SOUTHINDIAN RECEIPE PAYASAM

Dal payasam

Moong dal - 1 cup, Powdered jaggery - 1 cup, Gram dal - 1 spoon
Steam moong dal and gram dal in a pressure cooker.Mix jaggery in a little water(so that it just dissolves) and bring it to boil. Add the cooked dal mixture and heat for a little while. Add a tsp of cardomom powder.Roast 8 cashews in ghee and add it to the mixture.

Milk Payasam

Heat 1 litre of milk and when it boils and starts to rise add 1/4 cup of raw rice.Keep in low heat with constant stirring until the quantity reduces to one-half.Add 1 cup sugar and 1/2 tsp powdered cardomom.Roast some cashewnuts(10) and raisins in ghee and add it to the payasam.

Rice Payasam

Basmati Rice & chopped almonds(combined) - 4 tsp, Milk - 2 cups, coconut extract - 1 cup, Evaporated milk - 1 tin, sugar - 1&1/2 cups, cardamom powder - 1/4 tsp
Method: Soak rice for 15 minutes.Allow the milk and coconut extract to boil, add the soaked rice and cook. After it is cooked, add sugar, cardamom powder and almonds and let it boil for 5 minutes. Add the evaporated milk and let it boil.

Vermicelli Payasam

Fry 1/2 cup vermicelli in ghee and keep aside. Heat 1 litre of milk in a vessel, . When the milk boils and begins to rise, lower the heat and add 1/2 cup of vermicelli(fried in ghee) and stir well. Continue heating the milk at low heat until the volume of milk reduces considerably. Remove from the stove and add sugar and mix well.Roast some raisins and cashews in ghee (until they begin to smell) and add it to the payasam.Add 1/4 spoon of cardomom powder.

Coconut Milk Payasam

grated coconut - 1 cup, jaggery - 100gm, cardomoms - 6, cashews - 6, ghee - 3 tsp., boiled milk - 1cup
Grind coconut and squeeze milk from it 2 times. cook for sometime having the stove in low heat. Add jaggery and cardomom powder. cook for some more time. After removing from stove, add milk. Fry some cashews in ghee and add it to the payasam. If the coconut powder is very dry then you must have 2 cups of that to get enough coconut milk.