Tag-Archive for » Sweet «

Paal Payasam (Milk Payasam)

Ingredients:

  • Milk 1 liter (¼ gallons)
  • Raw rice 50 grams (2 ounces)
  • Cashews 6 finely sliced
  • Cardamoms 3 powdered
  • Sugar (depends on how sweetness you want)
  • Pachai Karpooram (Raw Camphor) size of a whole black pepper
  • Ghee (clarified butter) 2 tsp

Procedure:

  1. Prep:
    1. Fry the rice in 1 tsp ghee on low heat till it becomes golden brown.
    2. Let the rice cool
    3. Grind it coarsely and boil it in water and cook it
  2. Heat the milk in low heat until it reduces to half its volume
  3. Add the cooked rice and cook for 5 minutes and remove from heat
  4. While its still hot add sugar, cashews, cardamoms, pachai karpooram, and the left over ghee and stir till the sugar dissolves
Category: Dessert  Tags: ,  Leave a Comment

Sakarai Pongal (Sweet Pongal)

Ingredients:

  • Raw rice 250 grams (½ lb)
  • Paasi paruppu (Moong dal) 50 grams (½ cup)
  • Vellam (Jaggery/Brown sugar) 300 grams (¾ lb)
  • Cashews 10 no
  • Raisin (dry grapes) – 20 no
  • Cardamom 10 split
  • Coconut cut into tiny bits (1/2 cup)
  • Ghee (clarified butter) 100 grams (½ cup)

Procedure:

  1. Fry the moong dal in a pan without oil till it turns light brown
  2. Mix the rice and dal together and and press cook (3 whistles +3 m sim) with water (3 to 4 cups of water for each cup of rice+dal). When cool, open the cooker and lightly smash the rice-dhal mix. Check the consistency, if watery, heat in sim mode further with constant mixing to get desired consistency
  3. Heat ½ cup water in a pan with the brown sugar and boil till the syrup reaches the consistency where if you take a pinch of the syrup between your fingers it should be sticky and form a thread between the fingers
  4. Remove from heat and mix the boiled rice to the syrup
  5. Fry the cashews, raisins and coconut bits, each separately, in 2 tsp ghee till they brown lightly and add to the rice
  6. Add crushed cardamoms and the left over ghee and mix well