Just a Custard Pudding!!! A recipe I would never attempt to make and using just the Custard Powder is out of question. Few years back my kids happened to eat this Custard Pudding at our friend's place in Malaysia. A locally popular Malaysian Dessert prepared with custard & sweet corn kernels. Since then they had been pestering me to make this Custard Pudding. The simplest form of a pudding, the basic.
I usually prepare this Custard Pudding for Fruit Salad, but I have never served it as such before. Even if it is Custard Pudding I would love to prepare the one from Scratch like the one for Creme Caramel. But if you are craving for something sweet and simple then this Custard Pudding is sure to appease your Sweet Tooth. If you are looking for an easy dessert, then nothing could be better than this Custard Pudding. This Custard Pudding can also be served along with Fruit Salad, or simply cook it up with Caramel for a simple Caramel Custard Recipe.
This is a basic recipe prepared with ready made Custard Powder, Milk & Sugar. Few ingredients, less cooking time and few hours of setting time in refrigerator - there you go with one of the simplest but tastiest Dessert. Serve this Custard Pudding topped with few Cherries or Strawberries for an old fashioned treat.
Adjust the amount of Sugar to suit your sweet preference.
This Custard Pudding is mildly sweetened.
I have used ready made Vanilla Custard Powder in this recipe.
Can make the same recipe from scratch. Just follow the instruction as for Creme Caramel Recipe, skip making Caramel for the Pudding and there you go with a simple Custard Pudding.
STRAWBERRY PUDDING
When you have a whole batch of Strawberries, what would you do? Try your hand with your favourite recipes? I ended up making Milk Shakes, Puddings and my daughter added them in Cakes. During our visit of Cameroon Highlands, my daughter satiated her cravings for Strawberries to the utmost that she recently told me she literally overcame with her craze for Strawberries. When we saw the markets flooded with Strawberries we bought boxes & boxes impulsively only to wonder what to do with them, once we finished eating fresh fruits. I stored them in the freezer and it lasted for several months.
Fresh Strawberries added an all-natural flavour into the dishes it was added into giving a naturally pink hue making the dishes adorable. My son is recently in love with Pink coloured food and I saved few Strawberries until he was home to make these Strawberry Puddings. This is an Old-fashioned Strawberry Pudding made with Fresh Cream, Milk, Gelatin and Fresh Strawberries. This is a perfect dessert as it is rich, creamy and delicious with all-natural flavours from fresh Strawberries.
If you’re used to buying the instant pudding mixes and then you should try this homemade Strawberry Pudding recipe. I am sure you won’t go back to those packets ever again! Quick & Easy recipe with simple ingredients, which most of us would have in our pantry.
Strawberry Pudding makes a rich, cool Strawberry-flavoured dessert that comes together within minutes! Simply cook the pudding, chill it in the refrigerator until firm, and unmold for an elegant, sweet ending to any meal. This is a simple Dessert recipe which can be incorporated into your Party menu within no time. Also, this Strawberry Pudding isn't overly Sweet. Garnish the Strawberry Pudding with Strawberries or thin Strawberry Slices. For an extravagant and rich dessert, serve this simple Strawberry Pudding with Whipped Cream. This Strawberry Pudding is a wonderful Dessert, rich, creamy, smooth with a nice Strawberry flavour.
Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM
Preparation Time - 10 -15 Minutes
Cooking Time - 10 -15 Minutes
Setting Time - 4 - 5 Hours
HOW TO MAKE STRAWBERRY PUDDING
STRAWBERRY PUDDING
INGREDIENTS :
Strawberry Puree - 1/2 Cup(of 10-12 Strawberries)
Fresh Cream/Whipping Cream - 3/4 Cup
Full Cream Milk - 11/4 Cups
Water - 1/2 Cup
Gelatin- 1 Tspn
Sugar - 1/2 Cup
Corn Flour - 3 Tbspn
For Garnishing:
Fresh Strawberry/Strawberry Slices - Few
STRAWBERRY PUDDING
METHOD:
Hull the Strawberries and cut them into small pieces.
Puree the Strawberries.
Strain through a sieve, if you need to remove the seeds. (Optional)
Boil 1/2 Cup of Water, add the Gelatin Powder and boil it on a low flame until well combined. Keep it aside.
Mix Corn Flour along with few teaspoons of cold water without any lumps and keep it aside.
Pour Fresh Cream/Whipping Cream in a wide bowl and boil it on a low flame stirring continuously for a few minutes.
Add Sugar to the above and cook on a low flame until Sugar dissolves.
Add the dissolved Gelatin mix and cook for another few minutes stirring continuously.
Stir the ingredients well while you cook the mixture.
This is to ensure that no lumps are formed in the Pudding.
Pour in the Corn Flour mixture and cook on a low flame stirring continuously.
Cook until the mixture thickens and slightly sticks to the ladle.
Switch off the flame.
Pour in the pureed Strawberry to the above mixture and mix well until well combined.
Switch on the flame and cook the Strawberry Pudding on a low flame stirring continuously for few more minutes.
Can add few small pieces of Strawberry to the pudding and switch off the flame.
Allow the Strawberry Pudding to cool down.
Pour it into the Pudding mould or any other serving bowl of your choice.
Refrigerate the Strawberry Pudding for about 4-5 Hours or until you serve the dish.
Serve the Strawberry Pudding chilled.
Garnish it with Fresh Strawberry or few Slices of Strawberry.
If you need to unmold, run a thin knife around the edge. Invert mould (or moulds) onto a serving plate.
STRAWBERRY PUDDING
NOTES :
The trick for smooth & silky-textured Strawberry Pudding is to simply stir, stir & stir!
If you leave it unattended while cooking, you will end up with a lumpy mess, so the most important point to remember is, don’t forget to stir!
I have used Full Cream Milk and Fresh Cream in this recipe.
Can substitute Fresh Cream with Coconut Cream & Thick Coconut Milk for a dairy-free Strawberry Pudding Recipe.
Can substitute Gelatin with China Grass.
I have used 1/2 Cup of Sugar in this recipe, adjust to suit your taste preference.
Can substitute Sugar with Honey.
Good quality Strawberries have a sweetness of its own. So adjust the sweetness accordingly.
Can use Vanilla Extract/Strawberry Extract to flavour the dessert.
I have not added any extra flavourings, additives or artificial food colours in this recipe.
If you like tiny bits of Strawberry pieces in the Pudding can add about 1/4 Cup of Strawberry cut into small pieces.
Can also Serve the Strawberry Pudding topped with Whipped Cream.
COCONUT PUDDING - TEMBLEQUE
An Old-fashioned Coconut Pudding made with fresh Coconut Milk, Gelatin and Fresh Coconut Slices. This is a perfect dessert as it is rich, creamy and delicious. I love things made with Coconut, Coconut Milk, Tender Coconut or in Coconut Oil. The Malayalee in me secretly pops out to reach my hands on anything prepared in the name of Coconut. My kids always tease, saying that it reflects the true Keralite sense in me that I am genetically made up to like the ingredient. Coconut has always been my favourite ingredient ever. Needless to say, that I use Coconut and Coconut products lavishly in my kitchen.
This Coconut Pudding is truly a Tropical dish found throughout the world where Coconut is found in abundance. This wonderful Coconut Pudding is called as Tembleque, which means "wiggly," is famous throughout Puerto Rico. Coconut Pudding/Tembleque recipe makes a rich, cool coconut-flavoured dessert that comes together within minutes! Simply cook the pudding, chill it in the refrigerator until firm, and unmold for an elegant, sweet ending to any meal. For this Coconut Pudding, I used freshly extracted thick coconut milk with some coconut cream instead of Fresh Cream and have flavoured it with Pandan/Screwpine essence for a tropical touch.
This is a simple Dessert recipe which can be incorporated into your Party menu within no time. Also, this Coconut Pudding wasn't overly Sweet. Garnish the Coconut Pudding with tender Coconut Slices or for a much-flavoured version serve it with Toasted Coconut. For an extravagant and rich dessert, serve this simple Coconut Pudding with Whipped Cream. This Coconut Pudding is a wonderful Dessert, rich, creamy, smooth with a nice Coconut flavour.
Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM
Preparation Time - 10 -15 Minutes
Cooking Time - 10 -15 Minutes
Setting Time - 4 - 5 Hours
HOW TO MAKE COCONUT PUDDING - TEMBLEQUE
COCONUT PUDDING - TEMBLEQUE
INGREDIENTS :
Fresh Cream/Coconut Cream - 3/4 Cup
Water - 1/2 Cup
Gelatin- 1 Tspn
Sugar - 1/4 cup Fresh Coconut Milk - 2 Cups(Thick)
Vanilla/Pandan Essence - 1/2 Teaspoon
Corn Flour - 2 Tspn
Fresh Coconut Slices - Few
Boil 1/2 Cup of Water, add the Gelatin Powder and boil it on a low flame until well combined. Keep it aside.
Mix Corn Flour along with few teaspoons of cold water without any lumps and keep it aside.
Pour fresh Cream in a wide bowl and boil it on a low flame stirring continuously for few minutes.
Add Sugar to the fresh cream and cook on a low flame until Sugar dissolves.
Add the dissolved Gelatin mix and cook for another few minutes stirring continuously.
Stir the ingredients well while you cook the mixture.
This is to ensure that no lumps are formed in the Pudding.
Pour in the Vanilla Extract/Pandan Essence to the above mixture and mix well.
Pour in the Corn Flour mixture and cook on a low flame stirring continuously.
Cook until the mixture thickens and slightly sticks to the ladle.
Switch off the flame.
Pour in the thick Coconut Milk to the above mixture and mix well until well combined.
Switch on the flame and cook the Coconut Pudding on a low flame stirring continuously for few minutes.
Add freshly grated/sliced Coconut to the pudding and switch off the flame.
Allow the Coconut Pudding to cool down.
Pour it into the Pudding mould or any other serving bowl of your choice.
Refrigerate the Coconut Pudding for about 4-5 Hours or until you serve the dish.
Serve the Coconut Pudding chilled.
If you need to unmold, run a thin knife around the edge. Invert mould (or moulds) onto a serving plate.
NOTES :
I have used freshly extracted home-made thick Coconut Milk and fresh Cream in this recipe.
Can substitute Fresh Cream with Coconut Cream for a dairy free Coconut Pudding Recipe.
Can substitute Gelatin with China Grass.
I have used 1/4 Cup of Sugar in the recipe, adjust to suit your taste preference.
Pandan flavour in Coconut based desserts go hand in hand.
Can use Vanilla Extract/Coconut Rum to flavour the dessert.
Soft and tender Coconut Slices tastes great when garnished in this Coconut Pudding.
Can also use the tender slices from Tender Coconut.
Can also Serve the Coconut Pudding with Toasted Coconut Slices/freshly grated Coconut.
COCONUT PUDDING - TEMBLEQUE
TRIVIA - A QUICK NOTE:
How to make Toasted Coconut:
Toasted, shredded coconut makes a deliciously sweet and crunchy topping for all types of desserts, like Coconut Pudding/Tembleque, Coconut Ice Cream, Cakes etc.,
To toast shredded coconut, pre-heat an Electric Oven 400°F/200°C.
Spread the grated coconut evenly on the pan in a single layer.
Toast, stirring occasionally until coconut turns golden brown and crisp for about 7-10 minutes.
Note:
The high-fat content in coconut can make the shredded pieces go from golden brown to black and charred, within minutes.
Once the coconut turns into light golden brown in colour, remove the pan from the oven.
Immediately transfer the toasted coconut from the hot pan to a flat plate.
This will prevent the pan’s residual heat from over-cooking the coconut.
Allow the toasted Coconut to cool down before storing it in airtight containers.
Can use the toasted coconut as a garnish in Coconut Pudding, Coconut Ice Cream, Cookies, Cakes etc.,
What do you do when you land up with a mountain of fresh lychees? You devour the juicy fruit as fresh as it is. But as the days tick by and a few remaining batches stare at you with wide red eyes from the refrigerator, a brilliant plan pops into your head. Turn them into an old-fashioned, creamy dessert! This easy lychee pudding uses freshly puréed fruit, full cream milk, and gelatin to create a silky, refreshing treat. It is a spectacular tropical dessert that sets perfectly within hours, offering a rich and elegant finish to any home-cooked meal.
This is a simple stove-top Chocolate pudding. The best about this recipe is that it is very easy to make, yet it is rich, creamy and delicious. When it comes to desserts, I feel puddings are always a delight and infinitely adaptable to your whims. As simple as it is, but you can make it look more glamorous with a little bit of dressing. Just a dollop of whipped cream, some chocolate shavings or just dust some cocoa powder over the pudding, they can really dazzle your palate.
The process of making pudding is quite simple. Puddings are usually made with milk or cream, sweetened and thickened by cooking them briefly on the stove top or in the oven. Unbaked puddings get their thickness and rich, creamy and silky texture from a mixture of corn starch and egg yolks. Needless to say, Chocolate pudding gets its intense flavour from the chocolate.
Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 6
Author - SM
Preparation Time - 5-10 Minutes
Cooking Time - 5 -10 Minutes
Setting Time - 3 -4 Hours
HOW TO MAKE CHOCOLATE PUDDING
INGREDIENTS :
Milk - 2 Cups
Sugar - 1/4 - 1/2 Cup
Cocoa Powder/Cooking Chocolate - 1/3 Cup
Corn Starch - 4 Tspn.
Egg Yolks - 3 (Large)
Vanilla Extract - 2 Tspn.
Salt - 1/4 Tspn.
Whipping Cream - 3/4 Cup
METHOD :
Mix 11/2 Cups of Milk, Sugar, Cocoa Powder in a Sauce Pan.
Cook this is on a medium high heat.
Once cooked, remove from fire and keep it aside.
Whisk the remaining 1/2 cup of Milk with Corn Starch, Salt, Egg Yolks and Vanilla Extract in a bowl.
Gradually whisk the above hot milk and cocoa mixture into the egg mixture until well incorporated.
Cook this mixture over medium-high heat whisking constantly, until it comes to a full boil.
Reduce the heat and whisk again until the mixture thickens for about 2 -3 minutes.
Pour this into small cups.
Cover the cups and refrigerate it for 3-4 hours or until set.
Serve the Chocolate Pudding with a dollop of whipped Cream on top.
NOTES :
Whisk the mix throughout the cooking process.
If you have lumps in the pudding, strain it through a fine-mesh.
The pudding mix would be slightly thin and runny when warm.
But it would be firm enough when cooled.
Smooth the pudding tops gently against the surface before refrigerating.
Put a cling wrap on top or cover the pudding mould/cups before refrigerating.
Adjust the amount of sugar according to your taste preference.
Pudding stays good for 3-4 days in the refrigerator.
Crème Caramel
Crème Caramel, Flan, or Caramel Pudding is one of the 'WORLD'S GREATEST DESSERT'. A custard dessert with a soft layer of caramel on top. Historians say that Crème Caramel was ubiquitous in European palates in early days. Crème is just the Plain Custard, and the Caramel is the sugar syrup cooked to caramelize. This has become one of the most popular and favourite dessert served all around the world. Crème caramel is one of the oldest and classic desserts.
Some recipes call for Instant custard powder, which makes the work more simple. And a vegetarian version can be cooked where eggs can be substituted with Agar-agar/China grass/Kanten (sea weed). It gives a smooth, glossy finish to the puddings. Even Gelatin (which is derived from the collagen inside animals’ skin and bones) serves the purpose.
This is the first pudding recipe I tried during my college days. My first attempt was a disaster, especially with the Caramel, it had burnt and gave a bitter taste to the pudding. But with few trials & errors, I was able to perfect the dish. I mostly bake this pudding in an Oven. But another method also yields good results.
I love the soft caramel on top, vanilla flavour and creamy consistency. It is elegant and absolutely delicious. I feel that it is a treat both to my eyes and taste buds.
Recipe Type - Pudding, Dessert
Difficulty - Medium
Serves - 6
Author - SM
Preparation Time - 15-20 Minutes
Cooking Time - 45 Minutes - 1 Hour
Setting Time - 3 -4 Hours
HOW TO MAKE CREME CARAMEL
INGREDIENTS:
For Caramel:
Sugar - 1/2 Cup + 1 Tablespoon
Warm Water - 2 Tablespoons
For Caramel, add Sugar and Warm Water in a heavy bottomed pan and heat it evenly in a very low flame.
Heat it until it turns into a light golden brown colour.
Pour this Caramel into a 7"(18 cm) Cake pan or into a pudding mould.
Swirl the caramel evenly, coating all the sides of the pan. Leave it aside.
Pour the Milk along with Vanilla Extract into a sauce pan and heat the milk (Do not bring it to boil).
Leave it aside to cool down slightly.
In a separate bowl, beat the Eggs and Sugar until well combined and fluffy.
Add Corn starch to the above and mix well.
Pour the Egg mixture into the warm milk slowly and mix well.
Leave it to rest for a while.
Break the bubbles that have formed on top of the mixture.
Pour this into the Caramel coated Cake pan / Pudding Mold.
Double Boiling:
Double boil this in a steamer for 45 minutes.
Cool Completely. Cover and refrigerate it for 3–4 hours.
Unmould the Pudding before serving.
Baking in an Oven:
Place the Cake pan in a Larger Pan.
Pour hot water into the bottom of the Large pan until half way.
Bake it in a preheated oven at 180 degree Celsius for about 45 minutes to 1 Hour.
Cool Completely. Cover and refrigerate it for 3–4 hours.
Unmould the Pudding before serving.
In Microwave Oven :
Place 1/4 cup sugar and the warm water in a microwave-oven proof dish, and cook uncovered at HIGH for 2 minutes.
Stir well then cook, uncovered, for another 3-4 minute or until the Caramel turns into a light golden brown colour & keep it aside.
Pour the beaten egg mixture into the caramelized dish and cook covered, on HIGH, for 10–12 minutes.
Turn the pan halfway through and cook for another 5–7 minutes, or until set.
Cool, unmould and serve,
Notes:
It's always advisable to use warm water for caramelizing the sugar.
Adding corn starch is truly optional.
Can adjust the cooking time according to your oven settings.
Cool it before refrigerating.
Decorate if desired.
Use suitable bowls for each method.(double boiling, baking or in microwave)
If you turn the caramel custard out immediately, the caramel would stay at the bottom of the pan.
Turn them out just before serving or the caramel will lose its colour.
Do not use a non-stick pan to make the caramel, it will crystallize.
For a richer crème caramel, can add two extra egg yolks.(optional)
A collection of payasams, pradhamans and kheers for every Sadhya
Delicious Payasams for a Sadhya: The King of Every Onam & Vishu Feast
Payasams & Pradhamans for Sadhya — No ഓണസദ്യ (Onasadhya) or Vishu Sadhya is ever complete without its final course: the പായസം (Payasam). This is your guide to the classic South Indian payasams and pradhamans that complete a Kerala banana-leaf feast, from Palada to jaggery rich Ada Pradhaman, each one a small tribute to the King who visits once a year.
Lychee Syrup Recipe: Fresh or Canned, No Preservatives
Lychee syrup is the easiest way to turn a glut of fresh or tinned lychees into a versatile homemade fruit syrup. Made with just sugar, water and a splash of lemon, this preservative free lychee syrup keeps for months and adds an exotic, floral sweetness to mocktails, cocktails, iced teas and desserts. No fancy equipment, no artificial colours, just real fruit.
What do you do when you land up with far too many fresh lychees, and a few tins of canned ones besides? You devour the fresh fruit first, of course.
But as the days go by and a few batches still sit in the fridge staring back at me with wide red eyes, the plan of converting them into something else pops into my head. Pudding? Sorbet?
Or go to the extent of converting it into lychee syrup?
Making syrups seemed tedious at first, but once I got the knack of it, I realised it is one of the simplest recipes going, needing only a bit of time and patience. Over the years I've made my own versions of the fruit syrups I love most.
The lychee (Litchi chinensis) is a highly revered subtropical fruit with an imperial heritage rooted in Southern China, cultivated for over a thousand years. Ancient rulers prized it so highly that royal couriers rode vast distances just to bring fresh harvests to the palace.
From its ancestral home, the fruit spread across Southeast Asia, finding a second home in the hills of Northern Thailand. Today, regions like Chiang Mai are famous for their lychee orchards, making it a true symbol of Thai hospitality and seasonal abundance.
My Nostalgia and Memory
Along with lychees comes the memory of our first trip to Thailand in 2009. It happened to be their National Tourism Week, and they handed a big packet of fresh lychees to each passenger landing at Suvarnabhumi International Airport in Bangkok. We had four big packets in our hands!
We were caught up sorting our entry visas and waiting for a taxi. Suddenly, an old lady pulled my hand. Alarmed, I turned to her.
There beside me stood a lovely old lady, beaming with pride. "These lychees are from Chiang Mai, enjoy them!" she said, with a warm, pleasant smile.
I thanked her and promised I would eat them right away. True to my word, we gobbled up a whole packet within no time. They were so fresh, tasty and juicy, my very first taste of that memorable, authentic lychee flavour.
Naturally, we sneaked back to the counter and got hold of two more packets. I still remember that evening twilight at the Bangkok airport, waiting for our taxi to Pattaya with our fresh lychees and the memory of that sweet old lady.
Throughout our stay, I stored the lychees in the hotel room fridge and relished them heartily. I even brought a packet home with us. Even now, all these years later, I still instantly relate lychees to that beautiful trip to Thailand.
Preservative Free Lychee Syrup
The Simple Formula
Water, sugar and lychees are all you need to make this lychee syrup at home. Boil sugar and water along with fresh or canned lychees until it reaches one string consistency, slightly thick and sticky all together.
Finally, add a few teaspoons of lemon juice, strain it, and there you go, a lychee syrup ready to add taste and aroma to your favourite drinks and desserts.
Pure Fruit Flavour: No artificial preservatives or synthetic food colourings.
Smart Preservation: The simplest way to stop a large batch of fresh lychees going to waste.
Brilliant Versatility: Works in drinks, desserts, cocktails and mocktails alike.
No Crystallisation: A splash of lemon juice keeps the sugar from seizing up.
Recipe Overview
Cuisine: Asian (Around the World)
Recipe Type: Syrup
Yields: 1 Medium Jar (approx. 250 ml)
Servings: 10-12 Portions
Difficulty: Medium
Author: SM @ Essence of Life - Food
Time Estimate
Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Total Time: 60 Minutes
How to Cook Homemade Lychee Syrup: Step-by-Step Guide
Lychee Syrup: Versatile Summer Drink Mixer
Ingredients List
For the Lychee Syrup
1 cup white granulated sugar (helps retain the pale, natural fruit colour)
1 cup water
1 cup lychees, freshly peeled and pitted, or drained canned lychees
1/2 tbsp lemon juice
Method - Detailed Cooking Instructions
Step 1: Preparing the Fruit
If using fresh lychees, peel the bumpy outer skin, slice the flesh carefully, and remove the seed.
Rinse the prepared lychees under cold water and leave them in a colander for a few minutes to drain fully.
Cut the drained fruit into small pieces and blend into a coarse paste.
Step 2: Boiling the Sugar Base
In a clean saucepan, pour in 1 cup water and add 1 cup white sugar.
Stir well and boil over medium-high heat until the sugar dissolves completely.
Step 3: Simmering and Testing Consistency
Add the puréed lychees to the sugar syrup and stir.
Bring to a boil and let it bubble for about 5 minutes.
Lower the flame and simmer for about 30 minutes, letting the fruit oils fully infuse.
Pour in the lemon juice and cook for 5 more minutes.
Pro Tip: Boil the syrup until it reaches exactly a one string consistency, meaning a drop cooled between your fingers forms a single thin thread that holds without breaking.
Step 4: Straining and Cooling
Switch off the flame and let the liquid cool for a few minutes on the counter.
While still warm, pour through a fine mesh strainer into a clean bowl, pressing down slightly.
Once fully cooled, pour into a sterilised glass jar or bottle.
Pro Tips and Notes
Fresh vs. Canned Lychees: Either works. For fresh, simply peel and discard the skin and seed; for canned, drain fully before use. A mix of both works just as well.
The White Sugar Secret: White sugar keeps the syrup's natural pale colour. Brown sugar works too, but will darken it and add a caramel note.
Preventing Crystals: A dash of lemon or lime juice stops crystallisation and acts as a natural preservative.
Post-Cooling Thickness: The syrup thickens slightly as it cools, so don't over-boil past the one string stage.
Serving Suggestions
Lychee syrup is wonderfully versatile. Here are a few simple ways to use it:
Lychee Juice & Soda: Stir into plain water with ice, or top up with soda water and fresh mint for a fizzy version.
Flavoured Teas: Brew black or green tea, chill it, and add a hint of lychee syrup for an instant iced fruit tea.
Zesty Lemonade: A teaspoon stirred into homemade lemonade or limeade for an exotic twist.
The Home Bar: Pour into summer cocktails, mocktails, mimosas, or an elegant lychee martini.
Dessert Drizzle: Drizzle into lychee pudding or lychee sorbet for extra fragrance.
Pantry Life: Stays fresh for up to 6 months in a dark, cool spot inside an airtight glass container.
Refrigeration: For a longer shelf life and brighter floral notes, keep the bottle chilled in the fridge.
FAQ
Can I substitute white sugar with brown sugar?
Yes, but brown sugar will turn the syrup dark brown and add a caramel flavour. White sugar keeps the natural, delicate colour of the lychees.
Is this a syrup or a cordial?
Strictly a syrup, a thick, intense sweetener made of roughly equal parts sugar and water. A cordial is a tart, juice-heavy concentrate meant for heavy dilution.
Can I make this using only canned lychees?
Yes, absolutely. Just drain away the canning liquid completely before chopping and blending the fruit.
Why did my syrup turn out slightly cloudy?
That's completely natural, since we grind the whole fruit into a coarse paste rather than using filtered juice. It doesn't affect the taste or shelf life.
Is lychee syrup vegan and gluten free?
Yes, this recipe uses only sugar, water, lychees and lemon juice, making it naturally vegan, vegetarian, gluten free and halal.
Recipes You Might Like From My Blog
Lychee Lemonade — a zesty, exotic twist on classic homemade lemonade using this very syrup.
Lychee Martini — turn your homemade syrup into an elegant summer cocktail.
Homemade Rose Syrup — another floral, fragrant syrup for your home bar shelf.
Quick & Easy Homemade Lychee Syrup
Bringing Chiang Mai from My Kitchen to Yours
There's real pride in making your own fruit syrups from scratch, and with just a handful of ingredients, you're rewarded with a wonderfully fruity lychee syrup.
This homemade lychee syrup is a dainty, versatile concoction that leaves an elegantly sweet, exotic note in almost any drink you choose to create.
It's a beautiful way to lock the aroma of summer fruit in a bottle, keeping those unforgettable twilight memories of travel and unexpected kindness alive all through the year.
Zafrani Phirni/Kesar Badam Phirni – Indulge in the richness of saffron and almonds
Celebrate Ramadan with the Rich and Decadent Zafrani Phirni
Celebrate the holy month of Ramadan with a Mughal delicacy – the rich, fragrant, and utterly delicious Zafrani Phirni.
Ramadan is a time for reflection, togetherness, and, of course, indulging in time-honoured festive treats! And what better way to celebrate than with a bowl of rich, aromatic, and utterly decadent Zafrani Phirni? This saffron-infused rice pudding is a Mughal-inspired delicacy, blending the creamy goodness of milk with the luxurious touch of almonds and saffron. A dessert fit for royalty!
"Vermicelli & Sago Payasam: A Silky, Sweet Delight"
"Sago and Vermicelli Payasam: Mastering the Art of a Decadent Delight!"
Indulge in the timeless comfort of South Indian households with this
classic Vermicelli and Sago Payasam. Colloquially called as Semiya Javvarisi Payasam is a cherished dessert that weaves
together the delicate strands of vermicelli alias Semiya and the chewy pearls of
sago, also known as Javvarisi. This authentic Indian Payasam is a milk-based concoction, sweetened
with just the right amount of sugar, is not just a dessert; it's a
tradition passed down through generations, bringing families together
with each velvety spoonful. Picture this: as the aroma of roasted
vermicelli fills the air, memories of childhood gatherings and festive
feasts come flooding back. It's more than just a dish; it's a story
woven into the fabric of our culinary heritage, waiting to be savoured
with each delightful bite. Let our Vermicelli and Sago Payasam take you
on a journey through the rich tapestry of South Indian flavours and
traditions.
SEMIYA /VERMICELLI PAYASAM
Semiya Payasam is one of the Classical Indian Dessert/Pudding prepared with roasted Vermicelli, Milk and Sugar. Semiya Payasam as it is called in South India and as Seviyan Kheer in North India and Sheer Khurma in Pakistan, Afghanistan and Arabian countries, are the same versions of Vermicelli pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishing and flavourings.
If there is one quickest dessert, then Semiya/Vermicelli Payasam comes into mind. This is most frequented Payasam at home. This recipe is from the Milkmaid cook book, which comes as a freebie, I got during my school days. Since then, I have made this Vermicelli Payasam innumerable times and this is a foolproof recipe. I have not tried any other variation whatsoever.
Heat 1 Tablespoons of Ghee in a pan and roast the Cashew nuts on a low flame until they turn into a slight golden brown colour.
Remove it with slotted spoons and keep it aside.
Fry the Raisins in the remaining Ghee on a low flame until they fluff-up. Remove it and keep it aside.
Break the Vermicelli strands into small Pieces.
Heat the remaining 1 Tablespoon of Ghee in a non-stick/heavy bottomed pan.
Roast the small strands of Vermicelli pieces on a low flame until it becomes golden colour.
Pour the milk to the roasted vermicelli and allow it to boil, stirring frequently.
Once the Vermicelli is cooked, pour in the Condensed Milk and mix well.
Grind the Cardamom Pods along Sugar into a fine powder and add it to the above Vermicelli mix.
Allow it to boil on a very low flame for about 5–10 minutes, stirring frequently.
Switch off the flame once it reaches the desired consistency.
Garnish it with Cashew nuts and Raisins or any dry fruits and nuts of your choice.
Serve hot or cold.
NOTES:
Care should be taken not to burn or brown the Vermicelli strands.
Stir continuously while roasting the vermicelli to get an even colour.
Roast Vermicelli on a low flame.
Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
Stir the Payasam mix frequently while cooking.
Can garnish the Payasam with your choice of Nuts and Dry Fruits.
Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
This Payasam tends to become thicker once cooled down, pour some milk and adjust accordingly.
Can refrigerate the Payasam and serve it chilled too.
Pink Paal Payasam, Kerala's festive rice kheer.
Authentic Kerala Style Pink Paal Payasam (Quick Pressure Cooker Ari Payasam)
Paal Payasam, also known as Ari Payasam or Kerala style rice kheer, is the classic milk and rice pudding that says Onam and Vishu louder than any other dessert. This quick pressure cooker Paal Payasam recipe gives you that signature pink hue and rich, caramelised, temple style flavour, without the hours of stirring over a wood fire. Made with just rice, milk and sugar, it is a staple of the Onam Sadhya and a favourite in Kerala homes all year round. If you love creamy, festive Kerala desserts, this easy Ari Payasam belongs on your table.
Palada Payasam (Pradhaman): Kerala's King of Desserts
Kerala's Own Palada Payasam | Easy & Authentic
When it comes to traditional Kerala desserts, Palada Payasam stands out as a cherished classic. Known as the 'King of Desserts' in God's Own Country, this delectable treat is a delightful variant of the Ada Pradhaman. While Ada Pradhaman is made with jaggery and coconut milk, Palada Payasam uses cow’s milk and sugar, offering a distinct yet equally delicious taste.
The Essence of Palada Payasam
Palada Payasam, also known as Palada Pradhaman, features Ada—tiny square-shaped rice flakes made from Unakkalari rice powder. This key ingredient contributes to its unique texture and delicate flavour. Slow cooking Palada Payasam results in a light pink hue, making it not just a treat for the taste buds but also a visual delight.
Traditional Method of Preparing Ada
To make authentic Palada Payasam, you need Ada,
which is made from a thin batter of soaked Unakkalari rice. This batter
is smeared on a banana leaf, wrapped, and steamed until cooked. The
resulting rice flakes are cut into small squares and used in the
dessert.
Historical Significance
Palada Payasam has deep roots in Kerala’s culinary traditions, often associated with temple prasadam and festive offerings in well-to-do households. Palada Payasam gained widespread prominence during the 1970s with the White Revolution (Operation Flood), a transformative project that made cow’s milk far more accessible across India. This increased availability helped milk-based payasams like Palada become common beyond affluent homes and temple kitchens, gradually cementing its place as a sadya staple across Kerala and paving the way for its mass popularity among the commons.
Some local accounts credit M.S. Krishna Iyer (Manikya Nambi) with popularising commercial versions of Palada during the 1975 Emergency Period. His version, served at the Vadakke Samooham in Thrissur, contributed to Palada Payasam’s widespread acclaim as a sadya staple. However, there is no definitive historical source confirming a single “first” preparation — the dish’s fame grew organically through homes, community kitchens, and festive occasions.
Cuisine - Kerala (India) Recipe Type - Pradhaman/ Payasam, Dessert
Difficulty - Easy
Serves - 4–6
Author - SM
Preparation Time - 15-25 Minutes
Soaking Time - 8–10 Minutes
Cooking Time - 30 -45 Minutes
Step-by-Step Guide to make Palada Payasam/Pradhaman
Soak the Ada: Wash and soak the Ada in warm water for 8–10 minutes. Drain and rinse with cold water until clear to remove excess starch.
Prepare the Milk: Boil the milk and set aside.
Grind Cardamom: Grind cardamom pods with a little sugar into a fine powder.
Fry Cashews: Heat ghee in a heavy-bottomed pan. Fry cashew nuts until golden brown.
Cook Ada: Add the soaked Ada to the pan and fry on a low flame to prevent lumps.
Combine Ingredients: Pour in the milk and cook until the Ada becomes soft. Add condensed milk and cardamom powder. Stir well.
Simmer: Allow the mixture to boil on a low flame, stirring occasionally, for 20–30 minutes until you achieve a light pink colour and desired consistency.
Serve: Enjoy Palada Payasam hot or cold.
Notes & Tips for a Perfect Palada Pradhaman
For this recipe, I used store-bought Ada. And I add small nips of Cashews(slightly roasted in Geee) for added texture. You can also use whole cashew nuts and raisins, if preferred.
Soaking and rinsing Ada helps remove extra starch, ensuring a smooth texture.
Adjust sweetness according to your taste. If not using condensed milk, replace it with sugar and extra milk.
Slow cooking on low heat is key to achieving the perfect colour and consistency.
Explore More Kerala Desserts
If you enjoyed this recipe, check out more traditional Kerala sweets:
Palada Payasam is more than just a dessert; it’s a journey through Kerala’s rich culinary history. With its creamy texture, delicate flavour, and the light pink hue achieved through slow cooking, this dessert is a must-try for every food lover. Whether served hot or cold, Palada Payasam is sure to leave a lasting impression. Try this recipe today and bring a taste of Kerala into your home!
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