Delicious Payasams for a Sadhya: The King of Every Onam & Vishu Feast

APPLE SAGO PAYASAM/KHEER

APPLE SAGO PAYASAM/KHEER

APPLE SAGO PAYASAM/KHEER

APPLE SAGO PAYASAM/KHEER

INGREDIENTS:

To Cook Tapioca Pearls/Sago/Javvarisi :

For Apple Sago Payasam/Kheer:

For Garnishing:

APPLE SAGO PAYASAM/KHEER

METHOD:

To Cook Sago/Tapioca Pearls: 

• Heat 1 Tbspn of Ghee in a Pressure Cooker/non-stick/heavy-bottomed pan.
• Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame until it Pops. (stirring and toasting it consistently).
• Add 1 Cup of Water along with a pinch of Salt and pressure cook the Roasted Tapioca Pearls/Sago/Javvarisi.
• Pressure cook for 2 Whistles on a high flame, reduce the flame and cook for another 3-4 whistle.
• Switch off the flame and allow the pressure to release.

For Apple Sago Payasam/Kheer:

• Heat 1 Tbspn of Ghee in a pan and roast the slivered Cashew Nuts & Almonds on a low flame until it turns into a light golden brown in colour.
• Remove it with slotted spoons and keep it aside.
• In a separate Pan Boil the Milk, stirring it continuously.
• Meanwhile Wash, Peel, Core & Grate the Apple.
• Fry the grated Apple in the remaining Ghee on a low flame until it turns translucent.
• Pour in the Milk to the above.  Let the temperature of both the sauteed Apples and Milk be the same.
• Otherwise, it may curdle the Milk.
• Cook this on a low flame stirring it continuously for few minutes.
• Now add cooked Tapioca Pearls/Sago & give a quick stir.
• Pour in the Condensed Milk and mix well. 
• Let it cook on a low flame for a few minutes, make sure to stir the Payasam frequently.
• Grind the Cardamom Pods along with Sugar into a fine powder and add it to the Apple Sago Payasam/Kheer.
• 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 ghee roasted Cashew Nuts and Almonds or any other dry fruits & nuts of your choice.
• Serve Apple Sago Payasam/Kheer hot or cold.

APPLE SAGO PAYASAM/KHEER

NOTES:

• Care should be taken not to burn or brown the Tapioca Pearls/Sago/Javvarisi.
• Stir continuously while roasting the Tapioca Pearls/Sago/Javvarisi until it pops. 
• Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame.
• Use the grated Apples immediately.  Otherwise, they may tend to get oxidized, which can alter the colour of the Payasam.
• Saute the grated Apples on a very low flame until it turns translucent.  Care should be taken not to burn the grated apples.
• Make sure that the Sauteed Apples and the Milk are at the same temperature while mixing them up together.
• Otherwise, it can curdle the Milk.
• Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
• Stir the Apple Sago Payasam frequently while cooking. Otherwise, they tend to get scorched/burnt at the bottom.
• Can garnish the Apple Sago Payasam with your choice of Nuts and Dry Fruits.
• Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
• Apple Sago Payasam/Kheer tends to become thicker once cooled down, pour some milk and adjust accordingly.
• Can refrigerate the Payasam and serve it chilled too.

RICE KHEER - CHAWAL KI KHEER

HOW TO MAKE RICE KHEER

RICE KHEER - CHAWAL KI KHEER

INGREDIENTS :

For Rice Kheer:

For Garnishing:

METHOD :

For Rice Kheer/Chawal ki Kheer:

• Powder the Cardamoms into a fine powder and keep it aside.
• Chop the Almonds, Pistachios, Cashewnuts & keep it aside.
• Wash the Basmati Rice twice or thrice or until the water runs clear.
• Soak the Basmati Rice in water for about 20-30 Minutes.
• Once soaked, drain & discard the water and keep it aside.
• Heat Ghee in a heavy-bottomed pan, add the powdered Cardamom & give a quick stir. 
• Fry this on a very low flame for few seconds.
• Immediately add the soaked Basmati Rice and fry this on a very low flame for few minutes.
• Stir it continuously and fry it until aromatic.
• Pour in the Milk to the Rice -Cardamom Mix.
• Boil the Rice - Milk mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils reduce the flame to low and cook for another 20-25 Minutes.
• Care should be taken that the mix does not scorch at the bottom. 
• The amount of Milk should have reduced and the rice should be cooked well. 
• Add in the Sugar and mix well.
• Drizzle the Kewra Essence/Rose Water, half the amount of chopped Nuts and give a quick stir.
• Cook Rice Kheer/Chawal ki Kheer on a low flame until it reaches the desired consistency.
• Switch off the flame and serve it Hot or Chilled.
• Can Garnish Rice Kheer/Chawal ki Kheer with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.

RICE KHEER - CHAWAL KI KHEER

NOTES:

• I have used Basmati Rice in this Kheer Recipe, can also use any other long-grained rice for the recipe.
• Frying the powdered Cardamoms & soaked Basmati in Ghee makes the Kheer aromatic.
• Adding Saffron is purely optional.
• Adding Kewra Essence is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of  Rice Kheer/Chawal ki Kheer to your preference.
• The Kheer tends to get thicker even after switching off.
• Can serve Rice Kheer/Chawal ki Kheer hot or chilled, to suit your preference/climatic condition.
• Garnish Rice Kheer/Chawal ki Kheer with preferred choice of Nuts.
• Garnishing it with Rose Petals & Saffron strands are purely optional.

BADAM KHEER - ALMOND PAYASAM

HOW TO MAKE BADAM KHEER/ALMOND PAYASAM

BADAM KHEER - ALMOND PAYASAM

INGREDIENTS :

To Soak:

For Badam Kheer/Almond Payasam:

For Garnishing:

METHOD :

For Soaking, Blanching and Peeling :

• For Cooling Properties: Soak Almonds in 1/2 Cup of Cold Water for about 8-10 Hours.
• For Heating Properties: Soak Almonds in 1/2 Cup of Hot Water for about 20-30 Minutes.
• Once soaked, drain the water and peel the Almonds.
• Just press the blanched almonds, the skin would easily come off from the Nut(if they are well soaked).

For Badam Kheer/Almond Payasam:

• Powder the Cardamoms along with some Sugar into a fine powder and keep it aside.
• Grind the blanched and peeled Almonds/Badam along with Saffron to a smooth paste.
• Can add some milk while grinding the Almonds/Badam.
• Pour the ground Almond paste into the remaining milk along with Sugar and Cardamom Powder into a heavy-bottomed pan and mix well.
• Boil the Almond - Milk mix on a very low flame, stirring it at intervals.
• Drizzle the Kewra Essence and give a quick stir.
• Care should be taken that the mix does not scorch at the bottom. 
• Cook Badam Kheer/Almond Payasam on a low flame until it reaches the desired consistency.
• Switch off the flame and serve it Hot or Chilled.
• Can Garnish Badam Kheer/Almond Payasam with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.

BADAM KHEER - ALMOND PAYASAM

NOTES:

• Soak Almonds accordingly(in cold water/hot water).
• Grinding Cardamoms with Sugar yields a fine powder.
• Adding Saffron is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of  Badam Kheer/Almond Payasam to your preference.
• Adding Kewra Essence is purely optional.
• Can serve Badam Kheer/Almond Payasam hot or chilled, to suit your preference/climatic condition.
• Garnish Badam Kheer/Almond Payasam with preferred choice of Nuts.
• Garnishing it with Rose Petals & Saffron strands are purely optional.

JAVVARISI PAYASAM - SAGO PAYASAM

JAVVARISI PAYASAM - SAGO PAYASAM

JAVVARISI PAYASAM - SAGO PAYASAM

INGREDIENTS :

To Cook Tapioca Pearls/Sago/Javvarisi :

For Javvarisi Payasam/Sago Payasam :

METHOD :

• Heat 1 Tbspn of Ghee in a pan and roast the Cashew Nuts on a low flame until it turns into a light golden brown in colour.
• Remove it with slotted spoons and keep it aside.
• Fry the Raisins in the remaining Ghee on a low flame until it fluff-up. Remove and keep it aside.
• Heat the remaining 1 Tbspn of Ghee in a Pressure Cooker/non-stick/heavy bottomed pan.
• Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame until it Pops. (stirring and toasting it consistently).
• Add 1Cup of Water along with a pinch of Salt and pressure cook the Roasted Tapioca Pearls/Sago/Javvarisi.
• Pressure cook for 2 Whistles on a high flame, reduce the flame and cook for another 3-4 whistle.
• Switch off the flame and allow the pressure to release.
• Once the Tapioca Pearls/Sago/Javvarisi are well cooked, pour the Milk & allow it to boil, stirring frequently.
• Pour in the Condensed Milk and mix well.
• Grind the Cardamom Pods along Sugar into a fine powder and add it to the Javvarisi Payasam/Sago Payasam.
• 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 & nuts of your choice.
• Serve Javvarisi Payasam/Sago Payasam hot or cold.

NOTES :

• Care should be taken not to burn or brown the Tapioca Pearls/Sago/Javvarisi.
• Stir continuously while roasting the Tapioca Pearls/Sago/Javvarisi until it pops. 
• Roast the Tapioca Pearls/Sago/Javvarisi on a very low flame.
• Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
• Stir the Javvarisi Payasam/Sago Payasam frequently while cooking.  
• Can garnish the Javvarisi Payasam/Sago Payasam with your choice of Nuts and Dry Fruits.
• Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
• Javvarisi Payasam/Sago Payasam tends to become thicker once cooled down, pour some milk and adjust accordingly.
• Can refrigerate the Javvarisi Payasam/Sago Payasam and serve it chilled too.

CARROT KHEER

INGREDIENTS :

HOW TO MAKE CARROT KHEER

CARROT KHEER

METHOD :

• Peel, Wash and Grate the Carrots and keep it aside.
• Cut Cashew nuts and Almonds into small pieces and keep them aside.
• Soak Saffron strands in few tablespoons of cold milk.
• Heat 1 Tbspn of Ghee in a pan and roast the Cashew nuts and Almonds on a low flame until they turn into a slight golden brown colour.
• Remove it with slotted spoons and keep it aside.
• Heat the remaining 2 Tbspns of Ghee in a non-stick/heavy bottomed pan.
• Sauté the grated Carrots for about 8-10 minutes on a low flame until it becomes translucent and raw flavour goes, stirring frequently.
• Pour the milk into the sautéed Carrots and allow it to boil, stirring frequently.
• Once the Carrot 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 Carrot mix.
• Allow it to boil on a very low flame for about 5-10 minutes, stirring frequently.
• Pour in the soaked Saffron strands along with the milk and give a quick stir.
• Switch off the flame once the Carrot Kheer reaches the desired consistency.
• Garnish Carrot Kheer with roasted Cashew nuts and Almonds or any dry fruits and nuts of your choice.
• Serve hot or cold.

NOTES :

• Care should be taken not to burn or brown the Carrots while Sautéing.
• Stir continuously on a low flame.
• Some recipes call for Cooking the Carrots slices in milk and then grinding them into a puree.
• Can try the same recipe with Carrot Puree.
• Can add few blanched and ground Almonds for a richer version of Carrot Kheer.
• Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
• Stir the Carrot Kheer frequently while cooking.  
• Can garnish Carrot Kheer with your choice of Nuts and Dry Fruits.
• Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
• Carrot Kheer tends to become thicker once cooled down, pour some milk and adjust accordingly.
• Can refrigerate the Carrot Kheer and serve it chilled too.

JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

HOW TO COOK JACKFRUIT AND RICE PAYASAM

- PONSA GHARAI

JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

INGREDIENTS :

To Garnish :

METHOD:

• Wash and Soak the Basmati Rice for about 20–30 Minutes.
• Once soaked, drain the rice and allow it to dry on a clean kitchen towel for 20–30 Minutes.
• Dry grind the Rice coarsely in a mixer.  It should not be ground into fine powder.
• Melt Jaggery in 1/2 Cup of Water, strain for any impurities and keep it aside.
• Remove the seeds from the Jackfruit Pods and cut the Jackfruit pods into thin slices. 
• Grind Cardamoms with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat Ghee in a Pan, roast Cashew nuts and sliced Almonds until they turn into golden brown.
• Cook coarsely ground Rice in 1/2 Cup of Water & 1 Cup of Thin Coconut Milk.
• Cook the rice on a low flame, stirring occasionally.
• Make sure the flame is low, and the rice doesn't stick to the bottom and burn.
• Once the rice turns soft, add Jackfruit slices to the cooked rice and cook until the jackfruit turns soft.
• Add the Cardamom powder and give a quick stir.
• Pour in the melted Jaggery to the above and allow it to boil for a few minutes on a very low flame.
• Finally, pour in the Thick Coconut Milk to the Jack Fruit & Rice Payasam and mix well.
• Cook this on a low flame for a few minutes, stirring occasionally.
• Garnish the Jackfruit & Rice Payasam with Cashew Nuts and Almonds roasted in Ghee.
• Serve the Jack Fruit & Rice Payasam hot or cold.

NOTES :

• Can use Basmati Rice/Raw Rice for the recipe.
• Some recipes do not powder the Rice and some recipes use Rice Flour, use as preferred.
• The soaked rice should not be allowed to dry totally. Allow it to dry only for about 20–30 minutes.
• Grind the Rice Coarsely.
• Can substitute Rice with White Rava/Semolina.  Dry roast the Semolina before adding it into the Payasam.
• Can substitute the Coconut Milk with Milk and Jaggery with Sugar/Rock Sugar.
• Adjust the consistency of the Payasam to suit your preference.
• Jackfruit imparts a natural sweetness into the Payasam, adjust the amount of Jaggery/Sugar to suit your sweet tooth.
• Once you add the Coconut Milk, start cooking on a very low flame and stir occasionally, otherwise, it may curdle.
• Make sure the flame is low, and the rice doesn't stick to the bottom and burn, which will spoil the taste of the Payasam.

HOW TO COOK SEMIYA /VERMICELLI PAYASAM

SEMIYA /VERMICELLI PAYASAM

INGREDIENTS :

METHOD:

• 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.

CARAMEL PAYASAM - ODIA CHAULA KHIRI

For Caramel Payasam/Odia Chaula Khiri:

• In a heavy-bottomed pan/ a pressure, add 2 Tablespoons of Ghee. Let it melt.
• Then add 1/2 Cup of Sugar & 1 Tablespoon of Water.
• Heat it & let the sugar melt on a medium flame. Do not stir.
• Allow the mixture to continue cooking over high heat, WITHOUT STIRRING, until it has reduced slightly and become GOLDEN AMBER in colour.
• Meanwhile, warm up 1/4 Cup of Water. Do not boil.
• Remove the caramelized sugar from the fire and slowly (carefully) pour in the warm water into it.
• Place the pan over the flame again and boil it on a medium flame for about 2–3 minutes.
• Add Bay Leaves and Cardamom Powder to the Caramalized Sugar and give a quick stir.
• Immediately add coarsely ground Rice to the Caramel and fry it on a very low flame for a few minutes.
• Let the rice grains get well coated with the Caramel.
• Lower the flame & Carefully pour the boiling hot milk and stir well.
• Keep the flame at low and continue to stir until the Caramel gets completely dissolved in the Milk.
• Add Sugar, chopped Almonds & Cashew Nuts and mix well.
• Cover the Lid and cook on high flame for a few minutes, until the pressure starts to release.
• Lower the flame to the minimum (the lowest level) and cook for about 15 -20 minutes.
• Switch off the flame and do not disturb the Pressure Cooker until the steam is fully released.
• Once the pressure cooker has totally cooled down, remove the lid and gently mix the Caramel Payasam.
• Serve Caramel Payasam hot or cold.

NOTES:

• Care should be taken while Caramelizing the Sugar.  Caramelize it to light Amber Brown in colour.
• Allowing it to burn or brown will totally alter/Spoil the taste of this Payasam.
• While stirring in the milk with Caramel, make sure that the milk is boiling hot.
• I have cooked this Caramel Payasam, in the pressure cooker.
  
• Make sure the pressure doesn't release while cooking, this can splatter the milk all around.
• This will totally spoil the taste and can also be messy.
• Leave the Pressure cooker untouched while cooking and even after it is switched off (for at least 30 minutes).
• Can cook this Caramel Payasam in a normal heavy-bottomed pan.  The best utensil to cook this Caramel Payasam is a wide-mouthed Bronze Vessel(Uruli).
• Utter care should be taken while cooking the Caramel Payasam in a Pan/Uruli.  Cook on a medium-low flame, stirring occasionally.
• Do not leave the Payasam unattended.
• Make sure that the Payasam doesn't get burned, which will totally spoil the taste.
• Slow cooking is the trick behind, Rich and Creamy Caramel Payasam.
• Adding Nuts and Cardamom Powder are truly optional.
• I usually do not fry the Nuts and Raisins in Ghee for this Payasam, if preferred can do so.

MAMBAZHA PRADHAMAN - MANGO PAYASAM

HOW TO MAKE MAMBAZHA PRADHAMAN  - MANGO PAYASAM

INGREDIENTS :

METHOD :

• Add Jaggery into the 3/4 Cup of water, boil this on a high flame for few minutes.
• Lower the flame and boil for another 5-6 minutes until the Jaggery is melted.
• Switch off the flame.
• Strain the melted Jaggery for any impurities.
• Peel, Core & Cut the Mangoes and discard the Seeds.
• Cut the Mangoes and drop the pieces into a blender.
• Puree the Mangoes and keep it aside.
• Heat Ghee in a heavy-bottomed pan/brass Uruli.
• Fry the Coconut Pieces on a very low flame until it turns aromatic and into light golden colour.
• Add Cashew Nuts and Raisins to the Ghee and fry until Raisins fluffs-up.
• Pour Puree Mangoes to the above and cook on a low flame stirring occasionally.
• Cook this on a low flame for about 5-7 minutes.
• Gently pour the Jaggery Syrup to the above ingredients and give a quick stir.
• Boil it on a low flame for about 8-10 Minutes.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook on a low flame for few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few minutes, stirring it continuously.
• Switch off the Mambazha Pradhaman/Mango Payasam.
• Serve Mambazha Pradhaman/Mango Payasam hot or cold.

NOTES :

• Can also add few small pieces of Mangoes along with Mango Puree.
• Adjust the amount of Jaggery to suit your taste preference.