 gm
  • Thick coconut milk - 1 cups
  • Medium thick coconut milk - 2 cups
  • Coconut slices - 1 tbsp
  • Sesame - 1 tsp
  • Cumin seed - 1 tsp
  • Cardamom Powder -  ¼ tsp
  • Dry ginger powder -  ¼ tsp
  • Cashew nuts - 10 nos
  • Raisins - 2 tbsp

PREPARATION METHOD:
  • Mix Jaggery in water till dilute it.
  • Filter jaggery and keep aside.
  • Cook the cracked wheat in water.
  • Heat a heavy bottomed pan and add 3 tsp ghee.
  • Add cooked cracked wheat into it and sauté for 2 -3 minutes.
  • Add the jaggery to cooked wheat and mix well.
  • Cook the cracked wheat in jaggery till the water in the jaggery is almost dries up.(stir continuously)
  • Add medium thick coconut milk and let it boil.
  • When the payasam starts boil, add thick coconut milk and boil for a minute and turn off the stove.
  • Add dry ginger powder and cardamom powder and stir well.
  • Heat the remaing Ghee in a pan.
  • Fry coconut cut in light brown colour.
  • Fry cashew nut, raisin, cumin seed, sesame.
  • Add this seasoning to the payasam

Saturday, February 8, 2014

Carrot Payasam / Carrot Kheer



INGREDIENTS:
  • Grated Carrot - 1 cup
  • Milk - 2 cups
  • Sugar - ¼ cup
  • Ghee - 2 tbsp
  • Cashew nuts - 10 nos
  • Cardamom powder - 2 -3 pinch
PREPARATION METHOD:
  • Heat ghee in a heavy bottomed pan.
  • Lightly fry cashew nut  in it and remove from ghee, keep it aside.
  • Add the grated carrots and saute on medium heat till the carrots change the color.
  • Add 2 cups of milk into it and mix well.
  • On medium heat cook it well until the carrot absorbs the milk.
  • Add sugar into it and mix well.
  • Add remaining milk into the cooked carrot and let it boil for another 5 minutes.
  • Remove it from the fire and add cardamom powder and fried cashew nut.
  • Mix well and serve.

Tuesday, September 4, 2012

Beetroot Halwa



A variety dessert prepared by using Beetroot.

INGREDIENTS:
  • Grated Beetroot -2 cups
  • Milk - 2 cup
  • Sugar - ½ cup to 3/4 cup  (or as needed)
  • Ghee - 3 tbsp
  • Cardamom powder - ¼ tsp 
  • Almond slices - few
  • Pista slices - few
PREPARATION METHOD:
  • Heat ghee in a Pan.
  • Add the grated beetroot and saute on medium heat for 5 minutes.
  • Add milk and cook till the milk gets completely absorbed.
  • Add the sugar and stir well.
  • Add the cardamom powder and cook in low heat till the ghee oozes out.
  • Remove from fire and let it cool.
  • Garnish with almond slices and pista slices and cut it in a desired shape.

Sunday, September 2, 2012

Pineapple Payasam



A Sweet and tangy dessert. Its a variety payasam which has a distinct sweet and tangy taste.

INGREDIENTS:
  • Finely chopped pineapple - 2cup
  • Sugar- 1 cup
  • Jaggery - 1 cup
  • Thin coconut milk - 3 cup
  • Thick Coconut Milk - 1 ½ cup
  • Dried Ginger powder - ¼ tsp
  • Cardamom powder - ¼ tsp
  • Ghee  - 3 tbsp
  • Cashew nuts- 10 nos
  • Raisins - 1 tbsp
  • Sesame - 1 tsp
  • Cumin seed - 1 tsp

PREPARATION METHOD:
  • Add little water in jaggery, let it dissolve and filter it.
  • Heat a heavy bottomed pan, add ghee into it.
  • Add chopped pineapple into it and saute well till it becomes soft. 
  • Add sugar and  filtered jaggery into the cooked pineapple and mix well.
  • Stir continuously and allow to cook.
  • When the pineapple absorbs the jaggery, add thin coconut milk.
  • Stir well and let it boil.
  • When it begins to boil, add thick coconut milk, mix well and boil for a minute.
  • Turn off  the stove and add cardamom powder and ginger powder.
  • Heat 1 tsp of ghee in a pan.
  • Fry cashew nut, raisin, cumin seed, sesame.
  • Add this seasoning into the payasam and mix well.



Sunday, July 15, 2012

Sweet Boli



Boli is a stuffed sweet paratha like dish. It is usually served with paal paayasam / semiya payasam (rice pudding) in sadya, popularly in southern part of kerala.It can be served as both dessert and snack.

INGREDIENTS:
  • Channa dal (Kadalaparippu) – 1 cup
  • Wheat flour  or maida – 1  cup
  • Rice flour – ¼ cup 
  • Sugar – 1  cup 
  • Gingelly oil –  ¼  cup
  • Ghee - 2 tbsp 
  • Cardamom powder – ¼ tsp
  • Turmeric Powder - A pinch 
PREPARATION METHOD:
  • Mix wheat flour or maida and turmeric powder together .
  • Add water to the flour and knead it with hands gently until the dough becomes soft like chappathi.
  • Add gingelly oil on top of the dough and  keep aside for 1 hour.
  • Cook the channa dal in water in a pressure cooker for 2 whistle.
  • Drain the excess water and grind it into fine paste(without water).
  • Heat a pan and add channa daal paste,sugar, cardmom powder and 1 tbsp ghee in to it and mix well.
  • Stir continuously and cook the mixture.
  • Turn off the stove when the sugar melts and the mixture seperates from the pan and let it cool.
  • Make the flour dough into small balls(poori size).
  • Roll out the dough, place the daal mixture in the center and wrap it closely.
  • Roll it again into round shape as thin as possible.
  • Use rice flour to avoid stickiness.
  • Heat the tawa and cook both sides of the rolled boli by smearing little ghee.
Recommended Combination: Serve with Paalada / semiya payasam/ paalpayasam


Thursday, April 22, 2010

Adapradhaman


Pradhaman stands first amoungst all dishes in a traditional Kerala Sadya.
Rice Ada can be used to prepare a very delicius Payasam, otherwise known as Ada Pradhaman or Rice Ada Poridge.

INGREDIENTS:
  • Rice Ada -200gm
  • Gaggery -500 gm/ 1 lb
  • Ghee - 4 tbsp
  • Cashew nut - 10 nos
  • Coconut cuts - 2 tbsp
  • Thick Coconut Milk - 2 cup
  • Sesame seed - 1 tsp
  • Cumin seed - 1 tsp
  • Raisin -2 tbsp

PREPARATION METHOD:
  • Add Ada to 3 cup of boiling water.
  • Cover the vessel and allow to remain for 15 minutes.
  • Wash Ada in cold water and drain it.
  • Put 2 tbsp ghee in a pan.
  • Add AdA in it and saute for 3 minutes.
  • Mix Jaggery in water till dilute it.
  • Filter jaggery and add the jaggery to Ada and saute it. 
  • Once the Ada cooks in jaggery, add coconut milk.
  • Turn off the stove.
  • Heat the remaing Ghee in a pan.
  • Fry Coconut cut in brown colour.
  • Fry Cashew nut, Raisin, cumin seed, sesame.
  • Add this seasoning to the payasam.
Recommended Combination:usually in Sadya Ada Pradhaman is served with Pappadam and Pazham.

Tuesday, March 23, 2010

Kadalapradhaman



Kadala payasam is prepared using kadala parippu, otherwise known as Channa daal with jaggery in coconut milk. Its a main item in sadya, especially in Kerala.

INGREDIENTS:
  • Channa daal(kadala parippu) -1 cup
  • Gaggery -2 cup
  • Ghee - 4 tbsp
  • Cashew nut - 10 nos
  • Coconut cuts - 2 tbsp
  • Thin coconut milk - 2 cup
  • Thick coconut Milk - 1 cup
  • Sesame - 1 tsp
  • Cumin seed - 1 tsp
  • Dry Ginger powder(chukku podi)- ¼ tsp
  • Cardamom powder - ¼ tsp
  • Raisin -2 tbsp
  • water - ½ cup

PREPARATION METHOD:
  • Cook Daal in a pressure cooker.
  • Mash the Cooked daal.
  • Put 2 tbsp ghee in a pan.
  • Add mashed daal in it and saute for 3 minutes.
  • Mix Jaggery in water till dilute it.
  • Filter jaggery and add the jaggery to daal and saute it. 
  • Once the daal cooks in jaggery and bubbles appear add  thin coconut milk and let it boil.
  • Add thick coconut milk and dry ginger powder, cardamom powder and stir well.
  • Turn off the stove.
  • Heat the remaing ghee in a pan.
  • Fry coconut cut in brown colour.
  • Fry cashew nut, raisin, cumin seed, sesame.
  • Add this seasoning to the payasam
Recommended Combination: Serve with Pazham and Pappadam.

Monday, March 22, 2010

Mysore Pak



Mysore Pak is a very delicious sweet which can be added to your desert menu. The preparation method is simple enough for a starter.

INGREDIENTS:
  • Besan - 1 cup
  • Ghee - 1 cup
  • Sugar - 2 cup

PREPARATION METHOD:
  • Grease a pan well with Ghee to pour the prepared batter.
  • Mix Besan and ghee together in a dosa batter consistency.
  • Heat a pan, add sugar and water(till the sugar is immersed in water)
  • Boil this syrup by stirring constantly till one-thread consistency is reached. 
  • Add Besan Ghee mix to the sugar syrup and stir continuously and quickly in medium flame 
  • Once the batter thickens, you will see big bubbles appearing.
  • Turn the flame off, keep stirring for couple of minutes and keep it apart.
  • Pour the batter into thegreased pan and let it cool for about 2 hours.
  • Cut it in any desired shape.
Recommended Combination: Serve with spicy kerala mixture.



Semiya Payasam



Semia Paayasam is made of fried Vermicelli cooked in milk and Cardamom powder, seasoned with fried Cashew nuts and Raisins.

INGREDIENTS:
  • Semiya/ Vermecilli - ¼ cup
  • Milk - 3 cups
  • Sugar - 1 ¼ cup
  • Water-1 cup
  • Ghee -2 tsp
  • Cardamom Powder- 2 pinch
  • Cashew nut - 10 nos
  • Raisins - 10 nos

PREPARATION METHOD:
  • Heat 1 tsp of ghee in a pan.
  • Fry raisins and Cashew nut and remove from the pan and keep aside.
  • Add one more tsp of ghee.
  • Add vermicelli and stir till it becomes golden colour.
  • Add water and 1 cup of milk to Vermicilli,let it boil and keep stirring occasionally.
  • Once the Vermicilli is half cooked add Sugar, Cardamom powder and remaining milk and stir the mix.
  • Reduce the heat, cover the pan and cook the payasam in low heat for 45 minutes.
  • Turn off the stove, add fried Cashewnut and Raisin and mix well.
Recommended Combination:Served hot or cold

Paalada Pradhaman



Paalada Pradhaman is yet another popular paayasam served during auspicious occassions in family.
It is made up of Rice Ada cooked in Milk with Sugar.

INGREDIENTS:
  • Rice ada(ready made) - ½ cup
  • Milk- 4 cups
  • Sugar- 1 cup
  • Ghee - 2 tsp

PREPARATION METHOD:
  • Soak rice ada in boiling hot water for 10 minutes and rinse them in cold water.
  • Heat a pan and add ghee.
  • Add Ada in to the ghee and saute for 2 minutes.
  • Add Milk and Sugar into it,let it cook and keep stirring occasionally.
  • Once the Ada is cooked, reduce the heat.  
  • Cover the pan and cook the payasam in low heat for 45 minutes.
  • (you can add cardamom powder if you like the taste)
  • Remove from fire.


Paal Payasam



Paal Paayasam is a popular one which is made of rice and milk. Its tasty and is made during auspicious occassions in the family.

INGREDIENTS:
  • Milk - 3 cups
  • Sugar - 1 ¼ cup
  • Raw Rice - 6 tbsp

PREPARATION METHOD:
  • Add Milk, Rice and Sugar in a Pressure cooker and stir well.
  • Close the cooker with the weight on it.
  • Cook the payasam in low heat for 1 - 1.5 hr.
  • Turn off the stove, open the cooker after 10 minutes we can see the payasam in Rose colour.
Recommended Combination: good to serve with sweet Boli.

Custard


Custard, a popular dessert item is prepared using fruits and custard mix. We can use any fresh nicely cut fruits while making this dessert.

INGREDIENTS:
  • Milk -2 cup
  • Custard powder- 2 tbsp
  • Chopped Fruits -1 cup
  • Sugar - ¼ cup

PREPARATION METHOD:
  • Apple, pear,Banana and Strawberry cut in to small pieces.
  • Mix Custard powder in ¼ cup cold milk and keep aside.
  • Boil remaining Milk with Sugar.
  • Add Custard milk and let it boil for few minutes.
  • Remove it from fire and let it cool.
  • Mix it with fruit and refrigerate and use. 
Recommended Combination:Served cold.

Carrot Halwa



Carrot Halwa is a dessert prepared using grated Carrot cooked with Milk, Ghee and Sugar.

INGREDIENTS:
  • Grated Carrot -2 cup
  • Milk - 2 Cups
  • Sugar - ½ cup
  • Ghee - 3 Tbsp
  • Cashewsnuts - 12 nos
  • Cardamom powder - pinch

PREPARATION METHOD:
  • Heat ghee in a Pan.
  • Lightly fry cashewnut and remove from ghee.
  • Add the grated carrots and stir fry on medium heat till the carrots change the colour.
  • Add milk and cook till the milk gets completely absorbed.
  • Add the sugar and stir well.
  • Add the cardamom powder and cook in low heat till the ghee oozes out.
  • Remove from fire and let it cool.
  • Garnish with fried Cashew nut and cut it in a desired shape.