PAYASAM

JAVARASI PAYASAM

         

 DRY ROAST MOONG DAL (50g), AND BOIL IT THEN MASH -A

       THEN ADD TWO HOURS SOAKED JAVASARI IN IT, THEN ADD FRIED SEMIYA 

     THEN ADD MASHED JAGGERY IN IT ,  Once EVERYTHING BOILS ADD GHEE FRIED CASHEW NUT AND MASHED CARDAMON, MIX WELL 

    ADD CUP OF COCONUT MILK , ALLOW FOR A MINUTES, OFF THE STOVE

PAL PAYASAM

         

Boil milk, and add roast semiya and sugar with it, once everything mix togather add cashew nut and cardamon fried in ghee

MAPPILAI PAYASAM

           

 WASH AND DRY ROAST MAPPILAI SAMBA RICE AND RED AVAL , THEN COARSE BLEND IT --A

      IN BOILING WATER  ADD A WITH IT WITH 3RD COCONUT MILK 

       ONCE IT COMES TO HALF BOIL AND POWDERED JAGGERY WITH 2RD COCONUT MILK

    THEN ADD MORE GHEE FRIED CASHEW NUTS AND MIX TOGATHER , ONCE EVERYTHING BOILS AND COME TOGATHER , ADD 1ST COCONUT MILK AND ALLOW FOR A MINUTES

    NOTE -   Measurements upto our taste

URAD PAYASAM

     

  DRY ROAST URAD DAL WITH ADDING  CARDOMON (2), SUKU(1) - ONCE IT GETS AROMA, OFF THE STOVE - ONCE HEAT REDUCES BLEND AS POWDER -A

       IN A ADD WATER AND MIX WITHOUT ANY LUMPS, THEN ALLOW TO BOIL BY ADDING POWDERED JAGGERY AND A SPOON OF GHEE +GRATED COCONUT (1SMALL SPOON) 

          MIX WELL , ALLOW TO BOIL FOR FEW MINUTES

ELENEER PAYASAM

               

  TENDER COCONUT WATER - 1 CUP -A, CHOPPED  SOFT TENDER -1/2 KG -B, JAGGERY SYRUB - 1/2 CUP -C, COCONUT MILK TAKEN USING TENDER WATER - 1/2 CUP -D 

        - TAKE A BOWL, ADD A , B, C, D, MIX TO GATHER, KEEP IN FRIDGE AND SERVE CHILL 

RICE PAYASAM 

       

  ROAST RAW RICE AND BLEND (COARSE BLEND) , THEN ADD WATER AND ALLOW TO BOIL, ONCE IT GETS HALF BOILED AND SUGAR AND MIX 

     THEN ADD BOILED MILK AND MIX TOGATHER, ONCE ALL COMES TOGATHER, ADD CASHEWS FRIED IN GHEE

FRUIT PAYASAM