Vishu Onam Sadya Special Parippu Pradhaman | Kerala Sadya Special Parippu Pradhaman

How to prepare Vishu Sadya Special Parippu Pradhaman?

Vishu Onam Sadya  Special Parippu Pradhaman | Kerala Sadya Special Parippu Pradhaman

Ingredients:-

• Coconut grated for taking milk– 2 Big
• ·         First Milk – ½ Cup
• ·         Second Milk – 1 Ltr
• ·         Third Milk –1 ½ Ltr
• Moong Dhal – 250 gm
• Jaggery – 500 gm for making Jaggery syrup
• Cashew nuts as needed
• Raisins as needed
• Cardamom – 6 to 7 for making Cardamom powder
• Cut coconut pieces – 2 Tbsp
• Ghee as needed

  

Preparation:-

• Take a pan and shallow fry moong dhal. Make sure you don’t do deep fry
• If you are using Uruli then apply little ghee before heating
• Heat a vessel (Here we used Uruli) and boil 1 ½ ltr 3^rd milk
• Add moong dhal into the milk and cook well
• In parallel boil jaggery with little water and make jaggery syrup
• Once moong dhal is cooked well pour jaggery syrup into it and stir well
• Once the mixture become thick add 1 Tbsp ghee into it
• Pour second milk (1 litre) into it and stir well
• Add a pinch salt into the payasam
• Stir the payasam continuously
• Check the consistency and switch off the stove
• Add cardamom powder and 1^st milk into the payasam and stir
• Add ghee in to a pan, once it is hot add cut coconut and saute well. When coconut gets brown colour add cashew nuts and then raisins
• Add it into the Payasam and it is ready to serve hot!

Cheers!!!

Minu

Semiya Payasam | Kerala Sadya Payasam

How to prepare Kerala Sadya Semiya Pyasam/Vermicelli Payasam?

Kerala Sadya is very famous for the variety of dishes which is served in the banana leaf. Payasam is definitely one of the item which cannot be avoided. There are different kinds of Payasam prepared for Sadya. Here I am showing you how to prepare a simple and easy Semiya Payasam.

Semiya Payasam | Kerala Sadya Payasam 

Ingredients:- 

• Vermicelli – ¾ Cup
• Milk – 500 Ml
• Water – 200 ml
• Sugar – ½ Cup
• Ghee – 2 Tbsp
• Cashew Nuts as needed
• Raisins as needed
• Cardamom Powder – 6 
• Milkmaid – 2 to 3 Tbsp

 

Preparation:-

• First let’s fry the cashew nuts and raisins in a pan by pouring little ghee into it and keep it aside. Same ghee we want to use it for frying vermicelli.
• Add vermicelli in to the same ghee and fry it till it become golden brown
• Take a big vessel and boil the milk along with 200 ml water
• Transfer the fried vermicelli in to the milk and stir it well. Make sure to keep the flame low
• Add sugar into the milk and mix it well. Make sure you stir the milk continuously
• Add Cardamom powder and condensed milk into the Payasam and mix it well
• Switch off the stove and add cashew and raisins. Payasam is ready to serve

Cheers!!!

Minu

Pazha Pradhaman / Banana Kheer / Nenthrapazha Payasam

Pazha Pradhaman / Banana Kheer / Nenthrapazha Payasam

Ingredients:-

Banana – ½ Kg

Coconut grated for taking milk– 2 Nos

·         First Milk – ½ Cup

·         Second Milk – 1 ½ Ltr

·         Third Milk – ¾ Cup

Jaggery – ½ Kg

Cashew Nuts

Raisins

Cut Coconut – 2 Tbsp

Ghee as required

 

Preparation:-

• Boil the banana and remove the black portion inside the banana
• Squeeze the grated coconut to get ½ cup first milk. Add some water and squeeze it to get second and third milk
• Grind the banana by adding a little third milk and make thick paste
• Melt the jaggery by adding third coconut milk
• Take a cooking vessel, pour jaggery water into the banana paste and mix well. Stir continuously until it became thick.
• Add ghee into the mixture when it started thickening. It may take approximately 20 min
• Pour second milk little by little till it gets its proper consistency. You may not require full 1 ½ ltr second milk, here I used 1 litre and 1 glass
• Add a pinch salt into the payasam
• Stir continuously for 10 to 15 min
• To check the consistency, pour a little paysam into a vessel and turn it around. If it stick to the vessel then payasam is ready
• Switch off the stove and pour the first milk
• Add cardamom powder into the payasam and stir well
• Add ghee to a pan, once it is hot add cut coconut and stir well. When coconut gets brown colour add cashew and then raisins
• Add it into the Payasam and mix well
• Server it hot!

Cheers!!!

Minu

Aval Payasam/ Poha Kheer

Ingredients:-

Rice flakes -1 cup

Sugar       - 1 Cup

Milk        -4 Cup

Ghee        - 2 Tbls

Raisins

Cashew nuts

Cardamom Powder

Preparation:-

1. Keep a pan on the stove, flame it.

2. Add ghee to the pan and heat up. Add cashews, raisins and fry. Keep it aside.

3. If needed add 1/2 Tbls ghee and fry rice flakes for 3 minutes in low flame.

4. Add milk into it. Mix well and wait until it boils.

5. Add sugar into it. Mix well and wait till rice flakes cooked. Keep stirring to prevent burning.

6. Once it done add cardamom powder and cook for another 2 min.

7. Add fried cashews and raisins

8. Serve it hot or cold

Cheers!!!

 Minu